加工对山楂浓缩汁中黄酮和VC含量的影响

摘要

研究山楂浓缩汁制作过程主要操作工艺对其中黄酮和VC含量的影响。研究了酶解、精滤、浓缩和杀菌等生产工艺对黄酮和VC含量的影响，最大程度降低主要功能成分黄酮和VC在加工过程中的损失，优化并确定合理的生产工艺。结果表明，酶解后黄酮含量降低了12%，VC含量降低了88%，离心处理后黄酮和VC含量分别为超滤法处理的1.72和2.38倍，单效浓缩果汁黄酮及VC含量都比三效浓缩稍高，有较好的山楂香味，但颜色发暗，杀菌对黄酮及VC含量影响较小。因此选用离心作为精滤的处理方法，可以根据需求选择单效或三效浓缩方法。本研究结果具有一定的实际应用价值。%In this work, we investigated the effects of main operation process, such as hydrolysis, fine filtration, concentration and sterilization, on flavonoid and Vitamin C(VC) contents during production of Hawthorn juice concentrate. The purpose of this study is to minimize the loss of flavonoids and VC, which are the main functional components of Hawthorn juice, and to optimize a reasonable production process. The results showed that after hydrolysis the flavonoid content is decreased by 12%and VC content decreased by 88%. The flavonoid and VC content of samples treated by centrifugation were 1.72 and 2.38 times of the samples treated by ultrafiltration. Samples treated with single-effect concentration had slightly higher content of flavonoids and VC than samples treated with three-effect concentration. The former has a good hawthorn scent, but the color is darker. Sterilization had little effect on the content of flavonoids and VC. Therefore in the practical production, centrifuge can be chosen as the fine-filter processing method and single-or three-effect concentration method can be selected according to the demands.