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黑果腺肋花楸榨汁工艺研究与果汁品质评价

花匠小妙招
2025-04-22 05:24

摘要：

为制备具有强稳定性、高抗氧化与良好感官品质的黑果腺肋花楸汁,以出汁率、沉淀率和可溶性固形物含量为指标,优化料液比、果胶酶添加量,分析黑果腺肋花楸汁的总抗氧化性、抑制羟基自由基能力、清除DPPH能力;并从色度、总酚、花色苷含量、抗氧化性4个方面对不同贮藏方式的黑果腺肋花楸汁进行稳定性研究,用模糊数学法对黑果腺肋花楸汁进行感官评价。结果显示:料液比为1∶1、果胶酶添加量在0.4%时,黑果腺肋花楸汁的出汁率和可溶性固形物含量均较高;黑果腺肋花楸汁的总抗氧化能力为11.5 μmol·mL-1,抑制羟基自由基能力为17 610.3 U·mL-1。100 mL黑果腺肋花楸汁中相当于含有100.0 mg维生素C(VC),总酚和花色苷含量分别为6.8、0.7 mg·mL-1;在4 ℃避光贮藏120 d,果汁呈深紫红色,颜色变化不大,总酚和花色苷含量、抗氧化能力均未明显降低;感官评价介于优、良之间。通过工艺优化制备的黑果腺肋花楸汁具有较强抗氧化性和稳定性,且感官品质良好。

关键词: 黑果腺肋花楸, 出汁率, 抗氧化能力, 稳定性, 感官评价

Abstract:

To optimize the process of juicing to prepare black chokeberry juices with strong stability, high antioxidant capacity and good sensory quality, the solid-liquid ratio and pectinase addition were optimized based on evaluation indicators of juice yield, soluble solid and precipitation rate. Total antioxidant activity, hydroxyl radical inhibition ability and DPPH scavenging ability of optimized juice were analyzed. Meanwhile, stability of black chokeberry juice under different storage conditions was studied in terms of color, content of total phenolics and anthocyanin, and antioxidant activity. Sensory evaluation of juice was carried out by fuzzy mathematics.The results reflected theoptimumprocess of black chokeberry juice was set as solid-liquid ratio of 1∶1 and addition of pectinase at 0.4%. Total antioxidant activity was 11.5 μmol·mL-1 and ability to inhibit hydroxyl radical was 17 610.3 U·mL-1 in black chokeberry juice. Content of vitamin C (VC) of black chokeberry juice was 10.00 mg·L-1.Contents of total phenolics and anthocyanin of black chokeberry juices were 6.8 mg·mL-1 and 0.7 mg·mL-1, respectively. And after being stored at 4 ℃ in dark for 120 d, juice was dark purple red, and contents of total phenolics, anthocyanins and antioxidant capacity showed no obvious decrease. The sensory evaluation was between excellent and good. The results showed that the prepared black chokeberry juice was of high antioxidant and stable as well as good sensory quality.

Key words: black chokeberry, juice yield, antioxidantability, stability, sensory evaluation

中图分类号:

S663.9

TS255.44