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投稿时间：2021-02-26
投稿时间：2021-02-26
中文摘要: 枸杞汁营养丰富，浓缩后的果汁既便于贮藏又利于降低运输成本。该文分析真空旋转浓缩法和电磁加热浓缩法对枸杞汁品质的影响。结果表明，真空浓缩法的加热温度为55℃，热浓缩法的电磁炉功率为800 W，确定可溶性固形物50°Brix时为浓缩终点，此时热浓缩法浓缩效率显著高于真空浓缩法。相比真空浓缩法，热浓缩法对总酚、黄酮的含量和抗氧化能力影响较小。枸杞汁在浓缩过程中颜色的变化主要与美拉德反应程度、类胡萝卜素的保留效果与多酚化合物间的化学反应密切相关。
Abstract:Lycium barbarum L.juice is rich in nutrients，and the concentrated juice is not only convenient for storage，but also helpful to reduce the transportation cost.The effects of vacuum rotary concentration and electromagnetic heating concentration on the quality of Lycium barbarum juice L.were analyzed in this paper.Results indicated that the heating temperature of the vacuum concentration method was 55 ℃，the power of the induction cooker of the thermal concentration method was 800 W，and the determined soluble solids of 50 °Brix was the concentration end point.The concentration efficiency of the thermal concentration method was significantly higher than that of the vacuum concentration method under the aforementioned conditions.The color change of Lycium barbarum L.juice during concentration is closely related to the degree of Maillard reaction，the retention effect of carotenoids and the chemical reaction between polyphenols.
keywords: Lycium barbarum L. concentrated juice vacuum rotary concentration electromagnetic heating concentration quality nutrient content
文章编号：202124008 中图分类号： 文献标志码：
基金项目:国家重点研发计划（SQ2019YFD100044）；辽宁省科技厅自然科学基金项目（2019-ZD-0805）；国家级大学生创业实训项目（202010160006X）
| 作者 | 单位 |
| 徐红雨，鞠葛金悦，肖更生，徐玉娟，余元善，林羡，彭健，王晶晶，温靖 | 锦州医科大学食品科学与工程学院，辽宁 锦州 121001；广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室，广东省农产品加工重点实验室，广东 广州 510610 |
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