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离心脱糖对红肉火龙果粉总糖含量及吸湿特性的影响
植嘉慧，黄志浩，赵子涵，刘袆帆，谢曦，王锋，马路凯 *，肖更生，刘东杰 *
(农业农村部岭南特色食品绿色加工与智能制造重点实验室，广东省岭南特色食品科学与技术重点实验室，仲恺农业工程学院 轻工食品学院，广东 广州 510225)
Influence of Centrifugal Desugaring on Total Sugar Content and Hygroscopic Properties of Red Pitaya Powder
ZHI Jiahui，HUANG Zhihao，ZHAO Zihan，LIU Huifan，XIE Xi，WANG Feng，MA Lukai *，XIAO Gengsheng，LIU Dongjie *
(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food，Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology，College of Food Science and Technology，Zhongkai University of Agriculture and Engineering，Guangzhou 510225，Guangdong，China)
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投稿时间：2025-11-19
中文摘要: 为研究离心处理对红肉火龙果粉总糖含量及吸湿性质的影响，采用低温离心法（8 000～12 000 r/min，时间10～20 min）处理火龙果浆，解析离心强度对粉体特性的影响规律。结果表明，当离心处理条件为12 000 r/min、时间10 min时，总糖含量从初始35.69 mg/g显著降至24.01 mg/g（p<0.05），糖分脱除率达32.71%，粉体吸湿特性同步改善，吸湿率降低至13.74%，可以降低红肉火龙果粉在储存和运输过程中的结块风险，其机制与游离糖减少导致的玻璃化转变温度升高（Tg从-23.7 ℃升至-18.6 ℃）密切相关；甜菜红素保留率维持在64.15%，维生素C损失率控制在47.46%，同时DPPH自由基清除率提升至91.26%。因此，12 000 r/min、时间10 min 为最佳离心处理条件，在保证营养品质（甜菜红素保留率>60%）前提下，可实现糖分分离。
Abstract:To investigate the effect of centrifugal treatment on the total sugar content and hygroscopic properties of red pitaya powder，low-temperature centrifugation （8 000-12 000 r/min，time：10-20 min） was employed to treat pitaya pulp，and the influence of centrifugal intensity on the powder properties was systematically analyzed.The results indicated that when the centrifugal condition was 12 000 r/min for 10 min，the total sugar content significantly decreased from the initial 35.69 mg/g to 24.01 mg/g （p<0.05），and the sugar removal rate reached 32.71%.Simultaneously，the hygroscopic properties of the powder were improved，with the hygroscopic rate reduced to 13.74%，reducing the risk of caking during storage and transportation.The mechanism was closely related to the increase in glass transition temperature （Tg rose from -23.7 ℃ to -18.6 ℃） caused by the reduction of free sugars.The betacyanin retention rate was maintained at 64.15%；the vitamin C loss rate was controlled at 47.46%，and the DPPH free radical scavenging rate was increased to 91.26%.Therefore，12 000 r/min for 10 min was identified as the optimal centrifugal condition，which could achieve sugar separation while ensuring nutritional quality （betacyanin retention rate>60%）.
文章编号：202610009 中图分类号： 文献标志码：
基金项目:广州市科技计划项目（2023B03J0821）
| 作者 | 单位 |
| 植嘉慧 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 黄志浩 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 赵子涵 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 刘袆帆 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 谢曦 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 王锋 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 马路凯 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 肖更生 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 刘东杰 | 农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| Author Name | Affiliation |
| ZHI Jiahui | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| HUANG Zhihao | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| ZHAO Zihan | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| LIU Huifan | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| XIE Xi | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| WANG Feng | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| MA Lukai | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| XIAO Gengsheng | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| LIU Dongjie | Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture；Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
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