摘要
为了解从柿中提取果胶和单宁的最适宜时期,本试验以磨盘柿和平核无为材料,采用咔唑比色法和folin-ciocaileu法,分析了不同取样时期2个柿品种果皮和果肉可溶性果胶和单宁含量变化。随着果实的成熟,柿果中可溶性果胶的含量呈现相似的变化规律:都是逐渐升高,且果肉高于果皮,平核无高于磨盘柿。各个取样时期,2个品种的柿中可溶性单宁也呈现相似的变化规律:逐渐下降,且果肉高于果皮,平核无高于磨盘柿。同时分析了不同时期榨汁的果汁随存放时间的延长,可溶性果胶和单宁变化。随着榨汁时间的不同,可溶性果胶的含量分别在果汁存放0、10和30d达到最大值,可溶性单宁的含量在果汁存放的20到30d含量最大;且平核无果汁可溶性单宁和果胶的含量高于磨盘柿。平核无比磨盘柿,果肉比果皮是更适宜作为提取可溶性果胶和单宁的材料。
This paper is concerned on the suitable time to extract pectin and tannic from persimmon.The astringent persimmon fruit variety ＇Damopan＇ and ＇Hiratanenashi＇ were used as raw materials and analyzed the content of soluble pectin and tannic in peel and pulp collected at different period.The results showed that pectin content in the two variety increased gradually during maturation period,and higher in pulp than peel,higher for Hiratanenashi than Damopan.In contrary,the soluble tannic in two variety gradually decreased during maturation period,and higher in pulp than peel,higher for Hiratanenashi than Damopan.The changes of the concentrations of soluble pectin and tannic during juice storage were also monitored.It was found that the content of soluble pectin reached to maximum at 0,10 and 30 days respectively.However the content of soluble tannic was maximum at 20 or 30 days.The Hiratanenashi had higher concentrations of pectin and tannic than Damopan.Our results supply with basic data for determingthe appropriate time of extracting the pectin and tannic.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2012年第1期88-92,共5页
Journal of China Agricultural University
基金
北京市科委重大资助项目(D07072000091)
中央高校基本科研业务费专项(2009-02-06)
关键词
柿
可溶性果胶
可溶性单宁
persimmon
soluble pectin
soluble tannic
