| 摘要: |
| 【目的】探究正渗透浓缩技术对苹果浊汁营养品质和香气成分的影响，为非热浓缩苹果浊汁的生产奠定基础。【方法】以原苹果浊汁（RAJ）为原料，采用正渗透（FO）和真空蒸发（VE）2种浓缩方法，分别测定浓缩前后苹果浊汁色泽、云度稳定性、总糖、总酸、可溶性蛋白、总酚和总黄酮含量及抗氧化能力的变化，并通过电子鼻对苹果浊汁的香气成分进行测定，分析不同浓缩方法对苹果浊汁品质指标的影响。【结果】正渗透浓缩苹果浊汁（FOAJ）的可溶性固形物含量可达到国家标准要求，浓缩果汁云度稳定性从21.9%提升至75.4%。与VE相比，FO能保留苹果浊汁原有色泽，浓缩果汁无明显褐变，苹果浊汁的主要营养成分和香气成分无明显损失,可溶性蛋白含量为（0.30±0.02） g/L，总酚和总黄酮保留率分别为98.4%和97.6%。与原苹果浊汁（RAJ）相比，真空蒸发浓缩苹果浊汁（VEAJ）的总酚和总黄酮含量显著降低，DPPH自由基和ABTS自由基清除率分别下降4.2%和5.6%，香气组分响应值亦明显降低。【结论】FO可以较大程度地保留苹果浊汁中的生物活性成分和香气物质，在浓缩苹果浊汁生产中极具应用潜力。 |
| 关键词: 苹果浊汁 正渗透 浓缩方法 果汁品质 香气成分 |
| DOI： |
| 分类号: |
| 基金项目:国家重点研发计划“政府间国际科技创新合作”重点专项“新型集成膜技术与食品-水-能源系统可持续发展研究”（2017YFE0181100） |
|
| Effect of forward osmosis concentration method on cloudy apple juice |
|
ZHAO Shuzhen,LI Sihang,PEI Jianfei,et al
|
| Abstract: |
| 【Objective】The effects of forward osmosis concentration on nutritional quality and aroma components of cloudy apple juice were investigated to provide foundation for producing cloudy apple juice using non-thermal concentration method.【Method】Forward osmosis（FO） and vacuum evaporation（VE） methods were employed to concentrate cloudy apple juice.The color,cloud stability,contents of total sugar,total acid,the soluble protein,total phenol and total flavonoids,and antioxidant capacity of cloudy apple juice before and after concentration were determined.Aroma components were determined by the electronic nose.The effects of different concentration methods on quality of apple cloudy juice were also analyzed.【Result】The total soluble solids of FO concentrated cloudy apple juice （FOAJ） reached the national standard,and the cloud stability of concentrated apple juice increased from 21.9% to 75.4%.Compared to VE,FO preserved the original color of cloudy apple juice,and concentrated juice showed no browning.The FO concentration caused no significant loss of main nutrients and aroma components in cloudy apple juice.The soluble protein content was （0.30±0.02） g/L,and the retention rates of total phenols and total flavonoids were 98.4% and 97.6%,respectively.The contents of total phenols and total flavonoids of VE concentrated apple juice (VEAJ) decreased significantly,and the clearance rates of DPPH· and ABTS· decreased by 4.2% and 5.6%, separately.VE also significantly reduced the response value of aroma components in juice.【Conclusion】FO could retain bioactive components and aroma components of cloudy apple juice in large degree,and has great application potential in the production of concentrated cloudy apple juice. |
| Key words: cloudy apple juice forward osmosis concentration method juice quality aroma components |
