甘蔗最终糖蜜制备原色食用糖浆及抗氧化性分析  

Process and Antioxidant Analysis of Primary-color Edible Syrup Prepared from Sugarcane Final Molasses

作　　者：李美玲 王卓琳 黎庆涛[1] 李明星 戴宇超 LI Mei-ling;WANG Zhuo-lin;LI Qing-tao;LI Ming-xing;DAI Yu-chao(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院

出　　处：《中国调味品》2019年第8期84-88,共5页China Condiment

基　　金：广西壮族自治区科学技术厅重大专项计划(14122003-4)

摘　　要：以甘蔗糖厂最终糖蜜为原料,采用膜法和离子交换联用工艺制备原色食用糖浆,并对其抗氧化性进行了分析。结果表明:最终糖蜜经5倍稀释后有最佳微滤效果,采用8 kDa的超滤膜在0.16 MPa的跨膜压力下处理75 min有最佳超滤效果。进一步的离子交换实验表明采用HZ016-D202树脂组(V阳∶V阴为2∶1)在80 mL的处理量下会有很好的处理效果。最后经真空浓缩制得的原色食用糖浆(70±0.5)°Bx的蔗糖含量为(40.3±1.1)%,还原糖为(25.4±0.7)%,色值为(1200±13)IU,盐分基本去除(电导率≤41.5μs/cm),总酚为(4.21±0.05)mg GAE/g,其对DPPH·、NO2^-的清除能力和还原能力分别为(0.42±0.02),(0.58±0.04)mg VCE/g和(0.90±0.02)mg VCE/g。Primary-color edible syrup is prepared from the final molasses of sugarcane mill by membrane method and ion exchange process,and its oxidation resistance is analyzed.The results show that the final molasses have the best microfiltration effect after 5 times'dilution,and the ultrafiltration membrane of 8 kDa has the best ultrafiltration effect under the transmembrane pressure of 0.16 MPa for 75 min.Further desalination with HZ016-D202 resin group(V cation∶V anion is 2∶1)has a good treatment effect at a treatment volume of 80 mL.After vacuum concentration,the primary-color edible syrup is obtained.According to the analysis,the sucrose content is(40.3±1.1)%,the reducing sugar content is(25.4±0.7)%,the color value is(1200±13)IU,and the salt is basically removed(conductivity≤41.5μs/cm).The total phenol content of syrup is(4.21±0.05)mg GAE/g,the scavenging capacity to DPPH·and NO2^-is(0.42±0.02),(0.58±0.04)mg VCE/g respectively,and the reducing ability is(0.90±0.02)mg VCE/g.

关 键 词：最终糖蜜 膜法 离子交换 液体糖 抗氧化性 

分 类 号：TS236.2[轻工技术与工程—粮食、油脂及植物蛋白工程]