| 苹果多酚提取浓缩过程中混浊的形成及控制 |
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| 引用本文： | 李建新,王育红,张晓宇. 苹果多酚提取浓缩过程中混浊的形成及控制[J]. 食品研究与开发, 2012, 33(5): 76-78 |
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| 作者姓名： | 李建新 王育红 张晓宇 |
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| 作者单位： | 1. 中州大学化工食品学院,河南郑州,450044
2. 河南农业职业学院食品科学系,河南中牟,451450 |
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| 摘 要： | 对苹果多酚提取浓缩过程中的混浊现象进行研究。通过分析苹果多酚提取浓缩液中引起混浊的主要成分,采用离心法脱除混浊中的蛋白质,观测脱除蛋白质前后大孔树脂对苹果多酚吸附解析的影响。结果表明引起混浊的主要成分是蛋白质、多糖、果胶、多酚,低速离心脱除蛋白质后大孔树脂对苹果多酚的比吸附量提高了25%,比解吸量提高了23%。
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| 关 键 词： | 苹果多酚 大孔树脂 混浊 蛋白质 吸附解析 |
Study on the Formation and Control of the Haze in the Extraction and Concentration of Apple Polyphenols |
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| LI Jian-xin , WANG Yu-hong , ZHANG Xiao-yu. Study on the Formation and Control of the Haze in the Extraction and Concentration of Apple Polyphenols[J]. Food Research and Developent, 2012, 33(5): 76-78 |
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| Authors: | LI Jian-xin WANG Yu-hong ZHANG Xiao-yu |
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| Affiliation: | 1(1.College of Chemical Engineering and Food Technology,Zhongzhou University,Zhengzhou 450044,Henan,China; 2.Food Science Department,Henan Vocational College of Agriculture,Zhongmou 451450,Henan,China) |
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| Abstract: | The haze of apple polyphenols in the extraction and c oncentration was studied.Through analyzing the main components which influenced the haze in the apple polyphenols extraction and concentration,and removing the protein of the haze by centrifugation,the influence of macroporous resins on apple polyphenols after removing the protein was observed.Experimental results showed that the main components which influenced the haze were protein,polysaccharide,pectin and polyphenols.The absorption capacity of macroporous resins was increased 25 % and the desorption capacity was improved 23 % after low speed centrifugation removing the protein. |
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| Keywords: | apple polyphenols macroporous resins haze protein absorption and desorption |
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