食品科学2018，Vol.39Issue(4)：43-48,6.DOI:10.7506/spkx1002-6630-201804008
澄清剂对蓝靛果果汁活性成分和特性的影响
Effects of Clarifying Agents on Active Ingredients and Characteristics of Haskap(Lonicera caerulea L.)Juice
摘要
Abstract
This study was designed to compare the effect of 8 different clarifying agents on active components and physicochemical properties of haskap(Lonicera caerulea)juice with naturally clarified and original juices as control.The results showed that there were significant differences in effectiveness between 8 clarifying agents. Polyvinylpyrrolidone (PVPP) showed the maximum transmittance (74.3%, P < 0.05), together with the lowestc ontents of polyphenols (0.452 g/L), flavonoids (0.035 mg/L) and anthocyanins (16.69 mg/L) in haskap juice as compared with other clarifying agents (P < 0.05). Pectinase and cellulose did not show significantly different effects on transmittance or the contents of active components (P > 0.05). Besides, no significant difference in pH was seen between juices treated with 8 clarifying agents (P > 0.05). The highest L* value of 31.50 was recorded after treatment with PVPP, while the lowest L* value of 12.50 was recorded in untreated juice (P < 0.05). Pectinase and cellulose resulted in the lowest browning index, which did not show significant difference as compared with that before treatment (P > 0.05). To sum up, various clarifying agents had different effects on active components, transmittance and other physicochemical characteristics of haskap juice. Therefore, the appropriate clarifying agent should be chosen taking into consideration various factors.关键词
蓝靛果果汁/澄清剂/活性成分/特性Key words
haskap(Lonicera caerulea)juice/clarifying agent/active ingredient/characteristics分类
轻工纺织引用本文复制引用
曾德永,张立钢,赵玉红..澄清剂对蓝靛果果汁活性成分和特性的影响[J].食品科学,2018,39(4):43-48,6.基金项目
哈尔滨市科技创新人才专项(2014RFQXJ071) （2014RFQXJ071）
