金银花提取液对苹果醋发酵过程中理化指标及品质的影响  

Effect of Honeysuckle Extract on Physicochemical Indexes and Quality of Apple Vinegar During Fermentation

作　　者：张霁红[1] 何鹏虎 王永慧 靳玉国 胡生海[1] ZHANG Ji-hong;HE Peng-hu;WANG Yong-hui;JIN Yu-guo;HU Sheng-hai(Institute of Agricultural Product Storage and Processing,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Longyuanhong Fruit Selling Co.,Ltd.in Jingning County,Pingliang 743400,China;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,兰州730070 [2]静宁县陇原红果品经销有限责任公司,甘肃平凉743400 [3]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《中国调味品》2024年第8期57-62,共6页China Condiment

基　　金：平凉市科技计划项目(PL-STK-2022A-093);甘肃省农业科学院重点研发计划项目(2023GAAS16);甘肃省科技专员专项(23CXGA0003)。

摘　　要：为开发功能性金银花复合果醋,该研究分析了5种不同浓度金银花提取液发酵苹果醋过程中CO_(2)释放量、总酸含量、总酚含量、DPPH自由基清除率、主要有机酸含量等理化品质指标。结果表明,当金银花提取液添加量为20%时,以CO_(2)释放量表示的发酵速率比对照组提高了20.75%,总酸含量为35.8 g/L,总酚含量为5.83 mg/mL,DPPH自由基清除率为78.78%,绿原酸含量为256.43μg/g FW,与对照组相比,有效提高了苹果醋的综合品质。In order to develop functional honeysuckle complex fruit vinegar,in this study,the CO_(2) release amount,total acid content,total phenol content,DPPH free radical scavenging rate,content of main organic acids and other physicochemical and quality indexes are analyzed during the fermentation of apple vinegar with five different concentrations of honeysuckle extract.The results show that when the addition amount of honeysuckle extract is 20%,the fermentation rate expressed by CO_(2) release amount increases by 20.75% compared with that of the control group,the total acid content is 35.8 g/L,total phenol content is 5.83 mg/mL,DPPH free radical scavenging rate is 78.78%,and chlorogenic acid content is 256.43μg/g FW.Compared with the control group,the comprehensive quality of apple vinegar is effectively improved.

关 键 词：金银花提取液 苹果醋 发酵过程 理化品质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]