单宁酶对刺梨果汁单宁的脱除作用-食品科学.PDF

※工艺技术 食品科学 2013, Vol.34, No.18 41 单宁酶对刺梨果汁单宁的脱除作用 罗 昱，梁 芳，李小鑫，丁筑红* (贵州大学生命科学学院，贵州省农畜产品贮藏与加工重点实验室，贵州 贵阳 550025) 摘  要：以刺梨果汁为原料，探讨单宁酶对刺梨果汁中单宁的脱除效果，通过单因素试验及正交试验确定的最佳脱 除条件。结果表明：单宁酶添加量0.12% 、pH4.5 、脱除温度45 ℃、脱除时间100min，在此条件下单宁脱除率达到 76.07% ，均高于明胶法和羧甲基壳聚糖法的脱除率，且单宁酶对刺梨果汁中的营养物质影响不大，但对刺梨果汁 混浊度无明显影响。 关键词：单宁酶；刺梨果汁；单宁；脱除 Application of Tannase for the Removal of Tannin from Roxburgh rose Juice * LUO Yu ，LIANG Fang ，LI Xiao-xin ，DING Zhu-hong (Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, College of Life Science, Guizhou University, Guiyang 550025, China) Abstract ：This paper reports on the application of tannase for the removal of tannion from Roxbugh rose juice. The optimum removal conditions, as determined using one-factor-at-a-time and orthogonal array designs, were 100 min of treatment at pH 4.5 with an enzyme dosage of 0.12% at 45 ℃. Tannion was successfully removed from Roxbugh rose juice with a removal efficiency of 76.07% under these conditions, while lower removal efficiencies were obtained with treatment with gelatin or carboxymethyl chitosan. The enzymatic treatment had minor effects on nutrients in Roxbugh rose juice but had no obvious impact on the turbidity. Key words Roxburgh rose ：tannase ； juice ；tannin ；removal 中图分类号：Q949.751.8 文献标志码：A 文章编号：1002-6630(2013)18-0041-04 doi:10.7506/spkx1002-6630-201318009 刺梨(Roxburgh rose ) 为蔷薇科多年生落叶灌木， 量影响，探讨单宁酶脱除刺梨果汁中单宁的最佳工艺条 是一种极具开发价值的野生植物资源。刺梨果中具有 件及其对刺梨果汁品质的影响，为刺梨果汁品质提升提 独特的芳香味，含有丰富的营养物质，特别是含有丰 供有效的技术支持。 富的VC