不同预处理方式黑果腺肋花楸果酒营养品质和抗氧化活性的对比  

Comparison of Nutritional Quality and Antioxidant Activity of Rowan Fruit Wines Subjected to Different Pretreatments

作　　者：孙盾 薛桂新[1] SUN Dun;XUE Guixin(College of Agriculture,Yanbian University,Yanji 133000,China)

机构地区：[1]延边大学农学院,吉林延吉133000

出　　处：《现代食品科技》2024年第10期302-310,共9页Modern Food Science and Technology

摘　　要：实验以黑果腺肋花楸果(简称黑果)为实验原料,对黑果进行无预处理(CK,为对照)、温水浴处理(HTWB)、苹果催熟处理(AMWA)、晚采收处理(DH)、冷冻处理(LTF)5种不同方式的预处理,并加工成果酒,对比果酒中营养物质含量和抗氧化活性的差异。结果表明,5种果酒相比,黑果经过预处理后,果酒的总酸和抗氧化活性均有显著的降低,营养成分含量也有较大差异。LTF的多酚含量(8.94 mg/g)和羟自由基清除率(40.9%)显著高于其他果酒(P<0.05);HTWB的总黄酮(19.23 mg/g)含量、单宁含量(0.782%)和超氧自由基清除率(68.08%)显著高于其他果酒(P<0.05);DH的花青素含量(0.155 mg/g)和DPPH.清除率(97.91%)显著高于其他果酒(P<0.05)。主成分分析结果说明5种预处理方式中晚采收处理可以更好的保留果酒中的营养物质,且操作简单,费用低,适宜广泛推广应用。In this research,black fruit glandular-ribbed Rowan fruit(short name:blackfruit)was used as the raw material.Blackfruits were pretreated respectively in five different ways,namely,no pretreatment(CK,as the control),warm water bath treatment(HTWB),apple ripening treatment(AMWA),late harvest treatment(DH),and freezing treatment(LTF),and the fruits were processed into fruit wines,to compare the differences in nutrient content and antioxidant activity of the fruit wines.The results showed that after the comparison of the five fruit wines,the pretreatments decreased significantly the fruit wine’s total acid content and antioxidant activity and caused significant differences in the nutrient contents of the fruit wines.The polyphenol content(8.94 mg/g)and hydroxyl radical scavenging rate(40.9%)of the LTF-treated wine were significantly higher than those of the other fruit wines(P<0.05).The content of total flavonoids(19.23 mg/g),tannin content(0.782%)and superoxide radical scavenging rate(68.08%)of the HTWB-treated wine were significantly higher than those of other fruit wines(P<0.05);the anthocyanin content(0.155 mg/g)and DPPH scavenging rate(97.91%)of the DH-treated wine were significantly higher than those of other fruit wines(P<0.05).The results of principal component analysis showed that among the five pretreatments,the late harvest treatment was the best pretreatment for retaining the nutrients in the fruit wine and its operation was simple and its cost was low,thus,this pretreatment is suitable for wide promotion and application.

关 键 词：黑果腺肋花楸果酒 预处理 营养物质 抗氧化 主成分分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]