超滤技术对苹果汁加工中主要芳香成分影响的研究

Effect of Ultrafiltration on Aroma Concentration of Apple Juice

摘要: 选用青香蕉苹果和国光苹果为原料,研究了超滤对苹果汁主要芳香成分的影响。苹果汁用国产平板膜超滤机澄清,用顶空动态采样法收集芳香物,用气相色谱法分析芳香成分。通过比较超滤前后青香蕉和国光苹果汁芳香成分的变化,截留分子量为10000daltons的聚砜膜PS—10对苹果汁芳香成分保留有良好效果,优于PS—30,PS—60和PS—80;聚砜膜对醇类芳香成分保留优于酯类芳香成分,并对其截留机理作了初步探讨,认为吸附起主要作用。芳香物回收实验表明,12000Pa,50℃为苹果汁芳香成分回收的适宜条件。

Abstract: Apple juice (Rails and White Winter Pearmain) was clarified by plate polysulfone membrane UF, aroma concentration was determined by Gas Chromatography (GC) in a Head Space method. Compared with PS-30, PS-60 and PS-80, PS-10 (polysulfone membrane, Molecular Weight Cut-Off 10,000 daltons) was better in aroma retention, while retention of alcohols was higher than esters. Possible mechanism of adbsorption was the suggested. The experiment of aroma recovery of apple juice (Rails) showed that 12000Pa, 50℃ was the optimum condition.