中国食品添加剂2025，Vol.36Issue(6)：49-55,7.DOI:10.19804/j.issn1006-2513.2025.6.007
超声辅助果胶酶澄清梅州蜜柚汁工艺优化及其抗氧化活性评价
Optimization of ultrasound-assisted pectinase clarification of Meizhou honey pomelo juice and evaluation of its antioxidant activity
摘要
Abstract
Fresh Meizhou pomelo flesh was used as the raw material,and the key technological parameters of ultrasound-assisted pectinase clarification of fresh Meizhou honey pomelo juice were optimized by response surface methodology,then total phenol content(TPC)and antioxidant activity of pomelo clarification juice were analyzed.The results showed that the optimum clarification process conditions were as follows:pectinase at 0.1％(m/m),pH of 3.9,ultrasonic power of 320 W,ultrasonic time of 23 min,enzymatic degradation temperature of 43℃,and enzymatic degradation time of 60 min.Under these conditions,the light transmittance of clear honey pomelo juice reached 80.89％.The total phenol contents,DPPH radical and ABTS+radical scavenging rate of honey pomelo clarified juice were significantly higher(P＜0.05)than that of the honey pomelo original juice.The results suggested that the honey pomelo juice under optimized clarification condition had high clarifying degree and strong antioxidant activity.This study provides theoretical references for the development of healthy food series of pomelo clarified juice.关键词
梅州蜜柚汁/超声/果胶酶/工艺优化/抗氧化活性Key words
Meizhou honey pomelo juice/ultrasound/pectinase/process optimization/antioxidant activity分类
轻工纺织引用本文复制引用
任杰,林子渊,曾粤,申彦晶,练庆旺,陈谚,王琴,彭进明..超声辅助果胶酶澄清梅州蜜柚汁工艺优化及其抗氧化活性评价[J].中国食品添加剂,2025,36(6):49-55,7.基金项目
国家自然科学基金青年基金(32402274) （32402274）
广东省普通高校特色创新类项目(2023KTSCX051) （2023KTSCX051）
广东省"百千万工程"农村科技特派员项目(KTP20240848) （KTP20240848）
