不同添加剂对刺梨果汁品质稳定性的影响

以刺梨果汁为原料，探讨4种添加剂壳聚糖、羧甲基壳聚糖、聚乙烯吡咯烷酮(PVPP)和明胶对刺梨果汁中单宁、VC、黄酮含量和超氧化物歧化酶(SOD)活性的影响，并探讨添加剂对刺梨果汁VC、黄酮、SOD热稳定性的影响。结果表明：壳聚糖具有良好的脱单宁效果，0.4g/100mL壳聚糖溶液对单宁脱除率达到66.40%，0.4g/100mL羧甲基壳聚糖溶液对单宁脱除率达到52.40%，0.5g/100mL PVPP溶液对单宁脱除率达到61.30%，0.8g/100mL明胶溶液对单宁脱除率达到54.40%；且壳聚糖能提高VC和黄酮的保存率， 0.7g/100mL壳聚糖溶液的VC和黄酮保存率分别为96.86%、97.55%；对SOD活性无显著性影响(P＞0.05)。在各添加剂的最优添加量下，在45℃处理6h组VC、黄酮保存率和SOD活性均高于45℃处理50h和100℃处理30min组，其中，45℃处理6h组羧甲基壳聚糖处理组VC保存效果较好，为72.88%(P＜0.05)；壳聚糖组黄酮保存率96.44%(P＜0.05)，壳聚糖和羧甲基壳聚糖处理组SOD活力保存率分别为78.26%和78.95% (P＜0.05)。

Effects of Different Additives on the Quality Stability of Rosa roxburghii Tratt.Juice

This study was performed to investigate the effect of different additives such as chitosan,carboxymethyl chitosan,polyethylene pyrrole(PVPP) and gelatin on the contents of tannins,VC and flavonoids and SOD activity in Rosa roxburghii Tratt.(Cili pear) juice.Besides,the effect on the thermal stability of VC and flavonoids and SOD activity in the juice was also examined.The results indicated that chitosan had an excellent tannin removal effect with a removal rate of 66.40% when added to Cili pear juice at a c...