新疆农业大学学报2025，Vol.48Issue(6)：504-511,8.DOI:10.20088/j.cnki.jxau.2025.06.007
甜石榴汁澄清剂筛选及货架稳定性研究
Study on the Screening of Clarifying Agents and Shelf Stability for Sweet Pomegranate Juice
摘要
Abstract
This study aims to evaluate the clarifying effects of four agents-pectinase,gelatin,albumin,and chitosan—on sweet pomegranate juice from Qira County,Xinjiang,and to identify the optimal clarifier.Based on single-factor experiments,clarification conditions were optimized using transmittance and antho-cyanin retention as response variables,followed by accelerated shelf-life testing to assess product stability.The results showed that four agents exhibited clarifying efficacy,with chitosan demonstrating the best o-verall performance.The optimal clarification parameters were determined as follows:1.33%addition of 1%chitosan solution,temperature of 38℃,centrifugation at 8 500 r/min,and water bath duration of 1.6 h.Under these conditions,the clarified juice achieved a transmittance of 74.03%and an anthocyanin content of 177.79 mg/L,with a sensory score of 95.5.Accelerated shelf-life tests predicted shelf lives of 118 days at 4℃and 40 days at 20℃.The final product exhibited a bright purplish-red color and retained the characteristic aroma of pomegranate.In conclusion,chitosan clarification shows strong potential for en-hancing both the quality and stability of pomegranate juice.关键词
石榴汁/澄清剂/工艺优化/货架期Key words
pomegranate juice/clarifier/process optimization/shelf life分类
轻工纺织引用本文复制引用
成欢,买尔哈巴·牙生,比比努尔·亚尔麦麦提,颜谨,帕尔哈提·柔孜..甜石榴汁澄清剂筛选及货架稳定性研究[J].新疆农业大学学报,2025,48(6):504-511,8.基金项目
新疆维吾尔自治区"三区"人才支持计划科技人员专项计划(策勒县)(2223SQRC),新疆维吾尔自治区级大学生创新训练计划项目(S202310758071) （策勒县）
