Study On The Cell-Wall Breaking Technique To Increase The Content Of β-Carotene In Carrot Juice

Carrots with plentifully naturalβ-carotene play an important rule in medical treatment and health care, Used as the raw material, carrot was processed for the concentration carrot juice. Because of the enrichment of all the nutrition of carrot, especially high content ofβ-carotene, concentration carrot juice was increasingly applied to the fields of medicine and food and cosmetic. But p-carotene was located in the cell and hung together with cellulose, hemicellulose, pectin substance and xylogen. It can't be released from the carrot, so that the quality of concentration carrot juice was low. How to release furthestβ-carotene from carrot was still an important technique problem harassing all the world in fruit juice process.In this study, carrot was used as the raw material, the four Cell-Wall Breaking Methods of the ultrasonic assisted extraction, the microwave assisted extraction, the Enzyme extraction and the Frost Thawing extraction were used to increase the content ofβ-carotene in carrot juice, the results showed that the content ofβ-carotene in carrot juice was reached 68.28mg/kg, the author expected this study could provide the theory and the data to product concentration carrot juice with high content ofβ-carotene, research results are showed as follows: 1 Ultrasonic Assisted ExtractionIn the study, the influence factors were firstly studied, including the output power of ultrasonic, the treatment time of ultrasonic, the total time of ultrasonic treatment, the intermission time of ultrasonic. The four factors were used to increase the content ofβ-carotene in carrot juice, the results indicated that the optimal conditions were as follow: ultrasonic output power 450W, ultrasonic time 4s, total treatment time 5mins, intermission time 3s, under the above conditions, the content ofβ-carotene in carrot juice is 60. 56mg/kg.2 Microwave Assisted ExtractionIn the study, including irradiated time, microwave output power, treatment times of microwave were studied into increasing the content ofβ-carotene in carrot juice, the results indicated that the optimal conditions were as follow: microwave output power 400W, irradiated time 50s, Treatment Times of microwave 4times, under the above conditions, the content ofβ-carotene in carrot juice is 64.4mg/kg.3 Frost Thawing ExtractionIn the study, the frost thawing was studied into increasing the content ofβ-carotene in carrot juice, the results indicated that the optimal conditions were as follow: frost thawing three times, each time 2h, under the above conditions, the content ofβ-carotene in carrot juice is 43.0mg/kg.4 Enzyme ExtractionIn the study, the pectinase and cellulase were studied into increasing the content ofβ-carotene in carrot juice, the optimal conditions of pectinase extraction were as follow: enzyme amount 0.150%, temperature 50℃, time 3.5h, pH value 4.2, under the optimal conditions, the content ofβ-carotene in carrot juice is 68.28mg/kg; the optimal conditions of cellulase extraction were as follow: enzyme amount 0.4%, temperature 43℃, time 2.5h, pH value 5.0, under the optimal conditions, the content ofβ-carotene in carrot juice is 53.4mg/kg.