| Opuntia Milpa Alta is the edible cactus which was introduced from Mexico in 1998,at present, its biological activity substances is not enough in-depth study, and because cactus juice's color and appearance is unstable after sterilization, but also does not have the corresponding beverage product production. The article has analyzed Opuntia Milpa Alta's nutrition and biological activity components change in different period of growth, to provide for its use on the basis of processing, and develop multiple enzymatic liquefaction for processing cloudy Opuntia juice beverage, investigate the cloud stability, color stability and the nutrition active components change in processing and storage. The main results were as follows.The main nutrition bioactive components in Opuntia Milpa Alta were analyzed using chemical and instrumental analytical methods. The results showed that the content of crude protein and fat was 0.65%～0.68% and 0.30%～0.31% respectively. The total content of the amino acids was 6.81%～7.38%, and Glu was 1.08%～1.52%.The contents of pectin and cellulose was 1.47%～1.68%, 0.87%～1.22% respectively. They were oxalate free and rich in Ca 5.6%, Fe 8.06mg/100g, Zn 3.30mg/100g, VB6 5.62mg/100g, low in tannin 0.02%～0.04%.The bioactive matter content such as polysaccharide, polyphenol, and flavone were high, about 1.27%, 63.14mg/100g, 36.21mg/100g respectively. 80% monosaccharide was galactose. By HPLC 8 important phenolics compound were detected, the predominant was chlorogenic acid 42.40μg/g, then followed by rutin and quercetin which were 25.02μg/g and 10.91μg/g respectively. An increase in mineral content particularly in elements like pectin and cellulose was observed throughout the period of growing. The organic acids, amino nitrogen and tannin were low in 6 period of growth; while for the same period of growing polyphenol and flavone were estimated in higher value. No significant change was observed in the presence of other nutrients.The volatile compounds of Opuntia Milpa Alta was separated and identified by GC-MS. 44 kinds of compounds were identified, and the main components found were 2-Cyclohexen-1-ol, 52.93%, followed by aldehyde which was estimated at the value of 29.26%. The effect of blanching on the peroxidase was discussed, and parameters of blanching process were confirmed. Compared with several kinds of oxidation inhibitor functions effect by using single factor and orthogonal experiment, The results showed that a well green-protecting effect could be obtained by adding 100μg/g Zn2+, 40μg/g Cu2+,0.075%Vc,0.025% citric acid in blanching green-protecting solution, and keeping for 20 min.The optimal processing of multiple enzymatic liquefaction is at 55℃for 60 minutes with compound of pectinase (0.005%),α-amylase (0.025%), and cellulose (0.03%). The cactus pulp particle size, the viscosity and the nutrition active constituent change during...
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