龙眼果肉液化酶解工艺的研究

Study on the Hydrolysis Process of Longan Pulp by Liquefaction Enzyme

综合考虑出汁率,澄清度,果胶定性实验,固形物、还原糖和可溶性总糖含量等6个指标,系统探讨果胶酶液化酶解龙眼果肉的最佳条件。结果表明,pectinex XXL酶在酶剂量200 PECTU/L,酶解温度55℃,p H3.8,酶解3 h能获得澄清的龙眼果汁。薄层层析法分析表明,在展开剂V正丁醇∶V异丙醇∶V乙酸∶V水=7∶5∶2∶4中展层2次,酶解液化样品可以分离出2个点,初步推测酶解液中可能含有D-半乳糖,果糖,葡萄糖,蔗糖或山梨糖等单糖。本文的研究结果能获得澄清的龙眼果汁,为澄清型龙眼饮料的工业化生产提供了参考。

This paper explored the optimal conditions for pectinase enzymolysis longan pulp by analysis of juice yield, clarity, pectin qualitative experiment, solids content, reducing sugar content and soluble sugar content.The results showed that the best enzyme solution conditions were that the dosage of pectinex XXL enzyme was200 PECTU/L, p H 3.8 at 55 ℃,and enzymolysis 3 h. By thin layer chromatography（TLC） analysis, enzymolysis liquid sample could be separated into two points through 2 times spreading in developing agent. It concluded that the enzymolysis liquid might contain some of these monosaccharose, such as D-galactose, fructose, glucose,sucrose, and sorbic sugar. The results of this study obtained optimal conditions for clarification of longan juice,which provided a feasible basis for industrialized clarification of longan drink.