超高压处理对蛇龙珠葡萄中酚类物质的影响  

Effects of ultra-high pressure treatment on phenolic compounds in Cabernet Gernischet grape

作　　者：杨培玉 张波 蒋玉梅 王学庆 吕转转 韩丽婷 张潇方 YANG Peiyu;ZHANG Bo;JIANG Yumei;WANG Xueqing;LYU Zhuanzhuan;HAN Liting;ZHANG Xiaofang(College of Food Science and Engineering,Gansu Agricultural University,Gansu Key Laboratory of Viticulture and Enology,Research and Development Center of Wine Industry in Gansu Province,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄酒产业技术研发中心,甘肃兰州730070

出　　处：《食品与发酵工业》2023年第17期110-119,共10页Food and Fermentation Industries

基　　金：甘肃省葡萄酒产业发展专项资金项目(GSPTJZX-2020-4,2017010);甘肃省科技计划项目(20YF3NA017)。

摘　　要：酚类物质是影响酿酒葡萄品质的关键因素之一,同时也会对葡萄酒的质量产生重要影响,因此备受人们的重视。该文以蛇龙珠葡萄为原料,研究不同压力(100、200、300、400、500 MPa)和时间(5、15、25、35、45 min)处理下葡萄果实酚类物质的变化。结果表明,400 MPa压力处理和25 min时间处理下的作用效果最好。经超高压处理后,处理样品的总花色苷、总黄酮、总酚、黄酮醇类、黄烷醇类、未酰化和乙酰化花色苷酚等酚类物质的含量与对照相比均显著增加,并引起其颜色参数L^(*)值的降低和a^(*)、C_(ab)^(*)、b^(*)、h_(ab)^(*)值的升高,造成处理样品颜色向深红色的状态转变。该研究结果可为超高压技术在葡萄与葡萄酒品质提升方面提供参考。Phenols are one of the key factors affecting the quality of wine grapes,and they also have an important impact on the quality of wine,so people attach great importance to them.In this paper,the Cabernet Gernischet grape was used as the raw material to study the changes of phenolic compounds in grape fruit under different pressure(100,200,300,400,500 MPa)and time(5,15,25,35,45 min).Results showed that 400 MPa pressure treatment and 25 min time treatment had the best effect.After ultra-high pressure treatment,the contents of total anthocyanins,total flavonoids,total phenols,flavonols,flavanols,unacylated,and acetylated anthocyanins in the treated samples significantly increased compared with the control,which resulted in the decrease of L^(*)value and the increase of a^(*)value,C_(ab)^(*) value,b^(*)value,and h_(ab)^(*) value of the color parameters,resulting in the color change of the treated samples to deep red.The results of this study can provide some data reference for the improvement of grape and wine quality by ultra-high pressure technology.

关 键 词：高静水压 葡萄汁 品质 酚类化合物 颜色 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]