【摘要】 首先采用离子交换色谱分离壳聚糖k,得到三个壳聚糖组分(壳聚糖a、b、c)。再对未经离子交换色谱分离的壳聚糖k和经离子交换色谱分离所得的三个组分壳聚糖a、b、c澄清猕猴桃果汁前后猕猴桃果汁中化学成分变化和澄清后猕猴桃果汁的透光率、色泽的研究。可以得出,1:未经离子交换色谱分离的壳聚糖k和经离子交换色谱分离所得的三个组分壳聚糖a、b、c都可以有效的澄清猕猴桃压榨果汁,透光率达到94.6%以上;2:壳聚糖k和壳聚糖a、b、c对澄清后猕猴桃清汁的色泽有不同的影响,壳聚糖k澄清后的猕猴桃清汁色泽浅,壳聚糖c澄清后的猕猴桃清汁色泽较深;3:壳聚糖k和壳聚糖a、b、c澄清猕猴桃压榨果汁前后果汁中的可溶性固形物和VC含量相同,不影响猕猴桃果汁的营养价值;4:壳聚糖k和壳聚糖a、b、c澄清猕猴桃压榨果汁前后猕猴桃果汁中总糖、还原糖、蛋白质、总酚含量都有所变化,但是不同壳聚糖对果汁中成分的影响是不同的。更多还原

【Abstract】 Chitosan k has been separated by cation ion-exchange chromatography on CM-Sepharose CL 6B.Chitosan a, chitosanb, chitosan c were concentrated during binding and collected in a concentrated form. The compositions changing,tinctand percenttransmittency of kiwifruit juice before and after chitosan k,a,b,c clarification treatments were invectigated.Chitosan k,a,b,c couldclarify kiwifruit juice,percent transmittancy were all above 94.6%.The content of soluble solids and VC of juice before and afterchitosan k, chitosan a, chitosan b,and chitosan c treatments was equal, and chitosan k, chitosan a, chitosan b,chitosan c couldaffect the content of protein,reducingsugar,total sugar and polyphenol of kiwifruit juice differently.更多还原