几种澄清剂对荔枝提取液中多糖含量影响  

Influences of several clarification agents on polysaccharide content in litchi extract solution

作　　者：唐小俊[1] 池建伟[1] 张名位[1] 张惠娜[1] 张雁[1] 魏振承[1] 张瑞芬[1] 

机构地区：[1]广东省农业科学院生物技术研究所农业部功能食品重点实验室,广州510610

出　　处：《食品科技》2006年第10期184-188,共5页Food Science and Technology

基　　金：广东省农业科技重大专项项目(2003A2030507)

摘　　要：在荔枝提取液澄清过程中,分别就果胶酶、纤维素酶、101澄清剂、壳聚糖、果胶酶和纤维素酶合用及果胶酶、纤维素酶和壳聚糖联合处理时对其中多糖的影响进行了研究,结果表明,这几种澄清方法对荔枝提取液中多糖都有不同程度的影响,在各处理的最佳澄清条件下,即果胶酶用量在6mL/L时,多糖损失率为12.2%;纤维素酶用量在10mL/L时,多糖损失率在7%;101澄清剂及助剂都采用9mL/L添加量时,多糖损失率为7.3%;壳聚糖用量为15mL/L时,多糖损失率为9.9%;果胶酶和纤维素酶用量分别是4mL/L、13mL/L,多糖损失率为10.6%;果胶酶和纤维素酶使用浓度分别是4mL/L、13mL/L,壳聚糖使用浓度是15mL/L时,多糖损失率为12.8%。The effects on polysaccharide content were studied from pectinase, cellulase, 101 clarification agent, chitosan, pectinase and cellulase both in use, and pectinase, cellulase and chitosan all in use during clarification of litchi extract solution. The results showed that each clarification method above had effeces on polysaccaride content by different degree. Under the best clarification condition of each method, the lose rate of polysaccaride was as follows： when content of pectinase was added to 6mL/L, it was 12.2 percent; when content of cellulase was added to 10mL/L, it was 7 percent; when each content of 101 clarification agent and its assistant agent was added to 9mL/L, it was 7.3 percent; when content of chitosan was added to 15mL/L, it was 9.9 percent; when contents of pectinase and cellulase were differently added to 4mL/L and 13mL/L, it was 10.6 percent; when contents of pectinase, cellulase and chitosan were differently added to 4mL/L,13mL/L and 15 mL/L, it was 12.8 percent.

关 键 词：果胶酶 纤维素酶 101澄清剂 壳聚糖 荔枝提取液 多糖含量 

分 类 号：TS202.3[轻工技术与工程—食品科学]