4 6 Vol. 4 No. 6 2013 12 Journal of Food Safety and Quality Dec., 2013 方 1, 堃 2, 陆胜民 1*, 夏其乐 1, 杨颖 1 (1.,, 310021; 2., 230036) 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 310021, China; 2. School of Tea and Food Science, Anhui Agricultural University, Hefei 230036, 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 :,,, E-mail: 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 310021, China. E-mail: lushengmin@hotmail.com
1770 4 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- -2- (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 1.3.1 浸提方法,, (%); (: ), (min) 3 L 9 (3 3 )( 1) 400 g, 400 500 600 ml 1.3.2 静态浸提 取样分析,,,, 10 d 1.3.3 指标测定方法 : ph [8], 1 ml 9 ml ph 1.0 (KCl-HCl) ph 4.5 (NaAc-HCl), 510 700 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 : (484.82 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 -, 30 90 min,, 534 nm DPPH [11] : DPPH,, DPPH ;, 0.7 1 ml 3.9 ml DPPH,, 30 min,, 5l7 nm
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<0.05 2 结果与分析 2.1 浸提过程中蓝莓露酒主要指标的变化 2.1.1 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%,,,,,, 3 9 70 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] 2.1.2 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 1:1 40 30 2 1:1.2 50 40 3 1:1.5 60 50
1772 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 ) 1 0.678±0.092 0.974±0.012 1.002±0.035 1.120±0.120 1.130±0.099 1.145±0.021 1.045±0.078 2 0.663±0.006 0.893±0.11 0.908±0.039 1.045±0.035 1.160±0.085 1.115±0.021 1.020±0.042 3 0.496±0.056 0.825±0.003 0.862±0.050 1.005±0.049 1.060±0.071 1.125±0.007 1.040±0.014 4 0.839±0.022 1.075±0.017 1.080±0.005 1.210±0.042 1.255±0.049 1.160±0.042 1.065±0.007 5 0.698±0.030 0.969±0.016 0.980±0.005 1.190±0.113 1.175±0.078 1.190±0.113 1.175±0.163 6 0.591±0.024 0.848±0.003 0.893±0.102 1.130±0.028 1.235±0.092 1.215±0.092 1.205±0.021 7 0.873±0.007 1.135±0.016 1.151±0.041 1.390±0.042 1.420±0.071 1.415±0.007 1.340±0.014 8 0.728±0.009 0.972±0.025 1.000±0.028 1.165±0.007 1.225±0.035 1.245±0.021 1.185±0.021 9 0.666±0.096 0.954±0.056 1.005±0.002 1.185±0.049 1.235±0.078 1.275±0.049 1.230±0.042 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 ) 1 1.105±0.162 1.639±0.023 1.816±0.017 1.836±0.024 1.572±0.017 1.801±0.088 1.593±0.147 2 1.020±0.040 1.448±0.076 1.622±0.080 1.687±0.110 1.606±0.081 1.827±0.065 1.619±0.074 3 0.728±0.130 1.329±0.056 1.516±0.053 1.600±0.097 1.595±0.023 1.840±0.037 1.641±0.034 4 1.397±0.004 1.825±0.030 1.952±0.105 1.938±0.087 1.845±0.004 1.853±0.017 1.596±0.006 5 1.111±0.020 1.584±0.038 1.718±0.004 1.896±0.195 1.726±0.236 1.956±0.215 1.740±0.229 6 0.927±0.076 1.286±0.051 1.600±0.065 1.674±0.056 1.781±0.177 1.926±0.126 1.766±0.081 7 1.431±0.049 1.988±0.072 2.188±0.058 2.161±0.068 2.253±0.060 2.314±0.034 1.998±0.058 8 1.154±0.053 1.646±0.009 1.788±0.033 1.715±0.114 1.852±0.073 2.054±0.010 1.813±0.030 9 1.096±0.154 1.582±0.202 1.794±0.187 1.841±0.086 2.016±0.283 2.009±0.067 1.696±0.138 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 ) 1 0.131±0.026 0.151±0.010 0.139±0.006 0.090±0.003 0.064±0.006 0.051±0.006 0.029±0.003 2 0.135±0.001 0.160±0.002 0.145±0.011 0.110±0.001 0.083±0.009 0.073±0.002 0.044±0.001 3 0.105±0.022 0.153±0.003 0.156±0.001 0.121±07004 0.107±0.001 0.091±0.005 0.059±0.005 4 0.208±0.013 0.217±0.006 0.184±0.001 0.132±0.003 0.094±0.002 0.059±0.002 0.035±0 5 0.176±0.002 0.210±0.006 0.199±0.006 0.158±0.013 0.125±0.012 0.097±0.012 0.064±0.015 6 0.130±0.003 0.164±0.008 0.161±0.004 0.130±0.007 0.107±0.005 0.085±0.006 0.058±0.006 7 0.259±0.009 0.280±0.003 0.241±0.002 0.183±0.003 0.135± 0 0.105±0.003 0.063±0.004 8 0.163±0.017 0.220±0.014 0.194±0.013 0.146±0 0.100±0.027 0.095±0.007 0.061±0.003 9 0.175±0.017 0.232±0.018 0.214±0.009 0.174±0.004 0.136±0.005 0.103±0.001 0.070±0.003 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
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) 1 2.21±0. 34 3.15±0.07 3.23±0.01 3.37±0.01 3.42±0.04 3..27±0 3.34±0.04 2 2.07±0.01 2.74±0.03 2.82±0.04 2.99±0.07 3.02±0.06 2.91±0.10 3.10±0.21 3 1.64±0.25 2.45±0.01 2.57±0 2.76±0.02 2.81±0.01 2.82±0.09 2.87±0.03 4 2.72±0.04 3.37±0.01 3.49±0.05 3.56±0.11 3.58±0.07 3.46±0.04 3.52±0.06 5 2.11±0.18 2.80±0.22 2.95±0.22 3.15±0.16 3.16±0.10 3.08±0.10 3.22±0.17 6 1.76±0.06 2.26±0.02 2.61±0.04 2.68±0.06 2.77±0.07 2.77±0.13 2.86±0.13 7 2.36±0.02 3.11±0.06 3.28±0.07 3.42±0.08 3.40±0.05 3.31±0.05 3.43±0.04 8 2.11±0.14 2.72±0.14 2.88±0.11 2.98±0.16 3.05±0.18 2.93±0.14 3.04±0.13 9 1.87±0.14 2.43±0.22 2.61±0.16 2.75±0.13 2.79±0.12 2.78±0.05 2.96±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% 2.1.3 蓝莓露酒可溶性固形物的变化, 6, 10~20 d,, [17],,,, 2.1.4 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 2.2.1 浸提天数对蓝莓酒成分变化的影响 40~60 d, 50 60 d, 40 d, 40 d V C 20 d,,, 4, 3 20 30 40 d, 2~7 2.2.2 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
1774 4 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±0.28 10.8±0.35 11.0±0.14 11.1±0 11.1±0.21 11.1±0 11.0±0 2 10.5±0.07 11.0±0 11.2±0.07 11.3±0.07 11.2±0.14 11.3±0.07 11.2±0.07 3 10.9±0.21 11.2±0.07 11.4±0.28 11.5±0.14 11.4±0.14 11.6±0.07 11.4±0.14 4 11.0±0 11.8±0.07 12.1±0.21 12.0±0.14 12.0±0.28 12.0±0.14 12.0±0.14 5 11.2±0.21 11.9±0 12.1±0.07 12.4±0.07 12.3±0.14 12.3±0 12.5±0.14 6 11.8±0.14 12.2±0.07 12.6±0.07 12.7±0.07 12.5±0.14 12.6±0 12.5±0.14 7 11.8±0.21 12.7±0.21 13.0±0.28 13.1±0.07 13.1±0.14 13.0±0.14 13.0±0.14 8 12.3±0.14 12.8±0.14 13.3± 0.21 13.2±0.14 13.2±0.14 13.3±0.28 13.4±0.14 9 12.8±0.14 13.3±0.57 13.5± 0.28 13.6±0.28 13.4±0.14 13.5±0.28 13.5± 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 1 0.354±0.029 0.357±0.028 0.384±0.032 0.202±0.013 0.186±0.012 2 0.335±0.004 0.307±0.084 0.364±0.027 0.259±0.067 0.203±0.013 3 0.289±0.001 0.327±0.005 0.379±0.002 0.263±0.008 0.229±0.009 4 0.465±0.037 0.448±0.012 0.456±0.001 0.256±0.094 0.200± 0 5 0.405±0.013 0.435±0.047 0.470±0.010 0.269±0.074 0.245±0.047 6 0.331±0 0.395±0.005 0.414±0.012 0.183±0.029 0.219±0.044 7 0.532±0.017 0.555±0.019 0.572±0.021 0.257±0.009 0.293±0.003 8 0.405±0.011 0.440±0.014 0.471±0.028 0.363±0.028 0.252±0.011 9 0.404±0.042 0.456± 0.014 0.509±0.001 0.374±0.003 0.275±0.011 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 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 1:1 40 30 20 2 1:1.2 50 40 30 3 1:1.5 60 50 40
6 堃, : 1775 Table 9 表 9 正交试验结果 Results of orthogonal experiment A B /% C /min D /d DPPH /% 1 1 1 1 1 52.09 2 1 2 2 2 58.95 3 1 3 3 3 59.32 4 2 1 2 3 46.38 5 2 2 3 1 51.80 6 2 3 1 2 55.66 7 3 1 3 2 46.98 8 3 2 1 3 48.74 9 3 3 2 1 56.23 K1 56.487 48.483 52.163 53.373 K2 51.280 53.163 53.853 53.863 K3 50.650 57.070 52.700 51.480 k1 18.829 16.161 17.388 17.791 k2 17.093 17.721 17.951 17.954 k3 16.883 19.023 17.567 17.160 R 6.137 8.587 1.690 2.383 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 68.379 2 34.1895 15.284 B 110.895 2 55.4475 24.787 * C 4.474 2 2.237 1.000 D 9.505 2 4.7525 2.124 : *(P<0.05) 3 结论与讨论, V C 40 d, 40 d, V C,,
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6 堃, : 1777 [16],,,. [J]., 2008, 34(2): 97-99. Shi G, Zhang CZ, Chen L, et al. Stability of Anthocyanin from Blueberry[J]. Food Ferment Ind, 2008, 34(2): 97-99. [17],. [J]., 2008, 29(11): 56-60. 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): 56-60. [18],,,. Vc [J]. :, 2011, 24(5): 497-500. 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): 497-500. 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 E-mail: fangk270@hotmail.com 陆胜民, 博士, 研究员, 主要研究方向为农产品加工 E-mail: lushengmin@hotmail.com