| 刘永吉，钟瑞敏，郭红辉，刘国凌.岗稔果制备高花色苷含量的真空浓缩果汁工艺探索[J].广东农业科学,2013,40(8):74-78 |
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岗稔果制备高花色苷含量的真空浓缩果汁工艺探索 |
| Process of inspissated Rhodomyrtus tomemtosa (Ait.) Hassk juice rich in anthocyanins through vacuum evaporation |
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| DOI： |
| 中文关键词: 岗稔 花色苷 真空浓缩 果汁 |
| 英文关键词: Rhodomyrtus tomemtosa (Ait.) Hassk anthocyanin vacuum evaporation juice |
| 基金项目:韶关市科技计划项目（2012CX/K125）；广东省高等学校高层次人才培养项目（2011-128）；韶关学院科研项目（2011-314） |
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| 中文摘要: |
| 为利用岗稔果制备高花色苷含量的浓缩果汁，以花色苷含量为指标，在比较打浆过程中添加柠檬酸、抗坏血酸、锌离子对花色苷保护效果的基础上，探索了真空浓缩温度、时间、柠檬酸添加量等对岗稔果汁中花色苷含量的提高效果，并进行了正交优化和验证。结果表明：打浆时添加柠檬酸可有效保护岗稔花色苷，低剂量的抗坏血酸和锌离子才对岗稔花色苷有保护作用；果胶酶有助于提高岗稔汁中花色苷的含量；真空浓缩温度和时间对提高花色苷含量有显著作用。优化后的工艺条件为：添加0.6 g/kg 柠檬酸、0.1 g/kg 抗坏血酸和1.0 mg/kg 硫酸锌打浆，果浆在50℃下酶解60 min，果汁在0.1 MPa 真空度、65℃下真空浓缩90 min，可使果汁中的花色苷浓度达到初始值的30 倍，而获得高花色苷含量的岗稔浓缩果汁。 |
| 英文摘要: |
| An concentrated Rhodomyrtus tomemtosa (Ait.) Hassk juice rich in anthocyanins was prepared by vacuum evaporation. Firstly, the protective effects of citric acid, ascorbic acid and zinc ion on anthocyanin were evaluated during juicing. Then, the anthocyanin concentrated effects of vacuum evaporation temperature and time were determined and optimized. The results showed that the content of anthocyanin increased significantly by adding citric acid in juicing, and the protective effects by ascorbic acid and zinc ion were only observed within low levels. The anthocyanin concentration
could be improved by thermal enzymatic hydrolysis. Furthermore, vacuum evaporation was an efficient way to increase the
content of anthocyanin which was mainly determined by the temperature and time. R. tomemtosa (Ait.) Hassk juice with
high concentration anthocyanin could be processed in the conditions of pulping with 0.6 g/kg citric acid, 0.1 g/kg ascorbic acid and 1.0 mg/kg zinc sulfate, enzymolysis in 50℃ for 1 h, vacuum concentration in 65℃ for 90 min, and the
concentration of anthocyanin in R. tomemtosa (Ait.) Hassk juice would be enhanced more than 30 times. |
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