|
|||||
|
|
| 加工条件对芹菜汁和黄酮类化合物稳定性的影响 | |
| 引用本文： | 王辰,李琳. 加工条件对芹菜汁和黄酮类化合物稳定性的影响[J]. 食品研究与开发, 2006, 27(5): 23-25 |
| 作者姓名： | 王辰 李琳 |
| 作者单位： | 1. 长江大学生命科学学院,湖北,荆州,434025 2. 华南理工大学食品与生物工程学院,广东,广州,510640 |
| 摘 要： | 采用微波浸提芹菜中的黄酮类物质,微波功率450W,料水比1：4,浸提时间2min时,黄酮提取液为60.3%.果胶酶和PVPP结合处理条件为：果胶酶用量0.10%,PVPP使用量0.15%,处理4 h,芹菜汁澄清效果好,澄清汁中黄酮类物质的保留率高.处理后的芹菜汁在低pH值和高温作用下其透光率和黄酮保留率变化不大,可在高温和低pH值下处理. |
| 关 键 词： | 芹菜汁 微波处理 澄清 黄酮 |
| 收稿时间： | 2006-02-26 |
| 修稿时间： | 2006-02-26 |
EFFECTS OF PROCESSING TECHNIQUE ON CELERY JUICE AND STABILITY OF FLAVONOIDS |
|
| WANG Chen,LI Lin. EFFECTS OF PROCESSING TECHNIQUE ON CELERY JUICE AND STABILITY OF FLAVONOIDS[J]. Food Research and Developent, 2006, 27(5): 23-25 | |
| Authors: | WANG Chen LI Lin |
| Affiliation: | 1.College of Life Science, Yangtze University, Jingzhou 434025,Hubei,China;2.College of Food and Biological Engineering, South China University of Technology, Guangzhou 510640,Guangdong, China |
| Abstract: | A microwave treatment method was adopted for leaching flavonoids from western celery. The results showed that when the conditions were: microwave power 450 W ;MTW ratio 1:4 and extraction time 2 min, the saving content of flavonoids in the celery juice was 62.0 %. The combination of pectinase dealing with PVPP was selected to clarity juice, it showed that the optimal claritying condition were : pectinase:0.10 %; PVPP:0.15 % and claritying time: 2.4 hours. Further, it's transimittancy and the content of flavonoids changed very little in high temperature and low pH. |
| Keywords: | celery juice microwave treatment clarify flavonoids |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |