Microsoft Word 方堃.doc

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1 4 6 Vol. 4 No Journal of Food Safety and Quality Dec., 2013 方 1, 堃 2, 陆胜民 1*, 夏其乐 1, 杨颖 1 (1.,, ; 2., ) 摘要 : 目的方法,, C (A) (B)(C) (D) 结果和结论 1:1, 60% (v/v), 40 min, 30 d, DPPH 66.30% 关键词 : ; ; ; Optimizing of main composition changes and extraction conditions of blueberry juice wine FANG Kun 1, 2, LU Sheng-Min 1*, XIA Qi-Le 1, YANG Ying 1 (1. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou , China; 2. School of Tea and Food Science, Anhui Agricultural University, Hefei , China) ABSTRACT: Objective To optimize the main composition changes and extraction conditions of blueberry juice wine. Methods Blueberry integrated alcoholic beverage was produced by immersing the fresh blueberry fruits into different concentrations of alcohol. Some ingredients, like total phenols, flavonoids, anthocyanins, total acid, soluble solids and Vitamin C, of blueberry fruits dissolved into the alcohol solution during immersion process were dynamically monitored. Orthogonal test was used to determine the effect of solid-liquid ratio (A), alcohol concentration (B), ultrasonic time (C) as well as immersion time (D) on the antioxidant capacity of the blueberry integrated alcoholic beverage. Results and Conclusion The best combination of factors was the ratio of fruit to liquid 1:1, alcohol concentration 60%(v/v), ultrasonic time 40 min, impregnation time 30 d, and the DPPH radical scavenging capacity of the alcoholic beverage was determined to 66.30%. KEY WORDS: blueberry; integrated alcoholic beverage; antioxidant; orthogonal test (Vaccinium angustifolium aiton),,,, [1],,,,, [2-3], * 通讯作者 :,,, lushengmin@hotmail.com *Corresponding author: LU Sheng-Min, Research Professor, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, No.198, ShiqiaoRoad, Jianggan District, Hangzhou , China. lushengmin@hotmail.com

2 C,, A SOD [4] [5],,,,,,,, 5,,,,,,,, [3-4],, [6], 50%, [7] 45%,,,,, 1 材料与方法 1.1 原料和试剂 : ( ), : 95%, Folin 1, (1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)), 1.2 仪器与设备 UV-1800 / (); Quick-Brix 90 ( - () ); FE 20 ph ( - () ); AL 104-IC [ - () )]; 1.3 方法浸提方法,, (%); (: ), (min) 3 L 9 (3 3 )( 1) 400 g, ml 静态浸提取样分析,,,, 10 d 指标测定方法 : ph [8], 1 ml 9 ml ph 1.0 (KCl-HCl) ph 4.5 (NaAc-HCl), nm : (mg/l)=[(δa M W )/(ε 1)] Df 1000 : ΔA=(A 510 -A 700 )ph 1.0-(A 510 -A 700 )ph 4.5; M W : ( mg/mol); ε: (24825 mol -1 ); Df : () : Folin- [9], 1 ml 25 ml, 9 ml, 0.5 ml Folin, 5 min 5 ml 5 %NaCO 3,, 60 min, 750 nm :, GB/T15038, : Vc: [10], 0.1 ml, 0.5 ml 20 g/l, 1.5 ml 20 g/l, 1 ml, 0.5 ml 0.4%-, 1 ml 5 g/l -, 0.5 ml 0.3 g/l -, min,, 534 nm DPPH [11] : DPPH,, DPPH ;, ml 3.9 ml DPPH,, 30 min,, 5l7 nm

3 6 堃, : 1771 Ai, : =[1-(A i -A j )/A 0 ] 100%; : A 0 : 0.1 ml 3.9 ml DPPH ; A i : 0.1 ml 3.9 ml DPPH ; A j : 0.1 ml 3.9 ml 1.4 统计学方法 Excel 2007 IBM SPSS Statistics 20, 2, ± (means±sd), IBM SPSS Statistics 20, P< 结果与分析 2.1 浸提过程中蓝莓露酒主要指标的变化蓝莓露酒酚类物质的变化 [12-13],,, 9 ( 2) 50 d, 1.42 mg/ml(7 ),, 10~20 d, 66.3%(3 ) 3, 10~20 d, 20~30 d, 1~5 40~60 d, 9 60 d 2 3, 70 d,, 1:1, 60% (7 ) ; 1:1.5, 40% (3 ),, 60 d, 2,, 2 3, 1:1, 1:1.5, 10 d 9, 40%, 50% 60%,,,,,, d 20 d, 9, 7, 0.28 mg/ml 30 d, 20 d, 70 d 47%, 1:1, 50% (4 ), 84.6%, 4 [14],,,, [15], ph, [16] 蓝莓露酒总酸的变化,, 5,, 10~20 d Table 1 表 1 蓝莓露酒浸提条件因素水平表 Immersion conditions of blueberry integrated alcoholic beverage A(g/mL) B/% C/min 1 1: : :

4 表 2 蓝莓露酒浸提过程中酒样总酚含量的变化 Table 2 The change of total phenols in blueberry integrated alcoholic beverage during immersion /(mg ml -1 ) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ~9 : 1:1, 40 %; 1:1.2, 40 %; 1:1.5, 40 %; 1:1,50 %; 1:1.2, 50 %; 1:1.5, 50 %; 1:1, 60 %; 1:1.2, 60 %; 1:1.5, 60 %; d ; n=2 表 3 蓝莓露酒浸提过程中酒样黄酮的变化 Table 3 The change of flavonoids in blueberry integrated alcoholic beverage during immersion /(mg ml -1 ) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ~9 : 1:1, 40 %; 1:1.2, 40 %; 1:1.5, 40 %; 1:1, 50 %; 1:1.2, 50 %; 1:1.5, 50 %; 1:1, 60 %; 1:1.2, 60 %; 1:1.5, 60 %; d ; n=2 表 4 蓝莓露酒浸提过程中酒样花色苷的变化 Table 4 The change of anthocyanins in blueberry integrated alcoholic beverage during immersion /(mg ml -1 ) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ~9 : 1:1, 40 %; 1:1.2, 40 %; 1:1.5, 40 %; 1:1, 50 %; 1:1.2, 50 %; 1:1.5, 50 %; 1:1, 60 %; 1:1.2, 60 %; 1:1.5, 60 %; d ; n=2

5 6 堃, : 1773 Table 5 表 5 蓝莓露酒浸提过程中酒样总酸的变化 The change of total acid in blueberry integrated alcoholic beverage during immersion (g/l) ± ± ± ± ± ±0 3.34± ± ± ± ± ± ± ± ± ± ±0 2.76± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.08 1~9 : 1:1, 40 %; 1:1.2, 40 %; 1:1.5, 40 %; 1:1, 50 %; 1:1.2, 50 %; 1:1.5, 50 %; 1:1, 60 %; 1:1.2, 60 %; 1:1.5, 60 %; d ; n=2, 50~60 d, 60~70 d, 40 d,,, 10 d 9, 50% 蓝莓露酒可溶性固形物的变化, 6, 10~20 d,, [17],,,, 蓝莓露酒 V C 的变化 7 V C, 40 d, 40 d V C, 1:1.2, 60% (8 ) 1:1.5, 60% (9 ), 50 d, 1:1, 50% (4 ) 1:1.5, 50% (6 )50~60 d V C, V C, V C, V C,, V C [18], V C V C, 2.2 正交试验结果浸提天数对蓝莓酒成分变化的影响 40~60 d, d, 40 d, 40 d V C 20 d,,, 4, d, 2~ 最佳浸提条件的确定 8, DPPH,, 4, (P<0.05) A 1 B 3 C 2 D 2, 60%, 1:1, 40 min, 30 d, DPPH 66.30%,, 9 10

6 Table 6 表 6 蓝莓露酒浸提过程中酒样可溶性固形物的变化 The change of soluble solids in blueberry integrated alcoholic beverage during immersion /% 1 9.9± ± ± ±0 11.1± ±0 11.0± ± ±0 11.2± ± ± ± ± ± ± ± ± ± ± ± ±0 11.8± ± ± ± ± ± ± ±0 12.1± ± ± ±0 12.5± ± ± ± ± ± ±0 12.5± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 0 1~9 1:1, 40 % 1:1.2, 40 % 1:1.5, 40 % 1:1, 50 % 1:1.2, 50 % 1:1.5, 50 % 1:1, 60 % 1:1.2, 60 % 1:1.5, 60 % d n=2 Table 7 表 7 蓝莓酒露酒浸提过程中酒样 V C 的变化 The change of Vitamin C in blueberry integrated alcoholic beverage during immersion V C /( mg ml -1 ) 20 d 30 d 40 d 50 d 60 d ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ~9 1:1,40 % 1:1.2,40 % 1:1.5,40 % 1:1,50 % 1:1.2,50 % 1:1.5,50 % 1:1,60 % 1:1.2,60 % 1:1.5,60 % d n=2 Table 8 表 8 蓝莓酒正交试验因素水平 Immersion conditions of orthogonal design for blueberry wine A( ) B/% C/min D/d 1 1: : :

7 6 堃, : 1775 Table 9 表 9 正交试验结果 Results of orthogonal experiment A B /% C /min D /d DPPH /% K K K k k k R A 1 B 3 C 2 D 2 B A D C 表 10 DPPH 自由基清除率的方差分析 Table 10 Analysis of DPPH radical scavenging capacity s mean square F P A B * C D : *(P<0.05) 3 结论与讨论, V C 40 d, 40 d, V C,,

8 , DPPH, : 1:1, 60 %, 40 min, 30 d, DPPH 66.3%,,,,,,,,,, 参考文献 [1],,. [J]., 2010, 6: Wang SS, Sun AD, LI SY. Advancement of Health Function of Blueberry and Its Utilization[J]. Food and Nutrition in China, 2010, 6: [2],,,. [J]., 2008, 35(3): Sun YH, Yu R, Bu K, et al. A new and Rapid multi-enzyme Technique for Brewing Blue Berry Wine[J]. Liquor Making, 2008, 35(3): [3],,,. [J]., 2013, 13(1): Liu JB, Zhao Y, Zou LG, et al. Comprehensive Utilization of Chinese Vaccinium Plants in the Field of Food[J]. Storage and Process, 2013, 13(1): [4],. [J]., 2010, (9): Xue GX, Liu XG. Research on the Processing Conditions of Wild Blueberry Fruit Wine[J]. Liquor-making Sci Technol, 2010, (9) : [5],,,. [J]., 2009, 3: Zhang HQ, Xie M, Liang YL, et al. Present Situation and Potential Advantages of Blueberry Industry Development in China[J]. J Zhejiang Agric Sci, 2009, 3: [6],,. [J]., 2007, 26(3): Wang ZY, Xu ML, Zhu BW. Optimum conditions for extraction of nnthocyanidin from blueberry[j]. J Dalian Inst Light Ind, 2007, 26(3): [7],,,. [J]., 2012, (11): Fan JS, Wu LS, Zhang CL, et al. Study on the Material of Blueberry Wine [J]. Food Ind, 2012, (11): [8] Lee J, Durst RW, Wrolstad RE. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the ph differential method: Collaborative study[j]. J AOAC Int, 2005, 88(5): [9] Xu G, Liu D, Chen J, et al. Juice components and antioxidant capacity of citrus varieties cultivated in China[J]. Food Chem, 2008, 106(2): [10],,. [M]. :, 2007: Cao YK, Jiang WB, Zhao YM. Postharvest physiology and biochemistry experiments guidance [M]. Beijing: China Light Industry Press, 2007: [11],,. DPPH [J]., 2012, 33(24): Extraction and DPPH Radical Scavenging Activity of Flavonoids from Rose Flower Buds [J]. Food Sci, 2012, 33(24): [12],. [J]., 2004, 2: Tian DY, Yang RH. Studies on the Relation of Total Phenols Content to the Antioxidant Activity of Fruits and Vegetables[J]. Chem World, 2004, 2: [13],,,. [J]., 2012, 3: Zhao EL, Yao YX, Shi SM, et al. Total phenol and antioxidant activities of cortex fraxini extracts by different extracting solvents [J]. China Food Additives, 2012, 3: [14],,,. [J]., 2013, 30(2): Zhang XN, Gao ZH, Liu QZ, et al. Optimization of extraction procedure of anthocyanins from blueberry[j]. Hebei J Industrial Sci Technol, 2013, 30(2): [15] Kader F, Rovel B, Girardin M, et al. Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum L). Role of blueberry polyphenol oxidase, chlorogenic acid and anthocyanins[j]. J Sci Food Agr, 1997, 74(1):

9 6 堃, : 1777 [16],,,. [J]., 2008, 34(2): Shi G, Zhang CZ, Chen L, et al. Stability of Anthocyanin from Blueberry[J]. Food Ferment Ind, 2008, 34(2): [17],. [J]., 2008, 29(11): Kang J, Cui JY. Study on the factors of extracting soluble solid from the Russian-olive in Xinjiang[J]. Food Res Dev, 2008, 29(11): [18],,,. Vc [J]. :, 2011, 24(5): Wang SK, Gao HJ, Hong YC, et al. Study on Preservation Rate of Vc of Strawberry Juice Fruit Wine[J]. J Sichuan Univ Sci & Eng:Natural Sci Editton, 2011, 24(5): 作者简介 ( 责任编辑 : 张宏梁 ) 方堃, 硕士生, 主要研究方向为食品加工与安全 fangk270@hotmail.com 陆胜民, 博士, 研究员, 主要研究方向为农产品加工 lushengmin@hotmail.com

Microsoft Word 马姜-出3355

Microsoft Word 马姜-出3355 6 9 Vol. 6 No. 9 2015 9 Journal of Food Safety and Quality Sep., 2015 马姜 1, 高原 1*, 王红静 2 (1.,, 100089; 2. ( ), 100080) 摘要 : 目的, 方法 HORIBA LA-950 结果,, 结论, 关键词 : ; ; ; Application of particle