桃金娘果汁制备工艺优化及其品质评价

doi:10.16088/j.issn.1001-6600.2024092002

广西师范大学学报（自然科学版） ›› 2025, Vol. 43 ›› Issue (5): 246-258.doi: 10.16088/j.issn.1001-6600.2024092002

• 食品科学与工程 • 上一篇

桃金娘果汁制备工艺优化及其品质评价

赵广河^1,2,3*, 左盼², 陈静², 张弘², 黄星琳⁴

1.广西漓江流域景观资源保育与可持续利用重点实验室(广西师范大学), 广西桂林 541006;
2.广西师范大学生命科学学院, 广西桂林 541006;
3.广西师范大学应用生物学研究所,广西桂林 541006;
4.河池市食品药品认证审评中心,广西河池 547000

收稿日期:2024-09-20 修回日期:2024-11-18 出版日期:2025-09-05 发布日期:2025-08-05
通讯作者: 赵广河(1977—),男,河南南阳人,广西师范大学副教授,博士。E-mail:greatriver2007@163.com
基金资助:
广西自然科学基金(2022GXSFAA035523);广西漓江流域景观资源保育与可持续利用重点实验室主任基金(LRCSU21Z0318)

Optimization of Preparation Technology of Rhodomyrtus tomentosa Fruit Juice and Its Quality Evaluation

ZHAO Guanghe^1,2,3*, ZUO Pan², CHEN Jing², ZHANG Hong², HUANG Xinglin⁴

1. Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin (Guangxi Normal University), Guilin Guangxi 541006, China;
2. College of Life Sciences, Guangxi Normal University, Guilin Guangxi 541006, China;
3. Institute of Applied Biology, Guangxi Normal University, Guilin Guangxi 541006, China;
4. Hechi Center for Food and Drug Evaluation & Certification, Hechi Guangxi 547000, China

Received:2024-09-20 Revised:2024-11-18 Online:2025-09-05 Published:2025-08-05

摘要/Abstract

摘要： 为解决桃金娘果汁加工过程中存在的出汁率低及品质较差等问题,通过响应面法优化超声波辅助酶解制备桃金娘果汁的工艺条件,并对果汁品质进行评价。结果表明,超声波辅助酶解制备桃金娘果汁的最优工艺条件:果胶酶和纤维素酶的质量比为1∶3、酶用量0.45%、酶解温度50 ℃、酶解时间1.5 h、超声功率密度16 W/L。在此条件下桃金娘果实的出汁率为75.13%,透光率为74.20%。与不超声不加酶法、加酶不超声法、超声不加酶法制备的果汁相比较,采用超声辅助酶法制备的桃金娘果汁出汁率和透光率最高,可溶性固形物和营养物质最多,而加酶不超声法制备的果汁具有最强的抗氧化活性和最高的感官评分值。

关键词: 桃金娘, 果汁, 酶解, 超声波, 品质评价

Abstract: Aiming to solve the problems of low juice yield and poor quality in the processing of Rhodomyrtus tomentosa fruit juice, the process conditions of ultrasonic-assisted enzymatic hydrolysis were optimized by response surface method, and then the quality of R. tomentosa fruit juice was evaluated. The results showed that the optimal processing conditions for R. tomentosa fruit juice were as follows: pectinase∶cellulase 1∶3, enzyme dosage 0.45%, enzymolysis temperature 50 ℃, enzymolysistime 1.5 h, ultrasonic power density 16 W/L. Under these conditions, the juice yield of R. tomentosa fruit was 75.13%, and the light transmission rate was 74.20%. Among the fruit juices prepared by four methods, namely the treatment without ultrasound wave and enzymes, enzymolysis treatment alone, ultrasound wave treatment alone, ultrasonic-assisted enzymatic hydrolysis treatment, the fruit juice prepared by ultrasonic-assisted enzymatic hydrolysis treatment had the highest juice yield, light transmission, soluble solids and nutrients, while the fruit juice prepared by enzymolysis treatment alone had the strongest antioxidant activity and the highest sensory score.

Key words: Rhodomyrtus tomentosa, fruit juice, enzymolysis, ultrasound wave, quality evaluation

中图分类号: TS255.44

赵广河, 左盼, 陈静, 张弘, 黄星琳. 桃金娘果汁制备工艺优化及其品质评价[J]. 广西师范大学学报（自然科学版）, 2025, 43(5): 246-258.

ZHAO Guanghe, ZUO Pan, CHEN Jing, ZHANG Hong, HUANG Xinglin. Optimization of Preparation Technology of Rhodomyrtus tomentosa Fruit Juice and Its Quality Evaluation[J]. Journal of Guangxi Normal University(Natural Science Edition), 2025, 43(5): 246-258.

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桃金娘果汁制备工艺优化及其品质评价

Optimization of Preparation Technology of Rhodomyrtus tomentosa Fruit Juice and Its Quality Evaluation

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