黑果腺肋花楸榨汁工艺研究与果汁品质评价  

Study on black chokeberry juicing processing and its quality evaluation

作　　者：唐晓姝 胡博[1,2] 陈雪梅 张白曦[1,2] TANG Xiaoshu;HU Bo;CHEN Xuemei;ZHANG Baixi(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214000,China;School of Food Science and Technology, Jiangnan University, Wuxi 214000,China)

机构地区：[1]江南大学国家功能食品工程技术研究中心,江苏无锡214000 [2]江南大学食品学院,江苏无锡214000

出　　处：《浙江农业学报》2021年第12期2406-2414,共9页Acta Agriculturae Zhejiangensis

摘　　要：为制备具有强稳定性、高抗氧化与良好感官品质的黑果腺肋花楸汁,以出汁率、沉淀率和可溶性固形物含量为指标,优化料液比、果胶酶添加量,分析黑果腺肋花楸汁的总抗氧化性、抑制羟基自由基能力、清除DPPH能力;并从色度、总酚、花色苷含量、抗氧化性4个方面对不同贮藏方式的黑果腺肋花楸汁进行稳定性研究,用模糊数学法对黑果腺肋花楸汁进行感官评价。结果显示:料液比为1∶1、果胶酶添加量在0.4%时,黑果腺肋花楸汁的出汁率和可溶性固形物含量均较高;黑果腺肋花楸汁的总抗氧化能力为11.5μmol·mL^(-1),抑制羟基自由基能力为17610.3 U·mL^(-1)。100 mL黑果腺肋花楸汁中相当于含有100.0 mg维生素C(V_(C)),总酚和花色苷含量分别为6.8、0.7 mg·mL^(-1);在4℃避光贮藏120 d,果汁呈深紫红色,颜色变化不大,总酚和花色苷含量、抗氧化能力均未明显降低;感官评价介于优、良之间。通过工艺优化制备的黑果腺肋花楸汁具有较强抗氧化性和稳定性,且感官品质良好。To optimize the process of juicing to prepare black chokeberry juices with strong stability,high antioxidant capacity and good sensory quality,the solid-liquid ratio and pectinase addition were optimized based on evaluation indicators of juice yield,soluble solid and precipitation rate.Total antioxidant activity,hydroxyl radical inhibition ability and DPPH scavenging ability of optimized juice were analyzed.Meanwhile,stability of black chokeberry juice under different storage conditions was studied in terms of color,content of total phenolics and anthocyanin,and antioxidant activity.Sensory evaluation of juice was carried out by fuzzy mathematics.The results reflected theoptimumprocess of black chokeberry juice was set as solid-liquid ratio of 1∶1 and addition of pectinase at 0.4%.Total antioxidant activity was 11.5μmol·mL^(-1) and ability to inhibit hydroxyl radical was 17610.3 U·mL^(-1) in black chokeberry juice.Content of vitamin C(V_(C))of black chokeberry juice was 10.00 mg·L^(-1).Contents of total phenolics and anthocyanin of black chokeberry juices were 6.8 mg·mL^(-1) and 0.7 mg·mL^(-1),respectively.And after being stored at 4℃in dark for 120 d,juice was dark purple red,and contents of total phenolics,anthocyanins and antioxidant capacity showed no obvious decrease.The sensory evaluation was between excellent and good.The results showed that the prepared black chokeberry juice was of high antioxidant and stable as well as good sensory quality.

关 键 词：黑果腺肋花楸 出汁率 抗氧化能力 稳定性 感官评价 

分 类 号：S663.9[农业科学—果树学] TS255.44[农业科学—园艺学]