甘蔗最终糖蜜制备原色食用糖浆及抗氧化性分析-《中国调味品》

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Title:: Process and Antioxidant Analysis of Primary Color Edible Syrup Prepared from Sugarcane Final Molasses

摘要:: 以甘蔗糖厂最终糖蜜为原料，采用膜法和离子交换联用工艺制备原色食用糖浆，并对其抗氧化性进行了分析。结果表明最终糖蜜经5倍稀释后有最佳微滤效果，采用8 KDa的超滤膜在0.16 MPa的跨膜压力下处理75 min有最佳超滤效果。进一步的离子交换实验表明采用HZ016-D202树脂组（V阳：V阴 =2:1）在80 mL的处理量下会有很好的处理效果。最后经真空浓缩制得的原色食用糖浆（70 ± 0.5 °Bx）的蔗糖含量为40.3 ± 1.1% ，还原糖25.4 ± 0.7% ，色值1200 ± 13 IU ，盐分基本去除（电导率 ≤ 41.5 μs/cm），总酚4.21 ± 0.05 mg GAE/g ，其对DPPH·、NO2-清除能力和还原能力分别为0.42 ± 0.02 mg VCE/ g 、0.58 ± 0.04 mg VCE/ g 和 0.90 ± 0.02 mg VCE/ g 。

Abstract:: Primary color edible syrup was prepared from the sugar cane mill by membrane and ion exchange process, and its oxidation resistance was analyzed. The results showed that the final molasses had the best microfiltration effect after 5 times dilution, and the ultrafiltration membrane of 8 KDa had the best ultrafiltration effect under the transmembrane pressure of 0.16 MPa for 75min. Further desalination with HZ016-D202 resin group（Vcation：Vanion=2:1）had a good treatment effect at a treatment volume of 80 mL. After vacuum concentration, the p rimary color edible syrup was obtained. According to the analysis, the sucrose content is 40.3 ± 1.1%, the reducing sugar content is 25.4 ± 0.7%, color value is 1200 ± 13 IU, and the ash is basically removed (conductivity ≤ 41.5 μs/cm). The total phenol content of syrup is 4.21 ± 0.05 mg GAE/g, the scavenging capacity of DPPH · and NO 2- were 0.42 ± 0.02 and 0.58 ± 0.04 mg VCE/g, respectively, and the reducing ability was 0.90 ± 0.02 mg VCE/g.