蓝莓露酒主要成分变化及浸提条件优化

Optimizing of main composition changes and extraction conditions of blueberry juice wine

目的优化蓝莓露酒主要成分变化及浸提条件。方法以新鲜蓝莓为原料,用不同纯度的乙醇溶液浸提,并对浸提过程中溶出的总酚、黄酮、花色苷、总酸、可溶性固形物和维生素C进行动态分析。在多个单因素试验的基础上采用正交试验考察乙醇溶液和蓝莓的比例(A)、浸提用乙醇溶液的纯度(B)、浸提前超声处理时间(C)和浸提时间(D)对蓝莓酒抗氧化能力的影响。结果和结论最佳的浸提条件为料液比1:1,浸提用乙醇溶液的乙醇含量60%(v/v),超声处理时间40 min,浸提时间为30 d,在此条件下其DPPH自由基清除率为66.30%。

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 immer-sion 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%.