响应面法优化石榴汁澄清工艺及其营养成分分析  

Optimization of clarification process of pomegranate juice using response surface methodology and analysis of its nutritional components

作　　者：李莉莉 李乐诗 周昕仪 刘凤听 康超 LI Lili;LI Leshi;ZHOU Xinyi;LIU Fengting;KANG Chao(College of Food and Quality Engineering,Nanning University,Nanning 541699,Guangxi,China)

机构地区：[1]南宁学院食品与质量工程学院,广西南宁541699

出　　处：《粮食与油脂》2025年第4期103-107,共5页Cereals & Oils

基　　金：广西自然科学基金-面上项目(2020GXNSFAA297006);广西自然科学基金-青年科学基金(2019GXNSFBA245058);南宁学院校级项目(2023XJ11)。

摘　　要：以突尼斯软籽石榴为原料制备石榴原液,并采用果胶酶和木瓜蛋白酶的复合酶对其进行澄清处理,在单因素试验基础上,通过响应面试验优化石榴汁的澄清工艺,并分析澄清前后石榴汁营养成分的变化。结果表明:石榴汁的最佳澄清工艺条件为果胶酶与木瓜蛋白酶质量比1.3∶1、复合酶添加量0.22%(以石榴原液质量为基准)、酶解时间50 min、酶解温度45℃,在此条件下得到的石榴汁透光率为85.54%;澄清石榴汁中花色苷、蛋白质、可溶性固形物、总糖、酸度、微量元素(钙、镁、铁、锌、钾、钠、铜)等营养成分含量与澄清前的石榴汁对比无明显变化。Using Tunisian soft seed pomegranate as raw material,pomegranate liquid was prepared and clarified by the combination of pectinase and papain.On the basis of single factor experiments,response surface methodology was used to optimize the clarifying process of pomegranate juice,and changes of nutritional components of pomegranate juice before and after clarification were analyzed.The results showed that the optimum purification conditions of pomegranate juice were mass ratio of pectinase to papain 1.3∶1,compound enzyme dosage 0.22%(based on the mass of pomegranate juice),enzymatic hydrolysis time 50 min,enzymatic hydrolysis temperature 45℃,and the light transmission of pomegranate juice was 85.54%under the conditions.The contents of anthocyanins,protein,soluble solids,total sugar,acidity,trace elements(Ca,Mg,Fe,Zn,K,Na,Cu)in the clarified pomegranate juice had no significant changes compared with those before clarification.

关 键 词：石榴汁 果胶酶 木瓜蛋白酶 透光率 营养成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]