摘要
以干燥蒲公英叶子为原料,使用纤维素酶处理、壳聚糖澄清、微孔滤膜过滤等方法,围绕酶用量对蒲公英汁中绿原酸和总黄酮含量的影响,壳聚糖对蒲公英汁的澄清效果,澄清、过滤等对蒲公英汁品质影响等问题进行了研究。得出料液比1∶30和温度50℃条件下,随着纤维素酶用量的增加,蒲公英汁中绿原酸和总黄酮含量增加,当酶用量达1%后,蒲公英汁中绿原酸和总黄酮含量基本稳定;低分子量壳聚糖澄清效果优于高分子量壳聚糖,最佳的澄清工艺条件是低分子量壳聚糖加入量0.4g/L,温度50℃,时间40 min,此条件下得到的蒲公英汁澄清度96.4%,绿原酸含量为0.50 mg/mL,总黄酮含量为0.55 mg/mL,损失分别为26.47%和14.06%;0.45μm混合微孔滤膜过滤后蒲公英汁澄清度为98.1%,绿原酸含量为0.496 2 mg/L,损失率为27.03%,总黄酮含量为0.530 4 mg/L,损失率为17.13%,进一步提高了汁液澄清度,并基本保持了蒲公英主要功能性成分的含量。
Dandelion juice was made from dry dandelion. CMC treatment, chitosan clarification and microporous membrane filtration were used in making the juice. The effect of CMC content on ehlorogenic acid and total flavones content of dandelion juice were studied. Results showed that the content of chlorogenic acid and total flavones in-creased with the increase of cellulose under the conditions of 1：30 ratio of raw material to solvent and 50℃. The con- tent of chlorogenic acid and total flavones was stable when the dosage of cellulose reached to 1% ; low molecular weight chitosan was better than insoluble chitosan in the clarification, and the best conditions were： low molecular weight 0.4g/L, temperature 50℃ , time 40min. Under the optimal conditions, transmission was 96.4% , the content of chlorogenic acid were 0.50mg/mL, its loss was 26.47% , the content of total flavones were 0.55mg/mL, its loss was14.06% ;after filtering with 0.45 μm microporous membrane, transmission was 98.1%. The content of chlorogen-ic acid were 49.62mg/100mL,its loss was 27.03% ; the content of total flavones was 53.04mg/100mL, its loss was 17.13% ,the main functional components of dandelion were maintained.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第5期144-149,共6页
Food and Fermentation Industries
基金
江苏省产学研联合创新资金计划(BY2010127)
关键词
蒲公英
纤维素酶
壳聚糖
绿原酸
总黄酮
dandelion, cellulose, chitosan, chlorogenic acid, total flavones
