食品科学

• 工艺技术 • 上一篇    下一篇

响应面试验优化冻融软化-酶法制备山楂汁工艺

张春岭,刘 慧,陈大磊,刘杰超,黄纪念,焦中高   

  1. 中国农业科学院郑州果树研究所,河南 郑州 450009
  • 出版日期:2015-11-25 发布日期:2015-12-03
  • 通讯作者: 焦中高
  • 基金资助:

    郑州市现代农业科技创新工程项目(131PZDGC113);中国农业科学院科技创新工程专项(CAAS-ASTIP-2015-ZFRI)

Optimization of Freeze-Thawing Softening-Enzymatic Preparation of Flavonoids-Rich Hawthorn Fruit Juice by Response Surface Methodology

ZHANG Chunling, LIU Hui, CHEN Dalei, LIU Jiechao, HUANG Jinian, JIAO Zhonggao   

  1. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
  • Online:2015-11-25 Published:2015-12-03
  • Contact: JIAO Zhonggao

摘要:

为获得营养价值高、保健功能强的山楂汁,以山楂汁中的总黄酮含量为考察指标,将冻融软化与酶法浸提工艺相结合,在单因素试验的基础上,应用Box-Behnken试验设计和响应面分析法对山楂制汁工艺进行优化,并与传统山楂汁制备工艺进行比较。结果表明,冻融软化处理可显著改善山楂果实中黄酮类化合物的酶法浸提效果,有利于提高山楂果汁中黄酮类化合物的含量;各因素对冻融软化-酶法制备山楂汁中总黄酮含量的影响大小依次为酶解浸提时间、冻结时间、酶解浸提温度、加酶量,最佳工艺条件为冻结时间10 h、加酶量1.0 mL/kg、酶解浸提时间2.15 h、酶解浸提温度60 ℃,在此条件下,制备得到的山楂汁中的总黄酮含量可达到241.59 mg/100 g。

关键词: 山楂, 冻融, 果汁, 黄酮, 优化, 响应面

Abstract:

To obtain hawthorn fruit juices with high nutritional value and powerful health benefits, freeze-thawing softening
combined with enzymatic extraction was applied for the preparation of hawthorn fruit juices, and the optimum preparation
conditions for the highest content of total flavonoids was obtained by using Box-Behnken experimental design and response
surface methodology. Results indicated that pretreatment with freeze-thawing improved the enzymatic extraction of
flavonoids from hawthorn fruit, and thereby it was favorable for the preparation of flavanoids-rich hawthorn fruit juice.
Among the factors which influence the content of flavonoids , the duration and temperature for enzymatic extraction as
well as freezing time affected significantly the content of flavonoids in hawthorn fruit juices (P < 0.05), while the amount of
enzyme had minor effect. The optimum preparation conditions were freezing for 10 h followed by enzymatic extraction for 2.15 h
at 60 ℃ with addition of 1.0 mL/kg pectinase. Under these conditions, the content of flavonoids in hawthorn fruit juice was
241.59 mg/100 g as experimental value, which agreed well with the predicted value according to the regression model.

Key words: hawthorn, freeze-thawing, fruit juice, flavonoids, optimization, response surface methodology

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