ZTC-Ⅱ型天然澄清剂对罗汉果甜苷提取澄清工艺的研究.pdf

试验中国食品添加剂
China Food Additives
ZTC-Ⅱ型天然澄清剂对罗汉果甜苷
提取澄清工艺的研究
张泽生',罗丹,王田心,班悦,张瑞
(天津科技大学食品工程与生物技术学院,天津300457)
摘要:[日的」寻求一种天然澄清剂用于罗汉果甜苷提取液澄清的最佳工艺。[方法
加人ZIC-T型
天然澄清剂后罗汉果甜苷提取液的透光率、岁汉果甜苷V的保留率为评价指标,在单因素分析的基础上,应
用正交试验设计优化澄清条件,研究澄清剂的总添加量、提取液浓度、A与B组分的比例、加入澄清剂时的
温度和搅拌速度的影响。{结果」ZTC-Ⅱ型天然澄清剂对罗汉果甜苷提取液的最佳澄清条件为:罗汉果甜苷提
取液稀释为原浓度的0.67倍后,40℃保温,加入B组分(浓度为1%)2.33ml/100mL,A组分(浓度为1%)
0.67ml/10mL,保温30min,综合评分达到98.21%。[结论]ZIC-I型大然澄清剂可用于罗汉果甜苷提取液
的澄清工艺,效果良好。
关键词:ZTC-I型天然澄清剂罗汉果甜苷提取液;澄清工艺
中图分类号:TS202.3
文献标识码
文章编号:1006-2513(2018)03-0055-06
Study on ZTC-II clarifying agent on the extraction
and clarifying of Mogrosides extracts
ZHANG Ze-sheng, Luo-dan, WANG Tian-xin, BAN Yue. ZHANG Rui
Institute of Food Engineering and Biotechnology, Tianjin University of Science and Tecnology
Tianjin 300457)
Ahstract: [Objective] The purpose was to look a natural clarifying agent to optimize the process of clarifying of
ogrosides extracts. Mcthod the light transmit ance and mogrosides V remaining rate after adding ZTC-II natural
clarifying agent were used as indexes, based on the single factor analysis, the clarification condition were optimized
by orthogonal test design on the effects of total amount of clarifying agents, extracts concentration, ratio of A and B
content, reaction temperature, as well as mixing speed. Result] The best clarification condition were as follows
The water diluted to 0.67, 40C incubation, Component B was added at 2.33 ML/100 ml and component A was
added at 0.67 m/100 m, and then water bath at 40 for 30 min. The overall desirability was.21%. Conclusion
ZTC-II natural clarifier agents can be used to effectively remove the impurity of mogrosides extracts
Key words: ZTC II natural clarifiers the extracts of mogrosides the process of clarifying
收稿日期:2017-10-31
项目基金:国家重点研发计刘专项项目(“食品添加剂与配料録色制造关键技术研究与开发”,2016YFD0400803):天津科技大学大
学生实验室创新基金(1714A305)。
作者简介:罗丹(1993-),女、硕上研究生,主要从事天然活性成分的提取纯化研究。E-mil:Rodan4220163.com
通讯作者:张泽生(1956),男(汉),博士,教授,研究方向:天然产物活性成分。E-mal:乙hangzesheng@Oust.edu.cn
2018年第
万方数据