贮藏及热处理对桑葚酒中多酚类物质含量的影响  

Effects of Storage and Heat Treatment on Polyphenols Content in Mulberry Wine

作　　者：李杰 王虹然 林泽斌 黄建香 李小定[2] LI Jie;WANG Hongran;LIN Zebin;HUANG Jianxiang;LI Xiaoding(Guangdong Geeching Biomedical Technology Co.,Ltd.,Huizhou 516081;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]广东暨晴生物医药科技有限公司,惠州516081 [2]华中农业大学食品科技学院,武汉430070

出　　处：《食品工业》2020年第3期30-34,共5页The Food Industry

摘　　要：为研究桑葚酒在4,25和45℃的贮藏温度下贮藏10 d后多酚类物质含量的变化情况,通过检测总酚含量、总黄酮含量、花青素保留率、羟基自由基清除率四个指标来确定桑葚酒的最佳贮藏温度。通过对桑葚酒进行热处理,检测桑葚酒在60,70和80℃的温度下花青素保留率随加热时间的变化规律。结果表明:桑葚酒适宜在25℃的贮藏温度下贮藏;桑葚酒在热处理过程中的花青素保留率随热处理温度的提高和加热时间的延长而下降,桑葚酒中花青素热降解动力学模型符合一级反应规律,动力学方程为t=(lnC0-lnCt)/[(1.71×10^5)×exp(-5014.43/T)。此次研究为桑葚酒的贮藏和生产开发提供了一定理论基础。The changes of polyphenols content in mulberry wine after 10 d storage at 4,25 and 45℃were studied.The optimum storage temperature of mulberry wine was determined by four indexes which are total phenols content,total flavonoids content,anthocyanin retention rate and hydroxyl radical scavenging rate.After heat treatment,the changes of mulberry wine anthocyanins retention rate regarding to heating time at 60,70 and 80℃were detected.The results showed that mulberry wine was suitable for storage at 25℃;The retention rate of anthocyanins in mulberry wine decreased with the increase of heat treatment temperature and the extension of heating time.The thermal degradation kinetic model of anthocyanins in mulberry wine accorded with the first-order reaction law,and the kinetic equation was t=(lnC0-lnCt)/[(1.71×10^5)×exp(-5014.43/T).This study provided a theoretical basis for the storage and production for mulberry wine products.

关 键 词：桑葚酒 贮藏温度 总酚 花青素 热处理 

分 类 号：TS262.7[轻工技术与工程—发酵工程]