化学吸附法脱除蓝莓汁中单宁的研究  

Study on Removing Tannin in Blueberry Juice by Chemical Adsorption

作　　者：解利利[1] 张慜[1] 孙金才 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]浙江海通食品有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2010年第6期847-853,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20776062)

摘　　要：采用明胶和聚乙烯比咯烷酮(PVP)对蓝莓汁进行单宁的吸附研究。明胶吸附正交实验结果表明,明胶吸附单宁类多酚物质的最佳条件为:作用温度30℃,作用时间30 min,按10 mL/dL添加质量分数为1%明胶溶液。单宁的脱除率可达65.60%。PVP吸附正交实验结果表明:PVP吸附单宁类多酚物质的最佳条件为:作用温度30℃,作用时间25 min,添加量5 g/L。单宁的去除率可达74.48%。In this study,the optimum conditions of gelatin and PVP to remove tannin in Blueberry juice were determined by orthogonal experiment.The optimum conditions for gelatin to adsorb tannin was listed as follows：adsorption temperature 30℃,adsorption time 30min,the dosage of 1%gelatin solution 10 mL/dL.The optimum conditions for PVP was as follows：adsorption temperature 30℃,adsorption time 25 min,thedosage of PVP 5 g/L.By employed those optimum conditions,the tannin removal rate achieved at 65.60%and 74.48%,respectively.

关 键 词：蓝莓汁 单宁 明胶 PVP 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]