甘蔗不同压榨程度对蔗汁和红糖营养成分的影响  

Effects of Different Press Degree of Sugarcane on Nutritional Composition of Sugarcane Juice and Brown Sugar

作　　者：杨婷 王智能[1] 杨柳 应雄美[1] 郭家文[1] 尚试雄 沈石妍 YANG Ting;WANG Zhi-neng;YANG Liu;YING Xiong-mei;GUO Jia-wen;SHANG Shi-xiong;SHEN Shi-yan(Sugarcane Research Institute of Yunnan Academy of Agricultural Sciences/Key Laboratory on Genetic Improvement of Sugarcane in Yunnan Province.Kaiyuan,Yunnan 661699)

机构地区：[1]云南省农业科学院甘蔗研究所/云南省甘蔗遗传改良重点实验室,云南开远661699

出　　处：《甘蔗糖业》2020年第4期47-52,共6页Sugarcane and Canesugar

基　　金：重大科技专项:“2019年省农科院科技创新及成果转化”(2019ZG012-01);云南省现代农业甘蔗产业技术体系资助。

摘　　要：以黄皮果蔗、ROC22、云蔗14-1386为实验材料,对其进行一次压榨处理、多次压榨处理,分析比较了不同压榨程度对蔗汁及所制成红糖在蔗糖分、还原糖分、总游离氨基酸、总多酚、蛋白质含量上的差异。结果表明,与一次压榨处理相比较,多次压榨处理极显著地提高了黄皮果蔗、ROC22、云蔗14-1386的糖分抽出率、蔗汁及红糖的总游离氨基酸、蛋白质含量;同时蔗汁及红糖的总多酚含量也有所提高;3个甘蔗品种多次压榨混合汁及其红糖的还原糖分、蔗糖分略低于一次压榨处理的结果。多次压榨处理既能提高糖分回收率,同时能增加红糖中有益成分含量,对提升红糖的营养品质具有重要意义。In this study,three sugarcane varieties,Yellow-skinned chewing cane,ROC22 and Yunzhe14-1386,were used as experimental materials to conduct single and multiple pressing treatment.The differences in sucrose,reducing sugars,total free amino acids,total polyphenols and protein content between sugarcane juice and brown sugar were analyzed and compared.The results showed that compared with the single pressing treatment,the multiple pressing treatment significantly improved the sucrose extraction rate,the total free amino acid and protein content of sugarcane juice and brown sugar of three sugarcane varieties,namely Yellow-skinned chewing cane,ROC22 and Yunzhe14-1386.At the same time,the total polyphenol content of sugarcane juice and brown sugar also increased.The reducing sugars and sucrose of the mixed juice and brown sugar pressed by three sugarcane varieties for multiple are slightly lower than the results of single pressing treatment.Multiple pressing treatment can not only improve sucrose extraction rate,but also increase the content of beneficial composition in brown sugar,which is of great significance to improve the nutritional quality of brown sugar.

关 键 词：压榨程度 蔗汁 红糖 营养成分 

分 类 号：TS244.1[轻工技术与工程—制糖工程]