L-苹果酸特性及其在橙汁中的应用研究

Characteristics of L-Malic Acid and Its Application in Orange Juice

摘要:

【目的】研究L-苹果酸的基本特性及其在橙汁中的应用。【方法】首先，通过热稳定性、pH稳定性和电子舌滋味品质变化，分析L-苹果酸、柠檬酸和DL-苹果酸的基本特性差异；随后，将这3种酸味剂分别添加至橙汁中，比较其离心沉降率、pH、电导率、粒径、Zeta电位和挥发性风味物质等指标的差异，分析L-苹果酸对橙汁稳定性和挥发性风味物质的影响。【结果】L-苹果酸在40~121 ℃、pH 2.0~7.0条件下具有较好的稳定性。L-苹果酸与柠檬酸在涩味和涩的回味上差异较大，与DL-苹果酸在滋味指标上无显著差异。与等质量浓度的柠檬酸相比，L-苹果酸的涩味增加了63.79%，涩的回味降低了68.07%，酸味和苦的回味分别增加了37.41%和26.05%。在橙汁饮料体系中，与柠檬酸相比，添加等质量分数的L-苹果酸可提高饮料体系的Zeta电位和稳定性。【结论】该研究为L-苹果酸的推广应用及提升橙汁产品的滋味品质和稳定性提供了技术支撑。

Abstract:

[Objective]The basic characteristics of L-malic acid and the application of L-malic acid in orange juice were studied.[Method]The basic characteristic differences of L-malic acid, citric acid, and DL-malic acid were compared in terms of thermal stability, pH stability, and taste quality changes of electronic tongue. Subsequently, the three sour agent were added into orange juice. The effects of L-malic acid on the stability and volatile flavor of orange juice were analyzed based on the differences in centrifugal sedimentation rate, pH, electrical conductivity, particle size, Zeta potential, and volatile components.[Result]L-Malic acid had good stability in the ranges of 40~121 ℃ and pH 2.0~7.0. L-Malic acid differed markedly from citric acid in terms of astringency and the aftertaste of astringency, while it had no significant difference in taste indicators from DL-malic acid. Compared with citric acid, L-malic acid at the same mass concentration showed an increase of 63.79% in astringency value, a decrease of 68.07% in astringent aftertaste value, and increases of 37.41% and 26.05% in sour and bitter aftertaste values, respectively. Compared with the addition of citric acid, the addition of L-malic acid as the same mass concentration effectively increased the Zeta potential and improving the stability of the orange juice beverage system.[Conclusion]This study provide technical support for the promotion and application of L-malic acid in improving the taste quality and stability of orange juice products.