摘要
以铁皮石斛鲜条压榨汁为试验对象,研究不同加工方法对鲜汁中总生物碱溶出量的影响。结果表明:冷冻预处理及超声波辅助浸提对石斛汁中总生物碱溶出量影响较大。石斛鲜条宜切段冷冻处理后加入30倍40℃酸水(pH 4.0)压榨制汁,且辅以400 W超声波处理10 min,此时石斛汁中总生物碱溶出量达到10.24μg/g,较常规榨汁(5.26μg/g)提高94.68%。石斛汁经巴氏杀菌处理(80℃,30 min)后,其总生物碱溶出量降低8.00%,但保存期可延长至6周~7周;冷藏7周的石斛汁中总生物碱溶出量仍高于常规榨汁52.47%。该研究促进了石斛资源合理利用,并为石斛汁保健饮品开发提供技术支持。
Using fresh Dendrobium officinale pressed juice as the object,the effect of different processing methods on the total alkaloid dissolution was studied. The results showed that freezing pretreatment and ultrasonic-assisted extraction had great influence on the total alkaloid dissolution. The cut fresh Dendrobium officinale was frozen and squeezed in the presence of 30 times acid water(pH 4.0,40 ℃),then the above juice was treated with 400 W ultrasonication for 10 min.Therefore,the final juice had 10.24 g/g total alkaloid dissolution,which was 94.68 % higher than that of the conventional juice(5.26 μg/g). After the pasteurization(80 ℃,30 min)was exerted on the above ultrasonic-assisted juice,the total alkaloid dissolution decreased8.00 %,but its cold storage period could be prolonged to 6 weeks-7 weeks. Also,the total alkaloid dissolution was still 52.47 % higher than that of conventional juice even if refrigerated for 7 weeks. These studies promoted the rational utilization of Dendrobium officinale resources and provided technical support for the development of Dendrobium officinale health juice.
引文
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