崔砾砾，傅强，黄斌，金益英，马海然

（杭州娃哈哈集团有限公司，浙江省食品生物工程重点实验室，浙江杭州310018）

摘要：果汁碳酸饮料体系常见的稳定性问题有光照褪色、风味氧化、香精乳化失稳等。该研究表明，在柠檬果汁碳酸饮料中通过添加护色剂和抗氧化剂，延缓了产品光照褪色、特征风味物质柠檬萜烯类物质的氧化变味。同时针对香精乳化稳定性，实验了聚甘油脂肪酸酯、变性淀粉、阿拉伯胶三种乳化体系对香精中单倍柠檬油的乳化效果，结果表明以聚甘油脂肪酸酯的乳化效果最好，乳化工艺为单倍柠檬油用量10%（m/m），均质温度40℃、均质压力30Mpa的乳化效果最佳，上述措施解决了一直困扰行业的果汁碳酸饮料在长货架期内体系稳定性问题。

关键词：氧化；柠檬黄；β-胡萝卜素；乳化；聚甘油脂肪酸酯；变性淀粉；阿拉伯胶

The Study on the Stability of Lemon Juice Carbonated Beverage System

CUI Li-li，FU Qiang，HUANG Bin，JIN Yi-ying，MA Hai-ran

（Hangzhou Wahaha Group Co.，Ltd.，Zhejiang Provincial Key Laboratory of Food Biotechnology，Hangzhou 310018，China）

Abstract: Development of carbonate juice drinks is sometimes challenged by technical problems such as decoloration，oxidation and physical instability of emulsified colors or flavors. In this study，the decoloration rate of an emulsifiednatural color and off-flavor of characteristic odor from lemon termpenes was retarded by addition of color-protectingreagents and antioxidants. Meanwhile，emulsifiers including polyglycerol fatty acid esters，modified starch and gunArabic was tested in an emulsified flavors in order to optimize the stability of the products against creaming/sedimentation.The flavor containing 10% lemon oil emulsified with polyglycerol fatty acid esters under the condition of 30 Mpapressure-type homogenization at 40℃ was proved to be the most stable，giving a stable product without creaming orsedimentation during the shelf life.

Key words: oxidition；lemon yellow；β-Carotene；emulsified；polyglycerol fatty acid esters；modified starch；arabicgum

（2018年第21卷第1期）