食品科学 ›› 2014, Vol. 35 ›› Issue (2): 120-125.doi: 10.7506/spkx1002-6630-201402022

• 工艺技术 • 上一篇    下一篇

蓝莓加工过程中出汁率及花青素的稳定性研究

李金星1,胡志和1,2,*,马立志3,雷 颖1,经 典1   

  1. 1.天津商业大学生物技术与食品科学学院,天津 300134;2.天津市食品生物技术重点实验室,天津 300134;
    3.贵阳学院食品与制药工程学院,贵州 贵阳 550005
  • 收稿日期:2013-04-10 修回日期:2013-12-26 出版日期:2014-01-25 发布日期:2014-02-19
  • 通讯作者: 李金星 E-mail:jinxingjinchao@126.com
  • 基金资助:

    贵州省果品加工工程技术研究中心建设项目(黔科合农G字[2011]4001)

Juice Yield and Anthocyanins Stability during the Processing of Blueberry

LI Jin-xing1, HU Zhi-he1,2,*, MA Li-zhi3, LEI Ying1, JING Dian1   

  1. 1. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China;
    2. Tianjin Key Laboratory of Food and Biotechnology, Tianjin 300134, China;
    3. Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China
  • Received:2013-04-10 Revised:2013-12-26 Online:2014-01-25 Published:2014-02-19
  • Contact: LI Jin-xing E-mail:jinxingjinchao@126.com

摘要:

研究果胶酶对蓝莓出汁率的影响,对果胶酶提高蓝莓出汁率的工艺条件进行优化,并研究了pH值、温度、光 照、金属离子以及部分添加剂对蓝莓果汁中花青素稳定性的影响。结果表明:果胶酶的最佳酶解条件为果胶酶添加量(质 量分数)0.06%、酶解温度35 ℃、酶解时间2 h。在此条件下蓝莓的出汁率可达到82.1%,与对照组相比,出汁率提高了 24.6%。蓝莓果汁中的花青素在pH≤3时比较稳定;对光和高温比较敏感。VC可以增加花青素的稳定性,而苯甲酸钠以及 蔗糖对花青素的稳定性无显著影响。K+、Na+、Ca2+、Cu2+、Fe2+对果汁中花青素的稳定性无显著影响;Fe3+以及浓度达到 0.1 mol/L的Mg2+对果汁中花青素的稳定性具有破坏作用;浓度低于0.05 mol/L的Mg2+能增加果汁中花青素的稳定性。

关键词: 蓝莓, 果胶酶, 出汁率, 花青素, 稳定性

Abstract:

In this study, the effect of pectinase treatment on the yield of juice during the processing of blueberry fruits was
studied. The pectinase-catalyzed processing conditions of blueberries were optimized. The effects of pH, temperature, light,
metal ions, and additives on the stability of anthocyanins in blueberry juice were also explored. The results showed that
the optimal conditions for hydrolyzing blueberry pulp were found to be hydrolysis at 35 ℃ for 2 h with an enzyme dosage
of 0.06% (m/m). Under these optimal conditions, the yield of blueberry juice was 82.1%, showing a 24.6% increase over
controls. The anthocyanins in blueberry juice were stable at pH 3 or less, but sensitive to light and high temperatures. Vitamin C
could increase the stability of these anthocyanins, but sodium benzoate and sucrose had no obvious impact on their stability. K+,
Na+, Ca2+, Cu2+ and Fe2+ had no obvious impact on their stability. Fe3+ and 0.1 mol/L Mg2+ were harmful to the stability of the
anthocyanins, but Mg2+ at concentrations less than 0.05 mol/L could increase the stability of the anthocyanins.

Key words: blueberry, pectinase, juice yield, anthocyanins, stability

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