不同澄清方法对枸杞汁中营养成分的影响

Effects on the nutritional components of lycium bararum juice by different clarification

利用壳聚糖、果胶酶、纤维素酶对枸杞汁进行澄清处理,优选澄清的最佳工艺条件,并探讨澄清前后营养成分变化,结果表明:壳聚糖添加量0.06g/100mL,在pH3.8、50℃下作用100min时,澄清度能达到94.7%,果胶酶添加量0.1g/mL,在pH4.0、50℃下作用90min时,澄清度能达到90.5%,纤维素酶添加量0.03g/100mL,在pH3.5、50℃下作用40min时,澄清度能达到94.2%;壳聚糖澄清对总抗坏血酸的保存率相对较好,保存率达82.09%;纤维素酶和果胶酶在黄酮和可溶性固形物保存率上优于壳聚糖澄清,酶处理后黄酮的含量会增加;在枸杞多糖、类胡萝卜素、总酸和总糖保存率方面纤维素酶优于壳聚糖和果胶酶澄清。综合对比三种澄清方法,纤维素酶作澄清剂,添加量少、作用时间短,对营养成分影响较小,因此是较为理想的枸杞澄清方法。

Chitosan,pectinase and cellulose were used to clarify lycium bararum juice,and the optimum process was obtained,followed the main nutrients of the juice were also studied after clarification.The results showed as follows：the dosage of chitosan 0.06g/100mL,pH3.8,temperature 50℃,and time 100min,the clarity achieved 94.7%;the dosage of pectinase 0.1g/mL,pH4.0,temperature 50℃,and time 90min,the clarity achieved 90.5%;the dosage of cellulose 0.03g/100mL,pH3.5,temperature 50℃,and time 40min,the clarity achieved 94.2%.The retention rate of total ascorbic acid were highest by chitosan clarification（82.09%）.Flavonoids and total soluble solids were higher by enzyme（cellulase and pectinase）clarification than by chitosan clarification.Polysaccharide,carotenoids,total acid and total sugar were higher by cellulase clarification than by the two others.Based on the analysing of clarification,cellulase clarification was better in low dosage,short time,and low loss of nutrients.So cellulase was used to clarify lycium bararum juice.