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| 1 | 不同樱桃品种制汁及抗氧化性能比较研究显示文摘【目的】探明不同品种酸樱桃和甜樱桃的加工特性及抗氧化能力水平。【方法】以10个樱桃品种果实为试材,对其制汁特性、基本品质和自由基清除能力进行分析研究。【结果】不同樱桃品种间果实的出汁率、可溶性固形物含量、总酸、糖酸比差异较大,其中‘CAB’出汁率最高(78.99%),‘草原樱桃’最低(65.12%);‘红灯’可溶性固形物含量最高(20.6%),‘巨红’最低(14.2%)。樱桃的总酚、花色苷和抗坏血酸含量差异也较大,‘CAB’总酚含量最高(1 275.67mg·kg-1),‘巨红’最低(245.43 mg·kg-1);‘‘红灯’’花色苷含量最高(229.73 mg·kg-1),‘巨红’最低(2.77 mg·kg-1);‘彩虹’抗坏血酸含量最高(198.01 mg·kg-1),‘雷尼’最低(71.68 mg·kg-1)。从抗氧化能力上看,‘CAB’的DPPH EC50值和ABTS EC50值分别为6.54 g·L-1、16.92 g·L-1,均低于其他品种,‘CAB’的FRAP值为15.97 mmol·kg-1,高于其他品种。【结论】‘CAB’是最适宜于果汁加工的优良品种,抗氧化能力也最高;‘红灯’可作为鲜食加工两用品种;其他品种不适宜作为制汁型加工品种。 | 张圆圆 王宝刚 李文生 冯晓元 纪淑娟 张开春 侯玉茹 | 2014 | 果树学报2014，31，S1： | 5 |
| 2 | 磁性纳米粒子负载木瓜蛋白酶的制备、表征及用于果汁澄清(英文)显示文摘The preparation,characterization,and application of silica-coated magnetic nanoparticles for papain immobilization is reported.Papain was covalently attached onto the(3-chloropropyl) trimethoxysilane-modified silica-coated magnetic nanoparticles. The enzyme-immobilized nanoparticles were characterized by Fourier transform infrared spectroscopy,X-ray powder diffraction,scanning electron microscopy,and vibrating sample magnetometry techniques.Response surface methodology combined with statistical analyses using Minitab were employed to evaluate optimum operating conditions to immobilize papain on the magnetic nanoparticles.The optimum conditions were: temperature = 27.3℃,pH of the enzyme solution = 7.1,concentration of papain = 3.3 mg/mL,and immobilization time = 10 h.Compared with the free papain,the immobilized papain displayed enhanced enzyme activity,better tolerance to variations in the medium pH and temperature,improved storage stability,and good reusability.Both the free and immobilized enzymes were effective for the clarification of pomegranate juice. | Leila Mosafa Majid Moghadam Mohammad Shahedi | 2013 | 催化学报2013，34，10： | 2 |
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