不同浓缩方式对枸杞汁品质特性的影响  

Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice

作　　者：卢靖辉 温靖[2,3] 赖慧宁 吕思哲 徐玉娟 余元善[2,3] 程丽娜 彭健[2,3] LU Jinghui;WEN Jing;LAI Huining;LÜSizhe;XU Yujuan;YU Yuanshan;CHENG Lina;PENG Jian(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Lingnan Modern Agricultural Science and Technology Laboratory of Guangdong Province,Guangzhou 510610,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [3]岭南现代农业科学与技术广东省实验室,广东广州510610

出　　处：《食品工业科技》2025年第3期31-40,共10页Science and Technology of Food Industry

基　　金：广东省农业科学院项目(R2023PY-JG015,202109TD);国家重点研发计划(2019YFD1002300);岭南现代农业实验室科研项目(NZ2021031)。

摘　　要：枸杞汁富含多种营养和保健功能成分,浓缩汁是其重要的流通形式。为探究浓缩方式对枸杞汁品质特性的影响,本文对比了热浓缩(heating concentration,HC)、真空浓缩(vacuum concentration,VC)、二级冷冻浓缩(secondary freezing concentration,SFC)、热联合一级冷冻浓缩(heating-assisted primary freezing concentration,HAPFC)、真空联合一级冷冻浓缩(vacuum-assisted primary freezing concentration,VAPFC)五种浓缩方法,考察浓缩前后枸杞汁色泽、还原糖、糖组分、有机酸组分、总酚、总黄酮、类胡萝卜素、DPPH及FRAP等的变化。结果表明,真空浓缩对色泽的保护效果显著优于其他处理组,能较好地保留枸杞汁中的还原糖,对苹果酸和酒石酸影响较小。真空浓缩能较好地保留枸杞汁中的总酚、总黄酮含量,较其他处理组分别高8.76%~21.40%和5.41%~13.77%;真空浓缩能有效保留枸杞汁中的类胡萝卜素,且DPPH自由基清除能力和铁离子还原能力较其他处理组高6.98%~29.77%和5.97%~26.76%。因此,真空浓缩对枸杞浓缩汁品质的保护效果最好,是一种适宜枸杞汁浓缩的方式。Lycium chinense juice is rich in a variety of nutrients and ingredients for health,and concentrated juice is its important circulation type.In order to explore the effect of concentration methods on the quality characteristics of Lycium chinense juice,the heating concentration(HC),vacuum concentration(VC),secondary freezing concentration(SFC),heating-assisted primary freezing concentration(HAPFC),and vacuum-assisted primary freezing concentration(VAPFC)were applied in the present work,and the color,reducing sugar,sugar fraction,organic acid fraction,total phenols,total flavonoids,carotenoids,DPPH and FRAP of Lycium chinense juice before and after concentrated were measured.The results showed that VC treatment showed better color protection than the other treatment groups,as well as retained higher reducing sugar in concentrated juice,and less effect on malic acid and tartaric acid degradation.The total phenols and total flavonoids of Lycium chinense juice concentrated by VC were higher 8.76%~21.40%and 5.41%~13.77%than other groups,respectively.The DPPH free radical scavenging capacity and ferric ion reducing capacity of Lycium chinense juice concentrated by VC owed higher 6.98%~29.77%and 5.97%~26.76%when compared with the other groups,beside lower carotenoids degradation.Therefore,VC showed the best protection effects on the quality characteristics of Lycium chinense juice during concentration and it is a suitable way to concentrate Lycium chinense juice.

关 键 词：枸杞汁 热浓缩 真空浓缩 冷冻浓缩 联合浓缩 品质特性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]