刘海龙,张卿,王家枢,彭强

• 1:西北农林科技大学食品科学与工程学院
• 2:宁夏江河农业科技有限公司

摘要(Abstract)：

该研究以枸杞果酱为研究对象，采用响应面试验确定了复配甜味剂的添加剂方案，通过质构测定确定了增稠剂的种类和添加量，采用气相色谱-质谱联用仪分析了制作完成的果酱的风味物质，研究了贮藏45 d内果酱的褐变情况、营养物质和抗氧化物质流失情况。结果表明，以1.25%黄原胶作为增稠剂，0.01%甜菊糖苷、0.08%罗汉果甜苷、15.35%木糖醇作为复配甜味剂可以制作出风味最佳的枸杞果酱，同时检测出果酱含有37种风味物质，主要包括5种醛类、4种醇类、6种酮类、8种酸类、2种酯类。在枸杞果酱的贮藏过程中，随着贮藏温度和贮藏时间的增加，枸杞果酱的褐变程度加剧，同时还原糖含量随着贮藏时间的增加先升高后降低，维生素C含量降低。抗氧化物质有不同程度的流失，检测的7种单体酚类物质中，除儿茶素与槲皮素的变化情况不显著外，对香豆酸、咖啡酸、芦丁、绿原酸、没食子酸5种物质的含量减少率分别达到35.0%、43.3%、38.6%、33.2%、38.9%。

关键词(KeyWords)： 枸杞果酱;响应面法;贮藏;非酶褐变;抗氧化性质

Abstract:

Keywords:

基金项目(Foundation): 宁夏科技特派员创业服务项目(枸杞精深加工技术服务2024XYCG0894)

作者(Author): 刘海龙,张卿,王家枢,彭强

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