方堃,陆胜民,夏其乐,杨颖.蓝莓露酒主要成分变化及浸提条件优化[J].食品安全质量检测学报,2013,4(6):1769-1777
蓝莓露酒主要成分变化及浸提条件优化
Optimizing of main composition changes and extraction conditions of blueberry juice wine
投稿时间:2013-11-01  修订日期:2013-12-10
DOI:
中文关键词:  蓝莓  露酒  抗氧化  正交试验
英文关键词:blueberry  integrated alcoholic beverage  antioxidant  orthogonal test
基金项目:
作者单位
方堃 1.浙江省农业科学院食品科学研究所, 浙江省果蔬保鲜与加工技术研究重点实验室;2. 安徽农业大学茶与食品科技学院 
陆胜民 浙江省农业科学院食品科学研究所, 浙江省果蔬保鲜与加工技术研究重点实验室 
夏其乐 浙江省农业科学院食品科学研究所, 浙江省果蔬保鲜与加工技术研究重点实验室 
杨颖 浙江省农业科学院食品科学研究所, 浙江省果蔬保鲜与加工技术研究重点实验室, 
AuthorInstitution
FANG Kun 1. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Ag-ricultural Sciences;2. School of Tea and Food Science, Anhui Agricultural University 
LU Sheng-Min Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science,Zhejiang Academy of Agricultural Sciences 
XIA Qi-Le Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science,Zhejiang Academy of Agricultural Sciences 
Yang Ying Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science,Zhejiang Academy of Agricultural Sciences 
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中文摘要:
      目的 优化蓝莓露酒主要成分变化及浸提条件。方法 以新鲜蓝莓为原料, 用不同纯度的乙醇溶液浸提, 并对浸提过程中溶出的总酚、黄酮、花色苷、总酸、可溶性固形物和维生素C进行动态分析。在多个单因素试验的基础上采用正交试验考察乙醇溶液和蓝莓的比例(A)、浸提用乙醇溶液的纯度(B)、浸提前超声处理时间(C)和浸提时间(D)对蓝莓酒抗氧化能力的影响。结果和结论 最佳的浸提条件为料液比1:1, 浸提用乙醇溶液的乙醇含量60% (v/v), 超声处理时间40 min, 浸提时间为30 d, 在此条件下其DPPH自由基清除率为66.30%。
英文摘要:
      Objective To optimize the main composition changes and extraction conditions of blueberry juice wine. Methods Blueberry integrated alcoholic beverage was produced by immersing the fresh blueberry fruits into different concentrations of alcohol. Some ingredients, like total phenols, flavonoids, anthocyanins, total acid, soluble solids and Vitamin C, of blueberry fruits dissolved into the alcohol solution during immersion process were dynamically monitored. Orthogonal test was used to determine the effect of solid-liquid ratio (A), alcohol concentration (B), ultrasonic time (C) as well as immersion time (D) on the antioxidant capacity of the blueberry integrated alcoholic beverage. Results and Conclusion The best combination of factors was the ratio of fruit to liquid 1:1, alcohol concentration 60%(v/v) , ultrasonic time 40 min, impregnation time 30 d, and the DPPH radical scavenging capacity of the alcoholic beverage was determined to 66.30%.
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