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当前位置: 首页 > 文章 > 三种澄清剂对枸杞酒澄清效果及其对枸杞多糖含量影响的研究 食品科学 2005,26 (2) 151-155
Position: Home > Articles > Study on the Clarification Effects of Three Clarification Agents and the Influence to The Lycium Barbarum Polysaccharide FOOD SCIENCE 2005,26 (2) 151-155

三种澄清剂对枸杞酒澄清效果及其对枸杞多糖含量影响的研究

作  者：
刘锐萍;籍保平;李博
单  位：
中国农业大学食品科学与营养工程学院
关键词：
枸杞酒;澄清;枸杞多糖;皂土;壳聚糖;ZTC1+1澄清剂
摘  要：
本文对皂土、壳聚糖、ZTC1+1澄清剂对枸杞酒澄清效果及其对枸杞多糖等各种成分含量的影响进行研究,结果表明皂土的澄清效果最好,透光率能达到95%以上,枸杞多糖的损失率在25.7%以下,蛋白质和总酚去除率可分别达到86.1%和44.6%。壳聚糖和ZTC1+1澄清剂的澄清速度快,壳聚糖澄清枸杞酒最大透光率为90.5%,多糖、蛋白质和总酚的最大去除率分别为15.1%、11.6%、8.8%。ZTC1+1澄清剂澄清后枸杞酒的最大透光率为91.45%,总多糖、蛋白、总酚的最大损失率分别为:30.3%、9.5%、16%。
译  名：
Study on the Clarification Effects of Three Clarification Agents and the Influence to The Lycium Barbarum Polysaccharide
作  者：
LIU Rui-ping,JI Bao-ping*,LI Bo (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
关键词：
lycium barbarum wine;clarify;lycium barbarum polysaccharicle;bentonite;chitoson;ZTCl+1 agents
摘  要：
Bentonite, Chitosan and ZTC1+1 were used to clarify the lycium barbarum wine in this article. The influence to the lycium barbarum polysaccharide and other ingredients were studied. The results showed that among the three agents bentonite was the best, and its transparence was more than 95%, its lost of lycium barbarum polysaccharide was less than 25.7%, and the contents of protein and polyphenol dropped 86.1% and 44.6%. The clarifying speed of Chitosan and ZTC1+1 was higher. The most transparence of chitosan only was 90.5%, the polysaccharide, protein and polyphenol dropped 15.1%, 11.6 %and 8.8%. The most transparence of ZTC1+1 was 91.45%. The polysaccharide, protein and polyphenol dropped not more than 30.3, 9.5% and 16%.

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