苹果浓缩汁加工中多酚物质的动态变化分析

对苹果浓缩汁中多酚物质随加工链和加工季节的动态变化进行了研究.结果表明,在果汁加工工序中,压榨、酶解、超滤、吸附工序对果汁中多酚物质含量影响显著,是控制果汁中多酚的关键工序,其中吸附工序去除多酚的贡献最大,该工序对多酚的最大去除率为94.54%：压榨可极显著增加果汁中总酚含量,而前巴氏杀菌、浓缩、后巴氏杀菌工序对果汁中多酚物质含量无显著影响.苹果浓缩汁中多酚物质含量随加工季节变化明显,8月下旬到9月下旬急剧减少,10月份以后基本上保持稳定.

Dynamic Change Analysis of Polyphenols in Apple Juice Concentrate Processing

Dynamic analyses of the polyphenols content in apple juice concentrate processing and in production season were investigated. The results showed that pressure treatment, enzyme treatment, ultra-filtraiton treatment, and adsorption treatment had significant effect on controlling the polyphenols content in apple concentrate-processing and they were critical to the processing for reducing the polyphenols content in apple juice. Adsorption treatment was the most important treatment for reducing polyphenols in juice and the highest elimination rate of polyphenols can reach 94.54 %. Pressure treatment can significantly increased the polyphenols content, whereas the other processing had no significant effect on it. The polyphenols content in apple juice dynamic changed during the production season. In detail, it tended to decrease greatly from the last ten-day of August to the last ten-day of September and it tended to be stable after. October.