摘要
从银杏叶中提取黄酮类化合物，利用β环状糊精对以粗黄酮和火棘果汁为原料配制的银杏叶果汁饮料进行包结脱苦试验。结果发现：①β环状糊精对银杏叶中的黄酮物质具有明显的包结脱苦作用；②分别对粗黄酮水溶液和粗黄酮火棘果汁进行脱苦，前者效果更佳；③在温度为５０～６０℃，作用时间６ｈ以上的条件下利于包结作用进行；④饮料加工中，酸度（柠檬酸）５ｇ／Ｌ（质量浓度）、杀菌时间为４０ｍｉｎ的条件对脱苦效果无明显不良影响。
Flavonoids were extracted from Ginkgo biloba L.. This paper discussed the inclusion reaction with cyclodextrin in Ginkgo biloba L. and fruit compound juice made from crude flavonoids and Pyracantha fruit. The results showed: The cyclodextrion has obvious effect to eliminate bitter taste of flavonoids. The effect of eliminating bitter taste of crude flavonoids in water is superior to which in Pyracantha fruit juice. It is good for inclusion reaction at temperature of 5060 for more than 6 hours.Citric acid content of 5 g/L and sterilization time of 40 minutes during the juice processing have no clear affection on the production's taste.
出处
《山地农业生物学报》
1999年第3期171-174,178,共5页
Journal of Mountain Agriculture and Biology
关键词
银杏叶
包结作用
脱苦
果汁饮料
Β-CD
Ginkgo biloba L. flavonoid compounds TBZcyclodextrin inclusion reactioneliminating bitter taste
