超高压处理对芦荟凝胶品质的影响  

Effect of Ultra-high Pressure Treatment on the Quality of Aloe Vera Gel

作　　者：符钰涓[1] 谢慧明[1] 梁娟[1] 刘光玲[1] 徐金凤[1] 崔艳芳[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,合肥230009

出　　处：《食品工业》2013年第8期90-94,共5页The Food Industry

基　　金：安徽合芜蚌自主创新重大专项(2011AKKG1121)

摘　　要：将芦荟凝胶进行超高压处理,以芦荟苷保留率、芦荟多糖保留率、粘度、菌落总数为指标,考察压力、保压时间、介质温度对芦荟凝胶品质的影响。结果表明,芦荟苷保留率随着压力的增加、保压时间的延长、介质温度的升高而逐渐下降,但保留率均要高于热处理(70℃,20 min)样;芦荟多糖保留率和粘度随着压力的增加而逐渐增加,随着保压时间的增加呈现先减少后增加再减少的趋势,随着介质温度的增加呈现先增加后减少的趋势,超高压处理样芦荟多糖保留率及粘度均要高于热处理样;当超高压压力达到400 MPa,保压时间超过15 min时,样品的菌落总数可达到国家卫生标准要求。因此,超高压处理能较好地保持芦荟凝胶的品质。The aim of this study was to investigate the effects of the quality of ultra-high pressure （UHP） treatment on the quality of aloe vera gel, under the different pressure, holding-time and medium temperature, taking the retention rates of aloin and aloe polysaccharide, viscosity, total numbers of colonies as the indicators. The results showed that the retention rates of aloin presented decreasing trends with the increase of pressure, holding-time and medium temperature, but the retention rotes of aloin are higher than the heat-treated sample （70℃, 20 min）; the retention rates of aloe polysaccharide and viscosity presented increasing trends with the increase of pressure, showed the decreasing at first and then increasing again to decreasing trends with the increase of holding-time, presented increasing and then decreasing trends with the increase of medium temperature, the retention rates of aloe polysaccharide and viscosity of UHP-treatment sample are higher than the heat-treated sample; with the pressure at 400 MPa, the holding-time over 15 min, the total numbers of colonies reached the requirements of national health standards. In summary, UHP processing can effectively protect the quality of aloe vera gel.

关 键 词：芦荟凝胶 超高压 芦荟苷 芦荟多糖 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]