灰色关联度法评价单宁酶对余甘子原汁品质的影响

Evaluation of The Effect of Tannase on The Quality of Emblica Officinalis Juice by Grey Relational Grade Method

通过测定单宁酶脱涩过程中余甘子原汁营养指标及风味值的变化,并对试验数据进行相关性和灰色加权关联度分析,探讨酶解过程中余甘子原汁品质的变化规律。结果表明,最佳酶解条件为:单宁酶浓度0.1%、酶解温度50℃、酶解时间120 min,在该条件下余甘子原汁风味值为5.80、多酚含量为6.09 mg/mL、黄酮含量为27.31 mg/mL、维生素C含量为1.26 mg/mL。因此,在余甘子原汁脱涩过程中,选择合适的酶解条件,对脱除余甘子原汁的涩味、较好地保留余甘子原汁中的营养物质、提高功能价值具有重要作用。

By measuring the changes of nutritional index and flavor value of Emblica officinalis juice during the astringency removal by tannase,and analyzing the correlation and grey weighted correlation degree of experimental data,the changing law of the quality of Emblica officinalis juice during enzymatic hydrolysis was discussed.The results showed that the optimum enzymolysis conditions were as follows:tannase concentration 0.1%,enzymolysis temperature 50℃and enzymolysis time 120 min.Under these conditions,the flavor value of Emblica officinalis juice is 5.80,the polyphenol content is 6.09 mg/mL,the flavone content is 27.31 mg/mL,and the Vitamin C content is 1.26 mg/mL.Therefore,in the process of astringency removal of Emblica officinalis juice,it is of great significance to select suitable enzymolysis conditions to remove astringency of Emblica officinalis juice,better retain nutrients in Emblica officinalis juice and improve functional value.