酶法提高蓝莓果花色苷与总酚溶出率的工艺条件研究

比较了纤维素酶、果胶酶以及复合果汁酶对蓝莓果浆的酶解效果,确定果汁酶具有最佳的提高花色苷及总酚溶出率的能力。通过单因素试验及正交试验,确定最佳酶解条件为酶添加量0.2 g/L,酶解温度60℃,酶解时间60 min。经酶解后的蓝莓果清汁中花色苷质量浓度达到410 mg/L,花色苷的提取率达到14.1%,较未经酶处理蓝莓果清汁中花色苷的提取率提高了2.17倍;总酚质量分数达到175.1 mg/100 g,提取率达到21.8%,较未经酶处理蓝莓果清汁中总酚的提取率提高了1.95倍。

Enzyme Process to Improve the Dissolution Rates of Anthocyanins and Total Phenol in Blueberry

This study compares the effects of cellulase,pectinase and enzymes(Rapidase Smart) on mashed blueberry,and determines the complex enzyme(Rapidase Smart) is optimal in increasing anthocyanins and total phenolics dissolution rates. With single factor experiments and orthogonal test,the optimum hydrolysis conditions are determined as follows: the enzyme dosage 0.2 g/L,reaction temperature 60 ℃,hydrolysis time 60 min.After the enzymatic hydrolysis,in blueberry fruit juice anthocyanins content is 410 mg/L and anthocyanin extraction rate reaches to 14.1%,which is increased by 2.17 times compared with the extraction of anthocyanin in blueberry fruit juice without enzyme treatment.The total phenol content reaches to175.1 mg/100 g,and extraction rate is 21.8%,which is increased by 1.95 times compared with the total phenol extraction rate in blueberry fruit juice without enzyme treatment.