超声联合酶解的处理顺序对胡柚汁品质的影响  

Treatment sequence of ultrasound combined with enzymatic hydrolysis effect on the quality of Huyou juice

作　　者：余兆齐 徐梦秋 俞恩茜 周圣雪 汪丽霞 徐小忠 尹珊珊 林杨[1] SHI Tuotuo YU Zhaoqi;XU Mengqiu;YU Enxi;ZHOU Shengxue;WANG Lixia;XU Xiaozhong;YIN Shanshan;LIN Yang(College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China;Changshan Huyou Research Institute,Quzhou 324000,China;Zhejiang Jinming Biological Science&Technology Co.,Ltd.,Quzhou 324000,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]常山县胡柚研究院,浙江衢州324000 [3]浙江金明生物科技有限公司,浙江衢州324000

出　　处：《发酵科技通讯》2025年第1期36-41,共6页Bulletin of Fermentation Science and Technology

基　　金：衢州市重点科技攻关计划项目(2022K25,2023K101,2023K078)。

摘　　要：为了获得高出汁率、高品质的胡柚汁,以常山胡柚为原料,研究超声波联合果胶酶和纤维素酶以不同顺序结合对胡柚汁综合品质的影响,并对胡柚汁的出汁率、理化性质和生物活性成分等指标进行对比分析。实验结果表明:经4种超声联合酶解处理顺序制备的胡柚汁样品的出汁率、稳定性、糖酸质量分数和生物活性成分质量分数都明显高于未处理的样品。其中,先超声后酶解处理的胡柚汁出汁率最高,果汁颜色鲜亮,稳定性和贮藏稳定性都比较理想,且抗氧化性和总可溶性固形物质量分数都有较大程度的提高。综上,超声联合酶解处理有助于提升胡柚汁的出汁率和整体品质,为胡柚汁生产提供进一步的参考依据。In order to obtain high juice yield and high-quality Huyou juice,Citrus aurantium L.Changshanhuyou was used as the raw material to study the effect of ultrasound combined with pectinase and cellulase enzymes in different sequences on the comprehensive quality of Huyou juice.The juice yield,physicochemical properties,and bioactive components of Huyou juice were compared and determined.The experimental results showed that the juice yield,stability,mass fraction of saccharic acid,and mass fraction of bioactive ingredients of the Huyou juice samples prepared by four ultrasound combined enzymatic hydrolysis treatment sequences were significantly higher than those of the untreated samples.Among them,the Huyou juice treated with ultrasonication followed by enzymatic hydrolysis had the highest juice yield,bright juice color,better stability,and storage stability,and a greater degree of antioxidant properties and total soluble solids mass fraction.In conclusion,ultrasound combined with enzymatic treatment helps to improve the juice yield and overall quality of Huyou juice,which provides a further reference for Huyou juice production.

关 键 词：超声联合酶解 稳定性 胡柚汁 生物活性 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]