不同澄清剂对五味子水提物澄清效果的比较

Comparison of clarification effect of different clarifying agents on water extract of fructus schisandra

以680nm处的透光率作为澄清度的指标,比较明胶、淀粉、蛋清和壳聚糖4种澄清剂在不同浓度、温度、处理时间下的澄清效果。结果表明:明胶和壳聚糖澄清效果较好,蛋清次之,而淀粉几乎无澄清作用。0.16%的明胶和0.08%的壳聚糖澄清效果最佳,透光率分别为84.02%和84.44%。蛋清的澄清速度较明胶和壳聚糖慢;温度对蛋清和壳聚糖几乎无影响,但明胶随处理温度升高透光率下降。

The water extract of fructus Schisandra was treated by four kinds of clarifying agents namely glu- tin, starch, fresh egg white, chitosan. Its light transmittance was determined at 680nm, and the clarification effects of the four agents were compared at different concentration, time and temperature. The results showed that among the four agents, glutin and chitosan had preferable clarification effect compared with fresh egg white, while the clarification effect of starch could be ignored. The optimal clarification effect was obtained when treating the water extract of fructus Schisandra with 0.16%glutin or 0.08% chitosan. The light transmittance were 84.02 % and 84.44 % respectively. The clarifying speed of fresh egg white was slower than that of glutin and chitosan,and temperature had nearly no influence on the clarification effect of fresh egg white and chitosan. As a contrast, the clarification effect of glutin dropped as temperature increased.