过氧化物酶催化除酚对白砂糖色值影响的研究  

Effect of Peroxidase Removed Phenolic Compounds on the Colour Value of Granulated White Sugar

作　　者：李淑贞[1] 陆海勤[1] 杨西竹[1] 谢彩锋[1] 李凯[1] 李红[1] 

机构地区：[1]广西大学轻工与食品工程学院南宁530003

出　　处：《食品工业》2013年第6期21-23,共3页The Food Industry

基　　金：广西甘蔗糖业创新平台建设(桂科能10100025)

摘　　要：白糖色值是白糖质量主要指标,糖汁脱色是制糖生产的关键技术问题之一。在实验室模拟甘蔗亚硫酸法工艺,在混合汁中添加辣根过氧化物酶(HRP)催化过氧化氢(H2O2)进行澄清处理,清汁真空蒸发浓缩后,在小型真空结晶装置煮制,离心分蜜得到白砂糖。考察HRP-H2O2除酚效果对产品白砂糖色值、酚含量的影响,结果表明白砂糖色值低39.49%,酚含量降低74.90%;在分蜜打水过程中加入HRP-H2O2,所得到的白砂糖色值降低14.65%,酚含量降低45.06%。SPSS软件统计表明,在糖汁中添加试验量的HRP-H2O2对蔗糖无显著性影响。The color value is the key indicator for evaluating the quality of white sugar. It is therefore important for juice decolorization in the sugar manufacturing process. We simulated the sulfitation process to assess the effect of peroxidase removed phenolic compounds on the colour value of granulated white sugar. Horseradish peroxidase （HRP） was introduced in cane juice purification. The results showed that the color value reduction being 39.49% compared to the control sample, phenolic compounds content reduced by 74.90%; and the experiment of adding HRP-H2O2 in the process of centrifugingr, the obtained white sugar color value reduced by 14.65%, the phenolic compounds content decreased 45.06%. But SPSS sottware statistics showed that adding HRP-H2O2 in cane juice had no significant impact on sugar quality.

关 键 词：辣根过氧化氢酶 白砂糖 多元酚类 色值 

分 类 号：TS244[轻工技术与工程—制糖工程]