Sáenz C, Estévez A M, Sepúlveda E, Mecklenburg P
Facultad de Ciencias Agrarias y Forestales, Universidad de Chile, Casilla, Santiago.
Plant Foods Hum Nutr. 1998;52(2):141-9. doi: 10.1023/a:1008033704523.
The use of cactus pear (Opuntia ficus indica L.) to obtain a new natural liquid sweetener was studied. The juice of the fruit (16.5 degrees Brix) was clarified with enzymes, treated with active carbon to take out the color and vacuum concentrated to obtain a 60 degrees Brix syrup or liquid sweetener. Physical and chemical characteristics determined included: a(w); reducing sugars (as inverted sugar); glucose (%); ash content (%); sugar composition by TLC; OD (420 nm) and Y, x, y chromaticity coordinates; viscosity (cps) and density (g/ml). Sensory analyses to determine the relative sweetness were also conducted. Cactus pear syrup contained 52.38% reducing sugar. The syrup had a pH of 4.31, a viscosity of 27.05 cps, an Aw of 0.83, a density of 1.2900 g/ml, an acidity (as citric acid) of 0.74% and an ash content of 1.4%. Compared with traditional sweeteners such as fructose and glucose syrup, the acidity was greater than that of HFCS (high fructose corn syrup) of 0.035%, and the ash values were considered a little high compared to glucose syrup which is 1.0%; these disparities can be attributed to the different processing conditions employed. Sensory evaluation revealed the same relative sweetness for cactus pear syrup and glucose, but lower than fructose; cactus pear syrup had a relative sweetness value of 67 with respect to sucrose (100).
研究了利用仙人掌果（印度榕仙人掌）来获取一种新型天然液体甜味剂。将果实汁液（16.5波美度）用酶澄清，用活性炭处理以去除颜色，然后真空浓缩以获得60波美度的糖浆或液体甜味剂。测定的物理和化学特性包括：水分活度；还原糖（以转化糖计）；葡萄糖（%）；灰分含量（%）；通过薄层色谱法测定的糖组成；OD（420纳米）以及Y、x、y色度坐标；粘度（厘泊）和密度（克/毫升）。还进行了感官分析以确定相对甜度。仙人掌果糖浆含有52.38%的还原糖。该糖浆的pH值为4.31，粘度为27.05厘泊，水分活度为0.83，密度为1.2900克/毫升，酸度（以柠檬酸计）为0.74%，灰分含量为1.4%。与果糖和葡萄糖糖浆等传统甜味剂相比，其酸度高于高果糖玉米糖浆的0.035%，且灰分值与葡萄糖糖浆的1.0%相比被认为略高；这些差异可归因于所采用的不同加工条件。感官评价显示仙人掌果糖浆与葡萄糖的相对甜度相同，但低于果糖；仙人掌果糖浆相对于蔗糖（100）的相对甜度值为67。
