不同处理方式对杨梅汁花色苷含量的影响研究  

Effects of Different Treatments on Anthocyanin Content in Bayberry Juice

作　　者：胡军 罗刚华 曹敬华 HU Jun;LUO Ganghua;CAO Jinghua(Hubei zixin biotechnology Co.,Ltd.,Huangshi 435000,Hubei,China;School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China)

机构地区：[1]湖北紫鑫生物科技有限公司,湖北黄石435000 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《酿酒》2023年第5期62-65,共4页Liquor Making

基　　金：中央引导地方科技发展资金项目(ZYYD2022000064)。

摘　　要：以杨梅为原料,通过单因素和正交试验,对杨梅汁花色苷溶出条件进行优化。结果表明,杨梅汁花色苷最佳溶出工艺条件为:SO_(2)(偏重亚硫酸钾)添加量50 mg/L,果胶酶添加量35 mg/L,酶解温度30°C,酶解时间13 h。在此条件下花色苷含量可达4.63 mol/L。The extraction conditions of anthocyanins in bayberry juice were optimized by single factor and orthogonal test.The results showed that the optimal extraction conditions of anthocyanins in bayberry juice were as follows:SO_2(heavy potassium sulfite) dosage 50 mg/L,pectinase dosage 35 mg/L,enzymolysis temperature 30°C,enzymolysis time 13 h.Under these conditions,the anthocyanin content can reach4.63 mol/L.

关 键 词：杨梅汁 花色苷 工艺条件 

分 类 号：TS201.1[轻工技术与工程—食品科学]