摘要
研究了壳聚糖对苹果汁的澄清作用,测定了苹果汁经壳聚糖澄清后其主要成分含量变化,并用高效液相层析对重要的酚类化合物进行了分离检测。结果表明:壳聚糖是一种有效的果汁澄清剂,能提高果汁的透光率,且不影响果汁中的营养成分和风味;经壳聚糖澄清后的苹果汁具有很好的贮藏稳定性,该方法优于目前工业上采用的果胶酶结合助凝剂的处理方法。
The effects of chitosan treatment on the charification of apple juice was invest-gated. The content of most compounds of eider was determined and the important phenoli compounds were evaluated by High Pertformanee Liquid Chromatography (HPLC)before and after chitosan treatment. It is showed that ehitosan was effective in reducing turbidity and increasing clarity of cider and would not affect nutritional ingredients and flovor of cider, the storage stability of eider charified by chitoan treatment was better than that treated by pectic enzyme and filter-aid.
