摘要
目的:研究蓝莓果酒发酵过程中花青苷的变化规律。方法:在不同的温度、初始pH、初始糖度、酵母添加量、果胶酶浓度的实验背景下,以蓝莓果酒的发酵过程中花青苷含量变化为考核指标,探究蓝莓果酒发酵过程中花青苷的变化规律,为提高蓝莓果酒中花青苷的保留率及优化蓝莓果酒的发酵工艺提供参考。以勉县兔眼蓝莓为原料,以不同的温度、pH、糖度、酵母添加量、果胶酶浓度进行对比试验,用超高效液相色谱-三重四级杆串联质谱联用仪测定蓝莓果汁中和最终果酒中花青苷的种类,得出种类变化规律;以矢车菊素-3-葡萄糖苷绘制花青苷的标准曲线,在果酒发酵后每隔2 d用紫外分光光度计检测花青苷的含量,得出含量变化规律。结果:在蓝莓果酒发酵过程中,花青苷种类基本不变,含量总体呈下降趋势。结论:不同因子对花青苷含量变化影响程度大小顺序为温度>果胶酶浓度>酵母添加量>pH>初始糖度,其中在温度为26℃、pH 3.3、酵母添加量为0.5%时,花青苷的保留率较高。
Objective： To study the change of anthocyanin in the fermentation process of blueberry fruit wine. Method： The changes of anthocyanin in the fermentation process of blueberry wine were studied under the different temperature, initial pH, initial sugar content, yeast addition amount and pectinase concentration. By explore the blueberry wine fermentation process to improve the retention rate of anthocyanin in blueberry wine and optimize the fermentation process as well. The effects of different temperature, pH, sugar content, yeast addition and pectinase concentration were carried out by single factor test. The species of anthocyanin in blueberry fruit juice and final fruit wine were determined by high performance liquid chromatography（HPLC）-triple level 4 pole tandem mass spectrometry, and the species change pattern was obtained. The standard curve of anthocyanin was established with cyanidin-3-glucoside. The results showed that the content of anthocyanin was determined by UV spectrophotometer every two days after fermentation. Result： In the process of fermentation of blueberry wine, the content of anthocyanin was decreased. Conclusion： The order of effect of different factors on anthocyanin content was： temperature 〈pectinase concentration 〈yeast addition〈 pH〉 initial sugar content. The retention rate of anthocyanin is higher at the temperature of 26 ℃, pH 3.3, yeast addition of 0.5%.
出处
《现代食品》
2018年第1期56-61,共6页
Modern Food
基金
陕西省教育厅专项科研计划项目(编号:15JK1113)
陕西理工大学校级科研项目(编号:SLGKY-43)
关键词
蓝莓
果酒发酵
花青苷
变化规律
Blueberries
Wine fermentation
Anthocyanin
Change rule
