摘要
本实验研究玫瑰茄提取液的澄清方法。比较了果胶酶、皂土、明胶和壳聚糖对玫瑰茄提取液的澄清效果,确定了玫瑰茄提取液的澄清方式为:壳聚糖添加量0.125g/L和明胶添加量0.75g/L,常温澄清3h,然后通过6000r/min的碟式离心机高速离心,再经过硅藻土过滤机过滤,最后经过Φ0.45μm中空纤维微滤装置过滤。此条件下可得到λ660为82.7%、混浊度为0.03NTU的玫瑰茄提取液。
Clarification of roselle exrtract and the different clarification effects of pectinase, bentonite, glutin and chitosan were studied. Recommendatory clarification means is： first clarifying reaction at the condition of 0.125 g/L chitosan and 0.75 g/L glutin, normal temperature and time 3 h, then treatment at rotate speed 6000 r/min by disk centrifugal separator, and then kieselguhr filtration, and finally micro-filtration by hollow fiber microfiltration device （Φ0.451am）. In this way, clarifying roseUe extract of transmittance 82.7% at 660 nm and 0.03 NTU（nephelometric turbidity units）can be gotten.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期184-187,共4页
Food Science
基金
广东省农业攻关项目(2004B20401015)
