摘要
本文研究了冷冻澄清、酶解澄清、热凝聚澄清和自然澄清处理对黑加仑原果汁物理化学特性的影响。采用色差仪测定颜色变化,采用Folin-Ciocalteu法、p H示差法、Folin-Denis法分别测定果汁中多酚、花色苷、单宁含量,用清除DPPH自由基活性方法评价抗氧化性。实验结果表明:澄清使果汁颜色变暗;使果汁浊度大幅减小,其中酶解澄清和热凝聚澄清的澄清效果比自然澄清和冷冻澄清更好;不同澄清处理对果汁p H没有显著影响(p>0.05);不同澄清处理使果汁总酚含量、单宁含量、花色苷含量明显减少(p<0.05);四种澄清处理后果汁的DPPH自由基清除率明显下降(p<0.05)。澄清处理影响黑加仑果汁物理化学特性。
.To explore the effect of clarification treatment on blackcurrant juice, frozen clarification, enzyme clarification, physical chemical properties and antioxidant activity of thermal condensation and nutural clarification treatment were studied.Color changes were measured by chroma meter. Folin-Ciocalteu, pH differential, Folin-Denis were used to measure polyphenol, anthocyanins and tannin content. DPPH free radical clearance was used to value antioxidant activity.The results showed that the color changed to dark under different clarification treatment.Juice turbidity fell dramatically, the clarification effect of enzyme clarification and thermal condensation clarification were better than natural clarification and freezing clarification.The pH almost had no change significantly under the four clarification treatment （p 〉 0.05 ）. The contents of polyphenols, tannins and anthocyanins were decreased significantly under different clarification treatment （ p 〈 0.05 ）. The DPPH free radical clearance were decreased significantly after four clarification treatment （ p 〈 0.05 ）. Physicochemical properties of blackcurrant juice were affected by clarification treatment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第17期111-115,共5页
Science and Technology of Food Industry
基金
哈尔滨市科学技术局科技创新人才计划项目(2014RFQXJ071)
关键词
黑加仑果汁
澄清处理
物理化学特性
blackcurrant juice
clarification treatment
physicochemical properties
