新鲜银杏外种皮制备保健饮料研究

Preparation of Healthy Beverage from Fresh Sarcotestas of Ginkgo biloba

银杏外种皮中的银杏酸具有强腐蚀性,单宁口味苦涩,会对果汁风味造成不良影响。本文采用石油醚和明胶,分别脱除银杏外种皮鲜榨汁中的银杏酸和单宁,制备出一种银杏外种皮保健饮料。结果表明,饮料的最佳制备工艺中银杏酸脱除工艺为:石油醚与银杏外种皮鲜榨汁体积比1∶1,30℃萃取3次,每次萃取3 min;单宁脱除工艺为:明胶用量为16 g/L,吸附时间3 min,脱除1次。在此条件下,银杏酸含量小于5 mg/L,其脱除率为99.8%,单宁含量小于10 mg/L,其脱除率为99.9%。该饮料含有具有保健作用的银杏多糖105 mg/g,银杏黄酮0.032 mg/g,同时还含有K、Mg、Fe、Zn、Mn等对人体有益的微量元素。饮料清甜爽口,澄清透明,有银杏所特有的清香和淡黄色。

In sarcotestas of Ginkgo biloba, strongly corrosive ginkgolic acid and bitter tannin have negative effect on juice flavor. In order to prepare a new type of healthy beverage, ginkgolic acid and tannin in sarcotestas of ginkgo biloba juice were removed by petroleum ether and gelatin, respectively. The results showed that, The optimized preparation technique of the drink were as follows： for removing ginkgo acid, the ratio of petroleum ether and fresh juice was 1∶1, extracting 3 times at 30 ℃, each extraction 3 min; for removing tannins, gelatin adding amount was16 g/L, adsorption time was 3 min, removing 1 times. Under these conditions, the contents of ginkgolic acid and tannin in the drink were less than 5 mg/L and 10 mg/L, respectively. And the removal rate of ginkgolic acid and tannin were 99.8% and 99.9%, respectively. The prepared beverage contained 105 mg/g ginkgo polysaccharides and0.032 mg/g flavonoids, and trace elements beneficial to human body, such as K, Mg, Fe, Zn, Mn etc. The beverage was sweet and refreshing, clear and transparent, with the unique fragrance and light yellow color of Ginkgo biloba.