不同工艺条件对松针饮料黄酮类化合物含量和色泽的影响

Influences of processing technologies on flavonoid content and colour of pine-needles beverage

以松针为原料,通过单因子试验和正交试验分析研究了不同加工工艺条件对松针饮料黄酮类化合物含量和色泽的影响.结果表明,碱性条件下的黄酮类化合物浸出量较高,但褐变较严重,当pH值在4.2以下时无褐变现象,在此pH值下,料水比1：15,80℃保温浸提40 min,黄酮类化合物的浸出量较高;浸提液经粗滤后加入0.04‰果胶酶,45℃保温2～3 h,再加入0.045‰明胶,静置1 h后精滤,可获得较高的黄酮类化合物保存率和适宜的色泽;不同的杀菌温度和杀菌时间会使饮料呈现出不同的颜色,80℃杀菌30 min无褐变现象.

By using pine needles as raw material, the effect of processing technologies on flavonoid content and colour of pine-needles beverage was studied through single factor trial and orthogonal design trial. The result indicated that the quantity of flavonoid extracted was higher and browning heavier in alkalescence condition while there was no browning when pH was lower than 4.2. The quantity of flavonoid extracted was also higher when ratio of pine needles to water was 1 ： 15, kept at 80℃ and pH 4.2 for 40 min; and the higher ratio of flavonoid preservation and better colour was obtained when pectinase of 0.04%o in quantity was added to the extracted solusion, kept at 40℃ for 2-3 hours, then Geiatin of 0.045‰ in quantity was added then kept 1 h before it was filtered;The colour of beverage varied at diffierent temperature and time of sterilizing. There was no browing when the condition of sterilizing was at 80℃ for 30 min.