浸提型桑果露酒营养和活性成分浸出规律研究

Study on the Nutrient and Active Components in Mulberry Integrated Alcoholic

为研究桑果露酒的营养和活性成分浸提规律,采用不同料液比、不同酒精度进行新鲜桑果浸提制备后,对原花青素、多酚、总糖、总酸及挥发酸浸出效果进行测定。结果表明:原花青素含量之间存在显著差异(P<0.05),在高度酒中可更有效的保留;多酚和总酸含量差异显著,且均与料液比存在线性正相关性;总糖和挥发酸均受酒精度的影响不显著,但在特定料液比中差异显著。

To study the extraction law of nutrition and active components of mulberry integrated alcoholic,fresh mulberry fruit and liquor with different alcohol content were used as test materials,and proanthocyanidins,polyphenols,total acid,total sugar and volatile acid were determined by different solid-liquid ratios.The results showed that:There was a significant difference between the content of proanthocyanidins(P<0.05),which could be more effectively retained in high alcohol wine;the total acid content of polyphenols had a linear positive correlation with the solid-liquid ratio;the total sugar and volatile acid was not greatly affected by the alcohol content,but in a specific solid-liquid ratio.