Studies on the Tannin of Fruits and Vegetables
Studies on the Tannin of Fruits and Vegetables
复制标题
果蔬单宁的研究
DOI：
10.3136/nskkk1962.15.199
复制
发表时间：
1968
影响因子：
3.1
通讯作者：
T. Nakabayashi
中科院分区：
文献类型：
--
作者：
T. Nakabayashi
针对甲基纤维素法沉淀单宁的研究现状，研究了影响单宁去除率与原单宁去除率的因素。在中性和酸性溶液中，pH值对沉淀影响不大。当MC为单宁的两倍时，沉淀比最大，当MC升高或降低时，沉淀比减小。随着温度的升高和无机盐、糖、尤其是酒精的存在，该比值也随之降低。在许多高分子碳水化合物及其衍生物中，发现MC具有极强的活性，而普通纤维素的活性较弱。推测MC的沉淀主要是由单宁羟基与MC的甲基醚键之间的氢键引起的。由于MC只对高分子单宁有沉淀，而对儿茶素、绿原酸、花青素等低分子多酚类物质没有沉淀，推测MC可用于果蔬汁的涩味去除。
As the precipitation of tannin with methyl cellulose (MC) was full of interest, factors affecting the ratio of removed tannin to original one were studied. The precipitation was scarcely affected by pH in neutral and acid solution. The maximum precipitation ratio was found in the case where MC was double amount of tannin, and when MC rised or fell from this case, the ratio decreased. The ratio was also reduced with the rise of temperature and with the presence of inorganic salt, sugar, and especially alcohol. Among many high molecular carbohydrates and their derivatives, it was found that MC had exceptionally strong activity, while ordinary cellulose showed slight activity. It was presumed that the precipitation was mainly caused by hydrogen bond between hydroxyl groups of tannin and methyl ether bonds of MC. Because precipitation with MC was seen only for high molecular tannin but not for low molecular polyphennolics, such as catechin, chlorogenic acid, and anthocyanin, it was supposed that MC would be utilized for removing of astringency from fruit or vegetable juices.