加工工艺对蓝莓汁和蓝莓酒中花色苷及类黄酮的影响

Effect of processing technology on the contents of anthocyanins and flavonoids in blueberry juice and wine

为了优化保留蓝莓中活性成分的加工工艺参数,考察了制汁、不同发酵工艺条件对蓝莓汁和蓝莓酒中花色苷和类黄酮物质的影响。结果表明,添加3‰果浆酶在60℃条件酶解2.0 h制得的蓝莓汁出汁率提高至72.50%,可溶性固形物含量为14.5%,花色苷及类黄酮含量分别为250.36 mg/100 m L和408.10 mg/100 m L。选择蓝莓原果浆在接菌量4%、25℃的条件下不加糖发酵的蓝莓酒花色苷及类黄酮含量分别为111.50 mg/100 m L和523.87 mg/100 m L。研究结果为提升蓝莓汁及蓝莓酒的营养品质提供一定的理论依据。

The effects of different juicing and fermentation parameters on anthocyanins and flavonoids contents in blueberry juice and wine were investigated,to optimize the technology parameters for maintaining high contents of active compounds in blueberry fruits.Results showed the juice yield,soluble solid content,anthocyanins and flavonoids contents increased to 72.50%,14.5%,250.36 mg/100 ml and 408.10 mg/100 ml,respectively,by extracting with 3‰pulp enzyme at 60℃for 2.0 h.Blueberry wine fermented by pure pulp without exogenous sugar at 25℃with 4%yeast addition contained more anthocyanins(111.50 mg/100 ml)and flavonoids(523.87 mg/100 ml).The results could provide theoretical basis for promoting the nutritional quality of blueberry juice and wine.