食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 333 - 341

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039561

研究报告

不同浓缩方式对余甘子汁品质的影响

  • 郑自奋 ,
  • 陈晓维 ,
  • 邹波 ,
  • 余元善 ,
  • 肖更生 ,
  • 马路凯
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  • 1(广东省农业科学院蚕业与农产品加工研究所, 农业农村部功能食品重点实验室, 广东省农产品加工重点实验室, 广东 广州, 510610)
    2(仲恺农业工程学院 轻工食品学院, 农业农村部岭南特色食品绿色加工与智能制造重点实验室, 广东 广州, 510000)
第一作者:硕士研究生(余元善研究员为通信作者,E-mail:499072725@qq.com)

收稿日期: 2024-04-15

  修回日期: 2024-09-02

  网络出版日期: 2025-06-19

基金资助

国家重点研发计划项目(2022YFD2100802);广州市重点研发计划项目(202206010123)

收起

Effect of different concentration methods on the quality of Phyllanthus emblica L.juice

  • ZHENG Zifen ,
  • CHEN Xiaowei ,
  • ZOU Bo ,
  • YU Yuanshan ,
  • XIAO Gengsheng ,
  • MA Lukai
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  • 1(Institute of Sericulture and Agricultural Products Processing, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Lingnan Key Laboratory of Green Processing and Intelligent Manufacturing of Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510000, China)

Received date: 2024-04-15

  Revised date: 2024-09-02

  Online published: 2025-06-19

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摘要

该研究以“丙甜”余甘子果实为原料,分析了膜浓缩、冻融浓缩、真空浓缩对余甘子汁的理化特性、抗氧化活性及稳定性的影响,并研究其挥发性成分。结果表明,膜浓缩、冻融浓缩、真空浓缩3种浓缩方式的浓缩倍数分别为3.67倍、5.02倍和8.61倍。膜浓缩复原汁、冻融浓缩复原汁、真空浓缩复原汁中维生素C含量分别是原汁的86.21%、94.88%、71.69%,总酚含量分别是原汁的70.64%、91.51%、49.61%。冻融浓缩复原汁对DPPH自由基和ABTS阳离子自由基的清除能力明显强于真空浓缩复原汁和膜浓缩复原汁。冻融浓缩复原汁电位绝对值最大,粒径、多分散指数最小,果汁体系最稳定。原汁与3种浓缩复原汁挥发性成分的种类分别为32、22、29种和19种,主要以酯类、醛类和醇类为主。综上所述,冻融浓缩相比膜浓缩和真空浓缩可以更好地保留余甘子汁原有的品质。

关键词： 余甘子汁; 浓缩; 理化特性; 抗氧化活性; 挥发性成分

本文引用格式

郑自奋 , 陈晓维 , 邹波 , 余元善 , 肖更生 , 马路凯 . 不同浓缩方式对余甘子汁品质的影响[J]. 食品与发酵工业, 2025 , 51(11) : 333 -341 . DOI: 10.13995/j.cnki.11-1802/ts.039561

Abstract

In this study, “Bingtian” Phyllanthus emblica L.was used as raw material,the effects of membrane concentration, freeze-thaw concentration and vacuum concentration on physicochemical properties, antioxidant activity, and stability of P.emblica juice were analyzed.The results showed that the thickening times of membrane concentration, freeze-thaw concentration and vacuum concentration were 3.67 times, 5.19 times, and 8.61 times, respectively.The content of vitamin C in membrane concentrated recovery juice, freeze-thaw concentrated recovery juice and vacuum concentrated recovery juice were 86.21%, 94.88%, and 71.69% of the original juice, and the content of total phenol was 70.64%, 91.51%, and 49.61% of the original juice, respectively.The scavenging ability of freeze-thaw concentrated recovery juice on DPPH and ABTS free radicals was obviously stronger than that of vacuum concentrated recovery juice and membrane concentrated recovery juice.The absolute potential of freeze-thaw concentrated recovery juice was the largest, the particle size and polydispersity index were the smallest, and the juice system was the most stable.There were 32 kinds, 22 kinds, 29 kinds and 19 kinds of volatile components in raw juice and three kinds of concentrated restorative juice, mainly esters, aldehydes, and alcohols.

Key words： Phyllanthus emblica L.juice; concentrate; physicochemical properties; antioxidant activity; volatile component

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