酶制剂对树莓浊汁饮料中花色苷含量的影响

Effect on the Content of Anthocyanins of Enzymic Preparations on the Muddy Raspberry Juice

研究了葡萄糖氧化酶与过氧化氢酶对树莓浊汁饮料中花色苷含量的影响。结果表明,单独使用葡萄糖氧化酶会产生强氧化剂-过氧化氢,使树莓浊汁饮料中的主要呈色物质-花色苷因氧化而降解,造成果汁饮料的褪色。因此,葡萄糖氧化酶必须与过氧化氢酶在一起配合使用。试验表明,葡萄糖氧化酶与过氧化氢酶的最佳比例为1∶1,最适加酶量均为0.1g/L,加入的葡萄糖浓度为1g/L时,能达到较好的减缓花色苷降解速率的目的。

This paper studied the effect on the content of anthocyanin of the glucose oxidase and catalase on the muddy raspberry juice. The results showed that, individually using the glucose oxidase could produce strong oxidant hydrogen peroxide, caused main pigments-anthocyanins of the juice degradation by oxidation, fruit juice beverage fade, therefore, both the glucose oxidase and catalase must be used together. Experimental results showed that, the optimum ratio of the glucose oxidase and peroxidase was 1 ： 1, the optimum enzyme amount were both 0.1 g/L, adding glucose concentration was 1 g/L, could achieve the better purpose that slow down the degradation rate of anthocyanins.