苹果浓缩汁二次混浊主要成分分析  

Analysis on the Main Components in Hazed Concentrated Apple Juice

作　　者：綦菁华 蔡同一[2] 曲昆生 于同泉 

机构地区：[1]北京市农业新技术应用重点实验室 [2]中国农业大学食品学院,北京100085 [3]山东烟台安德利果汁股份有限公司,山东烟台264100

出　　处：《食品与发酵工业》2007年第4期150-153,共4页Food and Fermentation Industries

基　　金：国家"十五"科技攻关计划资助项目(No.2001BA501A)

摘　　要：通过比较正常果汁和二次混浊果汁的主要化学成分,研究2种果汁主要成分的区别,以揭示果汁二次混浊的主要成分。结果表明:二次混浊果汁总酚、黄烷醇类酚的聚合体,即缩合单宁含量高于正常果汁,而小分子酚类含量低于正常果汁。二次混浊果汁可溶性蛋白质含量高于正常果汁;二次混浊果汁金属离子K+、Ca2+、Mg2+含量高于正常果汁。Main components in hazed concentrated apple juice were analyzed and compared with the normal juice. The main conclusions were as follow. The contents of total phenolic compounds, condensed tannins, soluble protein and metal iron such as K^＋ .Ca^2＋ .Mg^2＋ in the hazed juice were higher than that in the normal juice, while the contents of small molecular phenolic compounds were lower.

关 键 词：苹果 浓缩汁 混浊 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]