加工工序对莱阳梨清膏主要多酚的影响与控制  

Effects of Processing and Protection Process on Major Polyphenol from Laiyang Pear Cream

作　　者：李国卿 董雪君 陈义伦[1] LI Guoqing;DONG Xuejun;CHEN Yilun(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China;Rongcheng Farm Bureau,Weihai 264300,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]荣成市农业局,山东威海264300

出　　处：《食品科技》2022年第8期63-68,共6页Food Science and Technology

基　　金：山东省科技重点研发计划项目(2019GNC106004)。

摘　　要：以莱阳梨为原料加工清膏,研究打浆、澄清、浓缩等传统加工工序对产品中主要多酚含量的影响,以及护色、皮渣控温浸出工艺对莱阳梨清膏多酚含量和品质的影响。结果表明,莱阳梨及清膏中主要含有熊果苷、绿原酸和阿魏酸;全果打浆可以更好保留酚类组分;澄清过程会造成熊果苷、绿原酸含量显著下降,离心澄清对原儿茶酸、儿茶素含量影响较大,而果胶酶澄清对没食子酸、绿原酸和阿魏酸含量影响较大;浓缩引起儿茶素和阿魏酸含量明显降低,浓缩温度对没食子酸、阿魏酸影响较大。护色后打浆处理、皮渣控温浸出后澄清可提高酚类物质含量,改善产品感官品质。Laiyang pear was processed as raw material,the effects of beating,clarification and concentration on the major polyphenol contents,the effects of color protection and temperature-controlled leaching process of skin residue on the polyphenol content and quality of Laiyang pear cream were investigated as well.The results showed that arbutin,chlorogenic acid and ferulic acid were the predominate components in Laiyang pear phenol extract,and the process of beating with whole fruit could protect phenolics from degradation.The contents of arbutin and chlorogenic acid decreased significantly in clarification process,and the protocatechin and catechin content decreased obviously in the centrifugal clarification,while the gallic acid,ferulic acid and chlorogenic acid content decreased significantly in pectinase clarification.The concentration process lowered the catechin and ferulic acid conctent,but the concentration temperature had a great influence on the concentration of gallic acid and ferulic acid.Besides,the phenolic contents and sensory quality could be improved by color-protection beating and temperature controlled leaching clarification.

关 键 词：莱阳梨 清膏 主要多酚 加工工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]