红葡萄复合果汁饮料不同储存条件下酚类物质、理化指标及抗氧化性变化  

Changes of Polyphenols,Physicochemical Index and Antioxidant Activity of the Mixed Berry Juice during Different Storage Conditions

作　　者：童彦[1] 金苏英[1] 赵益臻[1] 姚森[1] 王开祥[1] 

机构地区：[1]杭州娃哈哈集团有限公司,浙江杭州310009

出　　处：《饮料工业》2017年第2期20-23,共4页Beverage Industry

摘　　要：本文研究了红葡萄复合果汁饮料在不同储存条件(4、25、37、55℃、日光照、LED灯照)下总酚、总黄酮、原花青素、吸光值、浊度、色差的变化情况。总酚、总黄酮相对比较稳定,原花青素在55℃条件下有明显下降,色差在55℃条件下明显增加,浊度在55℃条件下储存20d时明显增加。DPPH自由基清除率达75.9%,且在55℃储存20d后DPPH清除率仍可达到69.3%。Changes in the storage conditions of 4, 25, 37, 55℃, light and led light on the contents of polyphenols, flavones and proanthocyanidins, absorbance, turbidity and color difference of the mixed berry juice were studied. The results show that the polyphenols and flavones had good stability at these storage conditions. Proanthocyanidins declined at the condition of 55℃. Color difference and turbidity increased at the condition of 55℃. DPPH-scavenging capacity of the mixed berry juice was 75.9%, and kept at 69.3% even after 20 days storage at 55℃.

关 键 词：果汁 总酚 总黄酮 原花青素 抗氧化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]