冷冻-微波处理对葡萄汁品质的影响

Effect of Freezing-Microwave Treatment on Grape Juice Quality

为提高赤霞珠葡萄汁中花色苷等酚类物质的溶入量,以赤霞珠葡萄浆为试验原料,研究冷冻-微波处理1、3、5、7、9、11次后葡萄汁的品质和活性成分变化,优化该葡萄汁处理方式工艺参数。结果表明,冷冻-微波处理7次的葡萄汁理化指标表现较优,出汁率为89.5%,总糖含量为277.143 g/L,总酸含量为7.65 g/L,澄清度为88.46%,色度值为6.1,且在该处理次数下的葡萄汁中生物活性成分含量高于其他组,VC含量为3.5 mg/mL,多酚含量为2 430.714 mg/L,花色苷含量为729.416 mg/L,总黄酮含量为86.556μg/mL。说明冷冻-微波处理7次的葡萄汁品质最好,酚类物质溶出率最大。

In order to improve the extraction amount of anthocyanins and other phenolic compounds in Cabernet Sauvignon grape juice,Cabernet Sauvignon grape juice was used as experimental material to study the changes of grape juice quality and bioactive components after repeated freezing-microwave treatment for 1,3,5,7,9 and 11 times,and to optimize the technique parameters of freezing-microwave treatment for grape juice.The results showed that,the grape juice treated by freeze-microwave for 7 times had the best physical and chemical indexes as followed:juice yield 89.5%,total sugar content 277.143 g/L,total acidity content 7.65 g/L,clarity 88.46%,and chroma value 6.1.And the content of bioactive components in the juice was also higher than other treatment groups:VC content 3.5 mg/mL,polyphenol content 2430.714 mg/L,anthocyanin content 729.416 mg/L,and total flavonoids content 86.556μg/mL.The results indicated that the grape juice treated by freezing-microwave for 7 times had the best quality and the highest phenolics extraction rate.