Microsoft Word 赵慧芳-二校出2353

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1 7 6 Vol. 7 No Journal of Food Safety and Quality Jun., 赵慧芳, 朱 * 泓, 吴文龙 (, ) 摘要 : 目的 方法 6,, 6 结果 6 8.8%~14.2%, 0.447%~1.604%, 6~45, 22~83 mg/100 ml, 1.10~1.23, 60%~70%, 7, 30%, 3.63±0.050, 6.70±0.019 mg/100 ml, 1.34, 95%, 结论 ; 关键词 : ; ; ; Comparison of blueberry and blackberry raw juice and seven kinds of red fruit juice beverage products ZHAO Hui-Fang, ZHU Hong, WU Wen-Long * (Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing , China) ABSTRACT: Objective To compare the quality of blueberry and blackberry fruit raw juice and seven kinds of natural red fruit juice beverage products. Methods By the contrast of juice yield rate, soluble solid content, total acid content, color value, total anthocyanin content and anthocyanin degradation index of blueberry and blackberry raw fruit juice, a product of blackberry fruit juice beverage was prepared and compared with six kinds of red fruit juice beverage. Results The soluble solid content of raw fruit juice were in the range of 8.8% to 14.2%, total acid content were 0.447%~1.604%, color values were in the range of 6 to 45, total anthocyanin content and degradation indexes of raw fruit juice were in the range of 22 to 83 mg/100 ml and 1.10 to The juice yield rates of three kinds of blueberry and three kinds of blackberry cultivars were 60%~70%. Gardenblue and Boysen fruit raw juice 基金项目 : (CX(15)1026) ( ) (SXGC[2015]332) Fund: Supported by Jiangsu Agricultural Science and Technology Independent Innovation Project (CX(15)1026), Nanjing Science and Technology Project ( ) and Sanxin Agricultural Project of Jiangsu Province (SXGC[2015]332) * 通讯作者 :,, wwl@163.com *Corresponding author: WU Wen-Long, Professor, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing , China wwl@163.com

2 had preferable quality. There was a large difference among the quality of juice beverage products. The juice content of blackberry juice beverage was 30%, color value was 3.63±0.050, total anthocyanin content was 6.7±0.019 mg/100 ml and anthocyanin degradation index was 1.34, which all ranked only second to Blue Beauty organic wild blueberry juice. Blue Beauty wild blueberry juice and Bright mulberry drink had moderate quality and ranked the first and second in sensory evaluation test. Conclusion According to the quality ranked from high to low, six blueberry and blackberry cultivars are Gardenblue, Boysen, Hull, Chester, Brightwell and Prolific; and seven juice beverage products are Blue Beauty organic wild blueberry juice, blackberry fruit juice, Bright mulberry drink, Blue Beauty wild blueberry juice, Cui Yayuan blueberry juice, Lv Qing wild blueberry juice, and Jinshuanggu blueberry drink. KEY WORDS: red fruit juice; color value; total anthocyanin content; anthocyanin degradation index 1 引言,,,,,,,, [1-4],,,,,, [5], [6,7],,, [8,9] 3 3,,,, 5 1,, 7 2 材料与方法 2.1 材料 ( 10%), ( 20%), ( 50%), ( 95%), ( 50%), ; ( 30%), : (Garden Blue) (Prolific) (Brightwell) 2015, -18 ; : (Hull) (Boysen) (Chester) 2015, 方法 蓝莓 黑莓果汁样品的制备 100 g 250 ml,, 20 L ( ), 45 2 h [10], 4000 r/min 5 min,, 黑莓果汁饮料的制备 35 kg,,,, 30%, 果汁样品的预处理 6 50 ml, 4000 r/min 5 min, 色价的测定, ph 100% 1 cm (1) : 0.6 mol/l; : 0.3 mol/l; ph=3.0 : 0.6 mol/l 100 ml 0.3 mol/l 127 ml, (2) 2 ml, ph ml,,,,,, 0.2~0.7

3 6, : E 0.7, ph=3.0 [11] E=A f/m 100 : E ; A ; m, g; f 总花色苷 (total anthocyanins, ACY) 含量及降解指数的测定, -3-, ph 1.0, 510 nm, ph 4.5,, 510 nm, (1) : 0.2 mol/l; : 0.2 mol/l; : 0.2 mol/l; : 0.2 mol/l; ph=1.0 : 0.2 mol/l 0.2 mol/l 25 : 67 ; ph=4.5 : 0.2 mol/l 0.2 mol/l 1:1 (2) 2 ml, ph 1.0 ph ml,, 2 ml 18 ml, 1 cm 510 nm 700 nm, ( -3- ) [12] : ACY (mg/100 g) =A V/ (26900 m) 100 : A, (A510-A700)pH 1.0-(A510-A700) ph 4.5; V, ml; m, g; ; ph 1.0 ph ph 1.0,, [13] : Degradation Index(DI)=(A510- A700)pH 1.0/A : A, ; DI 果汁产品的品尝和评价 7 5,, 3 结果与分析 3.1 蓝莓 黑莓原果汁的品质差异, 60%~70% ( 1),, 69%,, 65%,, 61.4%, SSC( ), 1 1, 3 3 ph ~519 nm,, 513~514 nm,, 519 nm, 3 SSC 10.4%~14.2%, 0.511%~0.719%, 6~30, SSC, ; SSC, ; SSC, SSC 8.8~9.9, 0.752%~1.604%, 22~45, SSC,,, Table 1 表 1 蓝莓 黑莓原果汁的品质指标 (n=3) Quality indexes of blueberry and blackberry raw fruit juice (n=3) λ max SSC(%) (%) ACY(mg/100 ml) (%) ACY(%) ±0.055 a 0.511±0.022 e 28.6±1.8 b 82.8±1.6 a 1.12±0.016 a 67.5±0.42 b 1.59±0.088 a ±0.050 c 0.719±0.032 d 6.5±0.10 c 27.3±2.4 bc 1.18±0.044 a 69.4±0.50 a 1.05±0.065 c ±0.53 b 0.447±0.019 f 11.3±3.6 c 22.8±0.65 c 1.16±0.056 a 69.7±0.34 a 0.75±0.042 e ±0.038 e 0.752±0.034 c 22.9±2.6 b 49.3±0.29 b 1.10±0.021 a 69.1±0.39 a 0.75±0.046 e ±0.048 c 1.604±0.057 a 44.6±0.65 a 78.6±14.8 a 1.10±0.029 a 65.7±0.29 c 0.77±0.048 d ±0.049 d 0.922±0.041 b 23.0±2.4 b 39.2±1.6 bc 1.23±0.079 a 61.4±0.27 d 1.39±0.072 b :, P<0.05

4 SSC, 6 22~83 mg/100 ml, 1.10~1.23, 6, 6,,, 1.59%,, ( 78.6±14.8 mg/100 ml), 0.77%,, 果汁产品色价的差异,,, 2, 7, 509~527 nm,, 509 nm, 2, nm, 500~540 nm [14], 7, 2, 0.6~13.2, ( 13.13±0.484),,, 3, 果汁产品总花色苷含量的差异,, 3, ph, [1-3], (10% 95% ), 30%, 1(, P<0.05) 10.00±0.222 mg/100 ml, 6.70±0.019 mg/100 ml,, 2.80± ±0.017 mg/100 ml, 3.4 果汁产品降解指数的差异 7, 2(, Table 2 表 2 果汁产品的色价及最大吸收峰 Color value and maximum absorption peak of fruit juice beverage products (%) λ max (ph 3.0) (n=3) ±0.050 b ±0.049 e ±0.051 c ±0.015 f ±0.021 d ±0.484 a ±0.026 c :, P< Fig. 1 Total anthocyanin content difference of fruit juice beverage products

5 6, : Fig. 2 2 Differences of anthocyanin degradation index of fruit juice beverage products Table 3 表 3 果汁产品品尝及评价结果 Tasting and evaluation results of fruit juice beverage products (%) 30,,,, 6 20,,, 5 50,,, 2 10,, 4 50,,,, 1 95,, 7 30,, 3 P<0.05),, 1.17~2.45,, 2,, 2.45, ( ) 3.5 果汁产品品尝评价 7 5 7,,, 3 3,, 50%,,,, 10% 20%,,,,,, 4 讨论 3 3,,, 2, 0.7%~1.7%,,,, 6,, 0.6~13.2, ( 30% ) 0~10.0 mg/100 ml,,,, 1.17~2.45,

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