0.03%苯甲酸钠++++ ++ 较好 006%苯甲酸钠++++ ++ ++ 较好 009%苯甲酸钠++++ ++ +十 较好 3小结 釆用苯甲酸钠、柠檬酸分别和冷藏相结合的方法,对甜橙汁进行保藏试验, 定期测定或评定甜橙汁的相关质量指标,两类方法的保藏效果差别较大。在7~8 周的贮藏过程中,添加柠檬酸的样品与对照一样,可溶性固形物下降30%以上, 还原糖下降80%以上,出现严重发酵酒味。添加苯甲酸钠的样品可溶性固形物 风味色泽基本不变,还原糖仍然下降。所有样品维生素C含量、菌落总数均有 较大下降,添加苯甲酸钠的样品下降更大,苯甲酸钠影响了维生素C的保存, 感官也察觉不到,这一点应引起注意。冷藏甜橙汁时,添加0.03%苯甲酸钠即有 较好的保藏效果,尤其对可溶性固性物、感官指标更为有效,与我们试验的山梨 酸钾保藏效果基本一致。柠檬酸对甜橙汁的保藏作用不大, 参考文献 1食品市场.我国柑橘汁将有大发展.食品工业,2001(5):46 2凌关庭主编.食品添加剂手册.北京:化学工业出版社.1997 3黄伟坤等编著.食品检验与分析.北京:轻工业出版社.1989 4杜朋编译.果蔬汁饮料工艺学:农业业出版社.1992 5 Li, Z, Alli,I, and Kermasha, S. Use of acidification, low temperature, and sorbates for storage of orange juice. J. Food Sci. 1989, 54(3): 674 6 Sidhu,J S, Bhumbla, K V, and Joshi, B C. Preservation of tomato juice under acid condition. J. Sci. Food Agric. 1984. 35: 345 Effects of sodium benzoate and citric acid on preservation of orange juice Liu Dayu Feng Zhiping (Sichuan Institute of Light Industry and Chemical Technology, Zigong643033 Abstract: The effects of sodium benzoate and citric acid combining chilling storage respectively on preservation of Tiancheng orange juice were studied. Soluble solids of the samples adding citric acid and the control decrease over 30%, reducing sugar decrease 80%, and they produce alcoholic flavour seriously during the storage of eight weeks. Soluble solids, flavour of the samples adding sodium benzoate keep constant in the main, reducing sugar decrease about 40%.VitaminC content and total coolies of all the samples decrease during the storage. But the samples adding sodium benzoate decrease much more. Adding 0.03% sodium benzoate is suitable in the chill ing storage of orange juice, effect of citric acid in storing orange Keywords: orange juice, storage, sodium benzoate, citric acid0.03%苯甲酸钠 +++ +++ ― ― +++ ++ 较好 0.06%苯甲酸钠 +++ +++ ― ― +++ +++ 较好 0.09%苯甲酸钠 +++ +++ ― ― +++ +++ 较好 3 小结 采用苯甲酸钠、柠檬酸分别和冷藏相结合的方法，对甜橙汁进行保藏试验， 定期测定或评定甜橙汁的相关质量指标，两类方法的保藏效果差别较大。在 7~8 周的贮藏过程中，添加柠檬酸的样品与对照一样，可溶性固形物下降 30%以上， 还原糖下降 80%以上，出现严重发酵酒味。添加苯甲酸钠的样品可溶性固形物、 风味色泽基本不变，还原糖仍然下降。所有样品维生素 C 含量、菌落总数均有 较大下降，添加苯甲酸钠的样品下降更大，苯甲酸钠影响了维生素 C 的保存， 感官也察觉不到，这一点应引起注意。冷藏甜橙汁时，添加 0.03%苯甲酸钠即有 较好的保藏效果，尤其对可溶性固性物、感官指标更为有效，与我们试验的山梨 酸钾保藏效果基本一致。柠檬酸对甜橙汁的保藏作用不大。 参考文献 1 食品市场．我国柑橘汁将有大发展．食品工业，2001（5）：46 2 凌关庭主编．食品添加剂手册．北京：化学工业出版社．1997 3 黄伟坤等编著．食品检验与分析．北京：轻工业出版社．1989 4 杜朋编译．果蔬汁饮料工艺学：农业业出版社．1992 5 Li,Z.,Alli,I., and Kermasha,S. Use of acidification, low temperature, and sorbates for storage of orange juice. J. Food Sci. 1989, 54(3):674 6 Sidhu,J.S., Bhumbla, K.V., and Joshi,B.C. Preservation of tomato juice under acid condition . J. Sci. Food Agric.1984, 35:345 Effects of Sodium Benzoate and Citric Acid on Preservation of Orange Juice Liu Dayu Feng Zhiping (Sichuan Institute of Light Industry and Chemical Technology, Zigong643033) Abstract:The effects of sodium benzoate and citric acid combining chilling storage respectively on preservation of Tiancheng orange juice were studied. Soluble solids of the samples adding citric acid and the control decrease over 30% ,reducing sugar decrease 80% , and they produce alcoholic flavour seriously during the storage of eight weeks . Soluble solids , flavour of the samples adding sodium benzoate keep constant in the main , reducing sugar decrease about 40% .Vitamin C content and total conolies of all the samples decrease during the storage . But the samples adding sodium benzoate decrease much more . Adding 0.03% sodium benzoate is suitable in the chilling storage of orange juice , effect of citric acid in storing orange juice is weak. Keywords: orange juice , storage , sodium benzoate , citric acid