【摘要】 以铁皮石斛鲜条压榨汁为试验对象,研究不同加工方法对鲜汁中总生物碱溶出量的影响。结果表明:冷冻预处理及超声波辅助浸提对石斛汁中总生物碱溶出量影响较大。石斛鲜条宜切段冷冻处理后加入30倍40℃酸水(pH 4.0)压榨制汁,且辅以400 W超声波处理10 min,此时石斛汁中总生物碱溶出量达到10.24μg/g,较常规榨汁(5.26μg/g)提高94.68%。石斛汁经巴氏杀菌处理(80℃,30 min)后,其总生物碱溶出量降低8.00%,但保存期可延长至6周～7周;冷藏7周的石斛汁中总生物碱溶出量仍高于常规榨汁52.47%。该研究促进了石斛资源合理利用,并为石斛汁保健饮品开发提供技术支持。更多还原

【Abstract】 Using fresh Dendrobium officinale pressed juice as the object,the effect of different processing methods on the total alkaloid dissolution was studied. The results showed that freezing pretreatment and ultrasonic-assisted extraction had great influence on the total alkaloid dissolution. The cut fresh Dendrobium officinale was frozen and squeezed in the presence of 30 times acid water(pH 4.0,40 ℃),then the above juice was treated with 400 W ultrasonication for 10 min.Therefore,the final juice had 10.24 g/g total alkaloid dissolution,which was 94.68 % higher than that of the conventional juice(5.26 μg/g). After the pasteurization(80 ℃,30 min)was exerted on the above ultrasonic-assisted juice,the total alkaloid dissolution decreased8.00 %,but its cold storage period could be prolonged to 6 weeks-7 weeks. Also,the total alkaloid dissolution was still 52.47 % higher than that of conventional juice even if refrigerated for 7 weeks. These studies promoted the rational utilization of Dendrobium officinale resources and provided technical support for the development of Dendrobium officinale health juice.更多还原