柿子单宁提取新工艺及对5类臭味化合物脱臭性能分析  

Deodorizing Effect on Five Odor Compounds and Extraction of Tannin from Persimmon Fruit Juice

作　　者：辛国贤[1] 凌敏[2] 李慧玲[1] 阎亚玲[1] 陈奇奇[1] 敖常伟[1] 

机构地区：[1]河北农业大学食品科技学院河北保定071001 [2]河北农业大学植物保护学院河北保定0710011

出　　处：《中国食品学报》2013年第5期230-236,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省科技计划项目(12221404)

摘　　要：目的:对压榨分离的青柿子汁采用人工发酵、陈酿等工艺获取高聚合度柿子单宁;研究柿子单宁对5种臭味化合物:氨气、醋酸、异物酸、三甲胺和吲哚的除臭效果。方法:青柿子汁接种人工酵母发酵后通过近1年的陈酿,单宁形成高聚物,进一步分离获得单宁粗品;以GC-MS检测单宁粗提物对以上5种臭味化合物的吸附效果。结果:青柿子汁中99%的柿子单宁能够形成聚合物而被提取出来;单宁粗品对5种化合物均有不同程度的吸附效果,尤其对异戊酸和三甲胺的吸附能力较为显著。结论:发酵法提取柿子单宁具有简单、高效等特点;柿子单宁粗提物对臭味化合物具有吸附能力的研究结果,为今后开发以柿子单宁为主的生物脱臭剂提供科学依据,为我国柿子资源开发利用提供新的途径。Purpose： Highly polymerized persimmon tannin was obtained from squeezed green persimmon fruit juice and then prepared for deodorizing effect evaluation against five odor compounds： ammonia, acetic acid, isovaleric acid, trim ethylamine and indole. Method： Green persimmon fruit juice was fermented by yeast inoculation and then aged nearly one year, polymer tannins was formed and isolated from it; Adsorption effect of persimmon tannin to the five odor compounds was detected by GC-MS. Results ：Most persimmon tannin can be extracted by forming polymer from the green fruit juice; Deodorizing ability of crude tannins on the five compounds exhibited different levels. Especially, adsorption capacity for isovaleric acid and trim ethylamine was significantly high. Conclusion：Extract of persimmon tannin by fer- mentation was simple and efficient. Excellent deodorizing ability of persimmon tannin on odor compounds provided a scientific evidence for developing persimmon tannin-based bio-deodorizer in future and a new way for utilization of persimmon resource.

关 键 词：柿子 单宁 发酵 脱臭 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]