电渗析调控芦笋汁离子组成及对感官品质影响的研究  

Study on electrodialysis controlling ionic composition of asparagus juice and its effect on sensory quality

作　　者：李博莹 许津阁 许洪高 崔亚娟[2] 毛立科[1] LI Boying;XU Jinge;XU Honggao;CUI Yajuan;MAO Like(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Beijing Nutritional Resources Institute,Beijing 100069,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市营养源研究所,北京100069

出　　处：《食品与发酵工业》2020年第22期84-90,共7页Food and Fermentation Industries

基　　金：中国农业大学2019年本科生科研训练计划项目。

摘　　要：该文研究电渗析过程中,不同离子交换膜(均相膜、异相膜和合金膜)对芦笋汁金属离子组成及对感官品质的影响。研究表明,电渗析能够有效降低芦笋汁中的金属离子含量,但不同离子交换膜的作用效果存在显著差异。在相同电压和电流条件下,均相膜脱除离子比例较低,异相膜脱除的比例过高导致营养组分损失,合金膜则可以对金属离子适度调控而不损失营养组分。采用这3种膜进行电渗析不影响芦笋汁中的芦笋总皂苷,而合金膜对有机酸、常量金属离子和微量金属离子等成分有调控效果。感官品评结果表明,选用合金膜进行电渗析更适合改善芦笋汁的应用品质,合金膜作用下电渗析180 min得到的芦笋汁品质最佳,处理后电导率下降到原汁电导率的0.894%,可溶性固形物含量下降到原汁的84.2%。The objectives of the study were to understand the effects of different ion-exchange membranes,including homogeneous membrane,heterogeneous membrane and alloy membrane,on the compositions of metal ions and its effect on sensory quality of asparagus juice during the process of electrodialysis.The results suggested that electrodialysis can effectively reduce the concentration of metal ions in asparagus juice,but the effects were varied depending on the natures of ion-exchange membranes.Under the same voltage and current,the proportion of ions removed by homogeneous membrane was low,while heterogeneous membrane was too high.This resulted in the loss of nutrient components,and the alloy membrane could appropriately regulate metal ions without losing nutrient components.Besides,the electrodialysis process did not affect the total content of saponin in asparagus juice.Moreover,the alloy membrane could regulate the concentration of organic acids,major metal ions and trace metalions.Furthermore,sensory evaluation showed that alloy membrane was more suitable to improve the quality of asparagus juice,the asparagus juice obtained by electrodialysis for 180 min with alloy membrane had the best quality.Using above treatment,the conductivity was decreased to 0.894%that of the original juice,and the soluble solid content was decreased to 84.2%of the original one.

关 键 词：芦笋汁 电渗析 离子交换膜 金属离子 感官品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]