库尔勒香梨果糖脱酸条件的研究

天然产物研究与开发 ›› 2014, Vol. 26 ›› Issue (9): 1446-1449.

库尔勒香梨果糖脱酸条件的研究

施晓艳1*，赵长兰2，李应彪2，谢晓霞1

1 新疆冠农果茸集团股份有限公司，库尔勒841000；2 石河子大学食品学院，石河子 832003

出版日期:2014-09-30 发布日期:2014-11-02

Study on Deacidification of Korla Fragrant Pear

SHI Xiao-yan1*, ZHAO Chang-lan2, LI Ying-biao2, XIE Xiao-xia1

1 Xinjiang Guannong Fruit & Anter Co.,Ltd.Korla, 841000, China; 2 Food College of Shihezi University Shihezi 832003, China

Online:2014-09-30 Published:2014-11-02

摘要/Abstract

摘要： 为使香梨果糖进一步纯化，本实验利用离子交换法分离香梨汁中的果酸，筛选最佳脱酸树脂及脱酸条件。通过离子交换树脂筛选、动态吸附试验得出最佳脱酸树脂，通过正交实验得出最佳脱酸条件，主要研究结果如下：通过树脂脱酸实验得出，最佳脱酸树脂为LX-200；最佳脱酸条件为香梨汁浓度为11 Brix，流速3.8 mL/min，温度为35 ℃。香梨果糖经过脱酸后，得到无色无酸的高果糖产品。

关键词: 香梨, 果糖, 脱酸

Abstract: In this study, ion exchange chromatography was used to separate fructose from fragrant pear. The deacidification resin and deacidification conditions were optimized. The optimal deacidification resin was obtained through ion exchange resin screening,dynamic adsorption experiments.The deacidification conditions were optimized through orthogonal experiment.The experimental results showed that the optimal ion exchange resin was LX-200;The optimized deacidification conditions for the extraction of fructose from fragrant pear juice were:11 brix as the density of fragrant pear juice,3.8 mL/min as the flow rate,35 ℃ as the extraction temperature.No-acid fructose products were obtained using the optimized deacidification conditions.

Key words: fragrant pear, fructose, deacidification

中图分类号:

TS255.36

施晓艳1*，赵长兰2，李应彪2，谢晓霞1. 库尔勒香梨果糖脱酸条件的研究[J]. 天然产物研究与开发, 2014, 26(9): 1446-1449.

SHI Xiao-yan1*, ZHAO Chang-lan2, LI Ying-biao2, XIE Xiao-xia1. Study on Deacidification of Korla Fragrant Pear[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2014, 26(9): 1446-1449.

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