To study the effect on preservation of sugarcane juice with chitosan and lemon juice, the mass fraction of chitosan, sterilization temperature, sterilization time and dosage of lemon juice were studied by the single factor, then L9(34) was designed. The preservation effect were determined by the change of physicochemical characteristics (pH, Vc content, sugar content, acidity and soluble solids) and sensory evaluation of the sugarcane juice, meanwhile the samples were characterized by ultraviolet spectrum. The result showed that the best combination were the mass fraction of chitosan of 1%, the sterilization temperature of 90 ℃, the sterilization time of 25 min and the dosage of lemon juice of 3.0 mL at room temperature. Under the conditions, the sugarcane juice could be preserved for 9 days. Compared with the fresh sugar cane juice, the texture and viscosity did not change, and they all had a strong absorption peak of ultraviolet spectrum (UV) in the range of 190~339 nm. Under the same processing conditions, the UV absorption peak range of samples that the preservation effect was better and broader than the worse.

Publication Date


First Page


Last Page





[1] Ayub M, Ullah J, Muhammad A, et al. Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature[J]. International Journal of Nutrition and Metabolism, 2010, 2(2): 27-32.
[2] 李钟美, 黄和. 高良姜提取物抑菌活性及稳定性研究[J]. 食品与机械, 2016, 32(2): 55-59.
[3] Bibhuti B M, Gautam S, Sharma A. Shelf life extension of sugarcane juice using preservatives and gamma radiation processing[J]. Journal of Food Science, 2011, 76(8): M573-M578.
[4] 孙树杰, 韩晓洁, 迟瑞苹, 等. 甘草、高良姜复合提取液对菠菜保鲜效果的研究[J]. 食品与机械, 2012, 28(3): 203-206.
[5] 陈玉环, 彭旋, 陈楚英, 等. 桂枝提取液对新余蜜橘冷藏保鲜效果的影响[J]. 食品与机械, 2016, 32(2): 111-123.
[6] Gonzalez M E, Dominguez P R, Moreno D A, et al. Natural bioactive compounds of Citrus limon for food and health[J]. Journalof Pharmaceutical and Biomedical Analysis, 2010, 51(2): 327-345.
[7] Wang Yuan-chuen, Chuang Yueh-chueh, Ku Yu-hua. Quantitation of bioactive compounds in citrus fruits cultivated in Taiwan[J]. Food Chemistry, 2007, 102(4): 1 163-1 171.
[8] 张莉, 王淼, 杜德俊, 等. 柠檬汁对甘蔗汁保鲜工艺的研究[J]. 食品研究与开发, 2016, 37(3): 201-205.
[9] 张慧君, 宫春宇, 王文侠, 等. 壳聚糖涂膜保鲜菠菜研究[J]. 食品与机械, 2011, 27(3): 112-115.
[10] Bingol E B, Cetin O, Muratoglu K. Effect of lemon juice on the survival of salmonella enteritidis and escherichia coli in cig kofte (raw meatball) [J]. British Food Journal, 2011, 113(9): 1 183-1 194.
[11] Ana B, Rico D, Barat J M, et al. Orange juices enriched with chitosan: Optimisation for extending the shelf-life[J]. Innovative Food Science and Emerging Technologies, 2009, 10(4): 590-600.
[12] Manuel J G, Vegara S, Lorena F, et al. Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice[J]. Journal of the Science of Food and Agriculture, 2012, 92(9): 1 917-1 923.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.