不同预处理对苹果渣还原糖含量的影响

Effect of different treatments on reducing sugar content in apple pomace

研究了高温、酸解、酶解和菌解等不同预处理方法对苹果渣中还原糖含量的影响。结果表明，高温对苹果清中还原糖含量的影响不大，且对其有很好的灭菌作用；酸解、酶解和菌解后的苹果渣中，还原糖含量均显著增加；酸解时，当pH=1，T=12℃，20～60min时．还原糖含量随酸解时间的延长变化不明显；3种供试纤维素酶中，3^#酶的降解效果最好；21株供试菌中，FG03的降解效果最好．FG07，FG10和FG11的降解效果次之。

The effect of different treatments including high temperature,acid ,cellulose and fungi on reducing sugar content in apple pomace were studied. The results showed that ：high temperature killed all microbiology in apple pomace,but did not affect the content of reducing sugar;The degradation by acid ,cellulose and fungi significantly increased the content of reducing sugar ;When apple pomace were degraded at pH=1 and T=121 C by acid,the content of reducing sugar in apple pomace did not increase significantly with time（the range of time from 20 to 60 minute）;Among three kinds of cellulose,3^# was the hest;Among 21 treated fungi,FG03 was the best,three fungi （FG07,FG10,FG11） were next.