壳聚糖对玛咖汁澄清作用的影响

玛咖汁在贮存过程中易产生沉淀,需进行澄清处理,为此,采用壳聚糖澄清法,以达到快捷、经济的效果。本文在单因素的基础上,采用响应面分析法建立壳聚糖浓度、处理温度和澄清时间对玛咖汁澄清度影响的多元回归数学模型。结果表明:壳聚糖浓度0.22g/L、处理温度39℃、澄清时间32min,玛咖汁的澄清度为98.36%。玛咖汁澄清前后,其易引起果汁混浊的物质果胶、水溶性蛋白质、总酚的损失率依次为58.90%、42.93%、2.16%,玛咖汁中主要活性成分芥子油苷、水溶性生物碱、VC和总糖的损失率分别为0.56%、0.33%、0.34%和0.89%,表明在响应曲面法(Response surface methodology,RSM)优化条件下,壳聚糖澄清能较好的保留玛咖汁中的的主要活性成分。 

Effect of chitosan on clarification of maca juice

Precipitation was easy to occur during the storage of maca juice, so clarification was necessary.In order to achieve fast and economic effect, chitosan clarification was used.Response surface methodology (RSM) was employed to construct a quadratic regression model describing the effect of addition quantity of Chitosan, temperature and time on clarification of maca juice.The optimization results showed that the optimum conditions were 0.22g/L of dosage and 39℃ of temperature load for 32min, the luminousness of maca juice was 98.36%.Before and after clarification of the maca juice, the loss rate of pectin, water-soluble proteins and total phenols which would affect the stability of juice were 58.90%, 42.93%, 2.16%.The loss rate of glucosinolates, water soluble alkaloids, VCand total sugar were 0.56%, 0.33%, 0.34% and 0.89%.It showed that the nutrients could be well preserved by chitosan clarification.