廣西巨峰葡萄汁微量元素及澄清工藝分析

沈冰 馬婷婷 張羽

摘要 [目的]測定巨峰葡萄汁中的微量元素，探討澄清工藝，為進一步開發廣西巨峰葡萄的食用和藥用價值提供參考，也為該品種葡萄汁工業化生產中澄清技術的突破提供基礎材料。[方法]主要采用微波消解-電感耦合等離子體質譜技術測定巨峰葡萄原汁中13種人體必需微量元素，分別以果膠酶和明膠為澄清劑，透光率為主要評價指標，輔以可溶性固形物含量，設計L9（3.3）正交試驗優化澄清工藝。[結果]巨峰葡萄原汁中尚未檢出Se和I元素，Fe等11種元素標準方程均符合線性，R.2為0.996～1.000，Fe含量最高，為8.810 mg/L，Cu和Mn次之，分別為2.340、2.200 mg/L。澄清試驗中，果膠酶用量0.01 g/L，酶解溫度40 ℃，酶解時間60 min，在此條件下透光率為88.1%；明膠溶液濃度0.6 g/L，用量3 mL，作用時間120 min，可達最高透光率91.2%。[結論]巨峰葡萄汁可幫助人體補充必需微量元素，尤其是Fe、Cu、Mn和Zn等的良好來源，果膠酶和明膠均可起到良好的澄清效果。

關鍵詞 巨峰葡萄；電感耦合等離子體質譜（ICP-MS）；微量元素；果膠酶；明膠；可溶性固形物含量；透光率

中圖分類號 TS255.54 文獻標識碼 A 文章編號 0517-6611（2018）23-0139-05

Abstract [Objective]The research aimed to detect the trace elements in Kyoho grape juice and discuss the clarification process， in order to offer reference to edible and medicinal value and provide the basis material to clarification technology of Kyoho grape in Guangxi.[Method] Microwave digestioninductively coupled plasma mass spectrometry was mainly used to determine 13 essential trace elements of human body in Kyoho grape juice. Pectinase and gelatin were considered as clarifiers， as well as translucent rate was used as the main evaluation index and soluble solid content as secondary index， so as to design L9（3.3） orthogonal test to optimize clarification process. [Result]Se and I had not been detected in Kyoho grape juice. Standard equations of other 11 elements such as Fe was linear whose R.2 ranged between 0.996 and 1.000. The content of Fe was highest，which was 8.810 mg/L；Cu and Mn followed with contents of 2.340 and 2.200 mg/L. Clarification test showed when pectin enzyme dosage was 0.01 g/L， enzymolysis temperature was 40 ℃ and time was 60 min， the translucent rate was 88.10%.When gelatin solution concentration was 0.6 g/L， dosage was 3 mL and time was 120 min， the highest translucent rate reached 91.2%.[Conclusion]Kyoho grape juice can help human body to supplement the essential trace elements， especially the good sources of Fe， Cu， Mn and Zn. Pectinase and gelatin can help to provide good clarification effect.

Key words Kyoho grape；Inductively coupled plasma mass spectrometry （ICP-MS）；Trace elements；Pectinase；Gelatin；Soluble solid content；Translucent rate

巨峰葡萄，原產日本，屬中熟鮮食品種，1959年引入我國，因植株適應性強、抗病性良好，很快在我國各地推廣栽培，在我國現有的葡萄品種中其栽培面積遙居全國之首[1-2]。南寧市地處廣西南部地區，屬亞熱帶季風氣候，適宜葡萄生長，且一年兩收技術得以突破[3-4]，巨峰產量大，果實著色好、品質優，是食品生產加工的優質原料，除鮮食外，常用于榨汁飲用。未發酵葡萄汁中含有豐富的功能性成分，具有防治貧血、肝炎、降低血脂和軟化血管等醫療保健功效[5-7]，對慢性腎臟疾病患者的氧化DNA損傷具有保護作用[8]。……