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: tannase, Roxburgh rose juice, tannin, removal