PVPP吸附余甘果汁中多酚物质的研究  

Study on adsorption of polyphenols to Phyllanthus emblica juice by PVPP

作　　者：刘冬[1] 

机构地区：[1]深圳职业技术学院应用生物技术系,广东深圳518055

出　　处：《果树学报》2007年第2期176-179,共4页Journal of Fruit Science

摘　　要：余甘果汁饮料由于在贮存期严重沉淀和褐变而阻碍了产业化生产。采用聚乙烯聚吡咯烷酮(PVPP)处理余甘果汁有效地解决了这一难题。结果表明,用5%(m/m)的PVPP在30℃处理余甘原果汁1h,对多酚的去除率达到89.2%。处理后的原果汁风味达到最佳,维生素C损失3.4%,贮存期超过12个月未见沉淀产生且褐变轻微。该技术为余甘果汁饮料的产业化生产提供了新途径。Phyllanthus emblica L. juice can produce sediment and browning during storage. Treatment on P. emblica juice with Polyvinyl polypyrrolidone（PVPP） and treatment conditions to prevent browning and sediment were studied in this paper. The results showed that the adsorption rate of PVPP to P. emblica juice polyphenols was 89.2 % when the original juice was treated with 5% of final PVPP concentration at 30 ＂C for 1 h; the loss of Vc was 3.4%. The flavor of original juice treated with this condition was optimal, and there was slight browning and no sediment after storing over 12 months. This technique can provide a novel and efficient route for the P. emblica juice production in large scale.

关 键 词：余甘 果汁 聚乙烯聚吡咯烷酮 多酚物质 

分 类 号：S667.95[农业科学—果树学]