澄清剂对蓝靛果果汁活性成分和特性的影响  

Effects of Clarifying Agents on Active Ingredients and Characteristics of Haskap(Lonicera caerulea L.) Juice

作　　者：曾德永 张立钢[3] 赵玉红[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]哈尔滨工业大学化工与化学学院,黑龙江哈尔滨150001 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2018年第4期43-48,共6页Food Science

基　　金：哈尔滨市科技创新人才专项(2014RFQXJ071)

摘　　要：采用8种澄清剂对果汁进行澄清处理,以自然澄清汁和原果汁为对照,比较8种澄清剂对果汁活性成分和特性的影响。结果表明:8种澄清剂对果汁的特性和活性成分含量的影响不同。与其他澄清剂相比,采用聚乙烯聚吡咯烷酮(polyvinylpyrrolidone,PVPP)处理的果汁透光率最大,为74.3%(P<0.05),经PVPP处理后的果汁中多酚质量浓度(0.452 g/L)、黄酮质量浓度(0.035 mg/L)、花色苷质量浓度(16.69 mg/L)最低(P<0.05),而果胶酶与纤维素酶处理后果汁的透光率与活性成分含量差异不显著(P>0.05)。8种澄清剂处理后果汁的p H值差异不显著(P>0.05)。经PVPP处理后果汁的L*值最大,为31.50,L*值最小的为原汁12.50(P<0.05)。果胶酶和纤维素酶处理后果汁的褐变指数最低,与原果汁差异不显著(P>0.05)。不同澄清剂对果汁的澄清效果、活性成分和特性影响不同,因此澄清剂的选择应综合各种因素进行考虑。This study was designed to compare the effect of 8 different clarifying agents on active components and physicochemical properties of haskap（Lonicera caerulea） juice with naturally clarified and original juices as control. The results showed that there were significant differences in effectiveness between 8 clarifying agents. Polyvinylpyrrolidone（PVPP） showed the maximum transmittance（74.3%, P〈0.05）, together with the lowestc ontents of polyphenols（0.452 g/L）, flavonoids（0.035 mg/L） and anthocyanins（16.69 mg/L） in haskap juice as compared with other clarifying agents（P〈0.05）. Pectinase and cellulose did not show significantly different effects on transmittance or the contents of active components（P〈0.05）. Besides, no significant difference in p H was seen between juices treated with 8 clarifying agents（P〈0.05）. The highest L＊ value of 31.50 was recorded after treatment with PVPP, while the lowest L＊ value of 12.50 was recorded in untreated juice（P〈0.05）. Pectinase and cellulose resulted in the lowest browning index, which did not show significant difference as compared with that before treatment（P〉0.05）. To sum up, various clarifying agents had different effects on active components, transmittance and other physicochemical characteristics of haskap juice. Therefore, the appropriate clarifying agent should be chosen taking into consideration various factors.

关 键 词：蓝靛果果汁 澄清剂 活性成分 特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]