浸提型桑果露酒营养和活性成分浸出规律研究  

Study on the Nutrient and Active Components in Mulberry Integrated Alcoholic

作　　者：周晓玲 陆春霞 韦伟 肖潇 刘开莉 李小群 徐雯雯 吴婧婧 梁贵秋 ZHOU Xiao-ling;LU Chun-xia;WEI Wei;XIAO Xiao;LIU Kai-li;LI Xiao-qun;XU Wen-wen;WU Jing-jing;LIANG Gui-qiu(Sericultural Technology Promotion Station of Guangxi Zhuang Automomous Region,Nanning 530007,China)

机构地区：[1]广西壮族自治区蚕业技术推广站,广西南宁530007

出　　处：《蚕桑通报》2022年第2期10-13,18,共5页Bulletin of Sericulture

基　　金：国家现代农业产业技术体系广西创新团队(nycytxgxcxtd-2021-02);广西科技基地与人才专项(AD20297120)。

摘　　要：为研究桑果露酒的营养和活性成分浸提规律,采用不同料液比、不同酒精度进行新鲜桑果浸提制备后,对原花青素、多酚、总糖、总酸及挥发酸浸出效果进行测定。结果表明:原花青素含量之间存在显著差异(P<0.05),在高度酒中可更有效的保留;多酚和总酸含量差异显著,且均与料液比存在线性正相关性;总糖和挥发酸均受酒精度的影响不显著,但在特定料液比中差异显著。To study the extraction law of nutrition and active components of mulberry integrated alcoholic,fresh mulberry fruit and liquor with different alcohol content were used as test materials,and proanthocyanidins,polyphenols,total acid,total sugar and volatile acid were determined by different solid-liquid ratios.The results showed that:There was a significant difference between the content of proanthocyanidins(P<0.05),which could be more effectively retained in high alcohol wine;the total acid content of polyphenols had a linear positive correlation with the solid-liquid ratio;the total sugar and volatile acid was not greatly affected by the alcohol content,but in a specific solid-liquid ratio.

关 键 词：桑果露酒 料液比 酒精度 营养成分 

分 类 号：S888[农业科学—特种经济动物饲养]