超滤技术对苹果汁中芳香成份的影响  

Influence of Ultrafiltering Technique on Aromatic Substances of Apple Juice

作　　者：孟雪雁[1] 梁丽雅[1] 杜立红[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801

出　　处：《中国食品学报》2003年第3期71-74,共4页Journal of Chinese Institute Of Food Science and Technology

摘　　要：研究了不同截留分子量的国产聚砜膜对国光苹果超滤汁中几种芳香成份的影响。结果表明:国产聚砜膜对国光苹果汁中的酯类和醛类物质影响较大,能较好地保留醇类物质。不同截留分子量的聚砜膜中,尤以10000dalton的膜对芳香成份的影响最小,其对丁酸乙酯和醇类的保留率分别为61.4％和97.2％～78.6％。The influence of variation in the molecular weight cut-off (MWCO) of ultrafiltering membrance on the aromatic substances of ultrafiltered Rails apple juice was examined in this study. The result showed that the plate polysulfone membrane took a bigger influence on the esters and aldehydes in Rails apple juice, but it could retain its alcohols. Among the MWCO of polysulfone membranes, the PS-10 (polysulfone membrane, molecular weight cut-off 10 000 daltons) was better on aroma concentration of apple juice. The retention rate of ester (ethyl butyrate) and alcohols were 61.4%and 97.2%-78.6% respectively.

关 键 词：超滤技术 苹果汁 芳香成份 聚砜膜 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]