脱糖方式对山楂中特征成分含量的影响

为制备一款更适合糖尿病患者食用的低糖或无糖型山楂制品,研究葡萄糖氧化酶法、树脂吸附法、乙醇沉淀法和发酵法脱糖效果差异。比较4种方法脱糖后山楂原液中还原糖和总糖的脱除率,以及山楂中绿原酸、花青素、原花青素、表儿茶素、槲皮素等特征成分的保留率。结果显示, 4种脱糖方式对总糖和还原糖的脱除效果影响显著。其中,发酵法的还原糖和总糖脱糖率最高,分别为86.66%和96.82%;对比5种特征性成分的保留率,发现发酵法对绿原酸保留率最高,达135.98%,其次是原花青素和表儿茶素,保留率分别达到105.42%和103.20%, 5种特征性成分总保留率达103.95%。因此,发酵法由于其良好的脱糖效果而适合用于水果制品的工业脱糖。

Effect of De-sugar Method on the Content of Characteristic Components in Hawthorn

To get a kind of low-sugar or sugar-free hawthorn product that suitable for diabetics, four de-sugar methods were compared, including glucose oxidase method, resin adsorption, ethanol precipitation and fermentation. The deglycation rate of reducing sugar and total sugar, as well as the retention rate of characteristic components, like chlorogenic acid, anthocyanin, proanthocyanidins, epicatechin and quercetin in hawthorn stock solution, were compared by the four methods. The experimental results showed that the four methods of de-sugaring had significant effect on the removal of total sugar and reducing sugar. Fermentation has the highest deglycation rate among the four methods, whose reducing sugar and total sugar was 86.66% and 96.82% respectively. When it come to the retention rates of five characteristic components, it could be found that the fermentation has the highest retention rate of chlorogenic acid, which was 135.98%, followed by proanthocyanidin and epicatechin, whose retention rate was 105.42% and 103.20% respectively. The total retention rate of the five characteristic components in fermentation reached to 103.95%. Therefore, the fermentation process was suitable for industrial de-sugar of fruit products due to its good de-sugaring effect.