蓝莓加工过程中出汁率及花青素的稳定性  

Juice Yield and Anthocyanins Stability during the Processing of Blueberry

作　　者：李金星[1] 胡志和[1,2] 马立志[3] 雷颖[1] 经典 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]天津市食品生物技术重点实验室,天津300134 [3]贵阳学院食品与制药工程学院,贵州贵阳550005

出　　处：《食品科学》2014年第2期120-125,共6页Food Science

基　　金：贵州省果品加工工程技术研究中心建设项目(黔科合农G字[2011]4001)

摘　　要：研究果胶酶对蓝莓出汁率的影响,对果胶酶提高蓝莓出汁率的工艺条件进行优化,并研究了pH值、温度、光照、金属离子以及部分添加剂对蓝莓果汁中花青素稳定性的影响。结果表明:果胶酶的最佳酶解条件为果胶酶添加量(质量分数)0.06%、酶解温度35℃、酶解时间2h。在此条件下蓝莓的出汁率可达到82.1%,与对照组相比,出汁率提高了24.6%。蓝莓果汁中的花青素在pH≤3时比较稳定;对光和高温比较敏感。VC可以增加花青素的稳定性,而苯甲酸钠以及蔗糖对花青素的稳定性无显著影响。K+、Na+、Ca2+、Cu2+、Fe2+对果汁中花青素的稳定性无显著影响;Fe3+以及浓度达到0.1 mol/L的Mg2+对果汁中花青素的稳定性具有破坏作用;浓度低于0.05 mol/L的Mg2+能增加果汁中花青素的稳定性。In this study, the effect of pectinase treatment on the yield of juice during the processing of blueberry fruits was studied. The pectinase-catalyzed processing conditions of blueberries were optimized. The effects of pH, temperature, light, metal ions, and additives on the stability of anthocyanins in blueberry juice were also explored. The results showed that the optimal conditions for hydrolyzing blueberry pulp were found to be hydrolysis at 35 ℃ for 2 h with an enzyme dosage of 0.06% （m/m）. Under these optimal conditions, the yield of blueberry juice was 82.1%, showing a 24.6% increase over controls. The anthocyanins in blueberry juice were stable at pH 3 or less, but sensitive to light and high temperatures. Vitamin C could increase the stability of these anthocyanins, but sodium benzoate and sucrose had no obvious impact on their stability. K＋, Na＋, Ca2＋, Cu2＋ and Fe2＋ had no obvious impact on their stability. Fe3＋ and 0.1 mol/L Mg2＋ were harmful to the stability of the anthocyanins, but Mg2＋ at concentrations less than 0.05 mol/L could increase the stability of the anthocyanins.

关 键 词：蓝莓 果胶酶 出汁率 花青素 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]