【作者】 胡云峰； 于淑艳； 王容倩； 刘国花； 路敏； 李平；

【Author】 HU Yunfeng~1,YU Shuyan~1,WANG Rongqian~1,LIU Guohua~1,LU Min~1 and LI Ping~2 1 Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin University of Science and Technology,Tianjin,China; 2 Tianjin Aolv Agricultural By-product Co.,Ltd,Tianjin,China

【机构】 天津科技大学食品营养与安全省部共建教育部重点实验； 天津市食品加工中心； 天津市傲绿农副产品集团有限公司；

【摘要】 以玫瑰香葡萄为原料,加工成葡萄汁饮料,对葡萄汁进行蒸煮、高温瞬时杀菌后分别灌装于玻璃瓶、PP塑料瓶和PE塑料瓶内。以灌装前的葡萄汁为对照,测定各种营养物质、色泽及芳香物质,比较不同包装材料对玫瑰香葡萄饮料品质的影响。结果表明,三种包装的样品的总酸、还原糖及可溶性固形物含量均有一定程度的下降,色泽变化明显,其中PP塑料包装的样品营养物质损失最严重,色泽变化最明显。玻璃瓶包装的样品香气物质种类多于另外两种包装材料,芳樟醇保存效果最好,而且萜烯类物质相对百分含量也最多。总体来看,玻璃瓶包装相对于PP塑料和PE塑料对玫瑰香葡萄汁饮料具有更好的包装效果。更多还原

【Abstract】 Grape juice drinks processed from Muscat grapes as raw material was tilled in glass bottle,PP plastic bottle and PE plastic bottle respectively after high temperature sterilizing. Original grape juice acted as control,and then all kinds of nutrients,color and aromatic substances were determined to evaluate the effect of different packaging materials on grape drink quality.The results showed that the content of total acid,reducing sugar and soluble solids of three packaging samples were decreased to some extent,and the color changed significantly.To be more specific,PP plastic packaging samples had the greatest nutrients loss and the most obvious color change.The sample packaging with glass had the most aroma types,the best preservation of the linalool and the maximum content of Terpenoids Chemicals compared to the other two packaging materials.Altogether,the glass was the best package materials compared with the other two materials.更多还原