摘要
杏浆营养价值高,但杏浆销售利润很低,制约了其被广泛应用。为了提高杏浆的附加值,以新疆杏浆作为原料,采用离子交换树脂对杏浆中天然果酸的吸附性能进行研究,以期分离得到具有广泛应用价值的天然果酸,达到提高杏浆附加值的目的。结果表明:SQD56可以作为提取分离果酸的最佳树脂材料。SQD56树脂吸附果酸的最佳条件为上样液质量浓度16g/L、温度20℃、流速3BV/h;在该条件下,其比吸附量为(135.81±1.33)mg/g。果酸解吸最佳条件为氨水体积分数4%、温度40℃、流速3BV/h,洗脱体积6BV;在该条件下,果酸的洗脱回收率达(76.52±1.88)%。所提取的果酸主要是L-型果酸,如苹果酸、乳酸和柠檬酸,相对含量分别为62.12%、22.05%、14.21%。
Apricot sauce has excellent nutritional value. However, the sale profit of apricot sauce is very low and its market demand is unstable so that the export has to suffer restriction. To solve the problem of production and market, the adsorption properties of alpha hydroxy acids （AHAs） from apricot sauce was investigated in the present study. The results showed that ion exchange resin SQD56 was selected as the optimal resin among seven resins. The adsorption quantity reached as high as up to （135.81±1.33） mg/g of SQD56 under the conditions of 16 g/L, 20 ℃ and 3 BV/h for sample solution concentration, temperature and flow rate, respectively. Meanwhile, the optimal elution conditions were found to be 4%, 40 ℃, 3 BV/h and 6 BV for ammonia concentration, temperature, flow rate and elution volume, respectively, resulting in a recovery of AHAs of （76.52 ± 1.8）%. Most of the obtained AHAs belonged to the L-type class with malic acid, lactic acid and citric acid accounting for 62.12%, 22.05% and 14.21% of the total amount, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第8期118-123,共6页
Food Science
关键词
杏浆
离子交换树脂
果酸
apricot sauce
ion exchange resin
alpha hydroxy acid
