几种防腐剂对玫瑰茄汁腐败微生物的化学保护研究及其对果汁pH和抗坏血酸的影响

L. O. Ajala, O. Ogunlowo, M. Okafor, V. Onwukeme, S. Ezem
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引用次数: 1

摘要

用不同的化学防腐剂(苯甲酸钠、焦亚硫酸钠、硼酸和柠檬酸)保存4种不同的玫瑰花萼提取物8周。不含防腐剂的对照样品也同样保存了一段时间。每周对他们的pH值、抗坏血酸含量和微生物数量的变化进行充分研究。研究了化学防腐剂对提取物贮藏过程中pH值、维生素C和微生物数量的影响。除了用苯甲酸钠保存的样品外,直到前三周,整个果汁的维生素C含量没有统计学差异(p = 0.05)。同样,除了不加防腐剂和加了焦亚硫酸钠的样品外,其他样品的ph值没有显著差异(p = 0.05)。除对照组外,变质开始于储存的第3 - 6周,而焦亚硫酸钠对微生物的抑制作用一直持续到研究周结束。总的来说,本研究的结果显示,随着整个样品储存时间的延长,pH值降低(酸度增加),抗坏血酸含量减少,微生物数量增加,但在不加防腐剂的样品中更为明显。pH值的变化率和抗坏血酸的减少百分比相对于在没有防腐剂的样品中储存的时间大大增加与其他果汁储存的防腐剂。这项研究表明,化学防腐剂阻止了维生素C的快速流失,并抑制了可能导致果汁在储存过程中变质的微生物的生长。因此,提倡使用化学防腐剂来延长这种果汁的保质期,从而使它一年四季都能买到。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Chemoprotective Studies of Some Preservatives against Spoilage Microorganisms Associated with Stored Roselle Juice and Their Resultant Effects on the Juice’s pH and Ascorbic Acid
Four different prepared extracts from roselle (Hibiscus sabdariffa Linn.) calyxes were stored differently with chemical preservatives (sodium benzoate, sodium metabisulphite, boric acid, and citric acid) for eight weeks. A control, sample without preservative was also stored for the same period. They were understudied weekly for changes in the pH, ascorbic acid content, and microbial population. The research was carried out to studying the influence of the chemical preservatives on the pH, vitamin C, and microbial population of the extract during storage. Up to the first three weeks of storage, the vitamin C contents of the entire juices were not statistically different (p = 0.05) except, sample preserved with sodium benzoate. In the same manner, with exception of samples stored without preservative and with sodium metabisulphite, other samples were not significantly different (p = 0.05) with respect to pH. With exception of the control, spoilage started between third and sixth week of storage while sodium metabisulphite inhibited the growth of microbes till the end of the studied week. Generally, the results from this study revealed a decrease in pH (increase in acidity), a reduction in ascorbic acid content and an increase in microbial population as the storage time was extended in the entire samples but more explicit in the sample stored without preservative. The rate of change of pH and percentage reduction in ascorbic acid with respect to storage time in the sample without preservative increased tremendously compared to other juices stored with preservatives. This study showed that the chemical preservatives prohibited rapid loss of vitamin C and inhibited the growth of microorganisms that might have caused spoilage of this juice during storage. The use of chemical preservatives to prolong the shelf-life of this juice is therefore advocated so as to make it more available round the year.
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