摘要
花青素是桑椹中的重要活性功能成分,但并不稳定,易受到温度、光照、pH等影响。本研究对生产上常见的8个果桑品种桑椹中的花青素含量进行比较,并分析了烘干温度、烘干时间对桑椹花青素含量的影响。结果发现,花青素含量在不同果桑品种间存在较大差异,其中以品种琼46和大10的花青素含量最高,花青素质量分数均大于55 mg/g;在短期贮藏过程中,桑椹质量不断降低而花青素含量不断提高;随着烘干温度升高、烘干时间延长,桑椹花青素含量降低差异极显著(P<0.01),因此桑椹烘干温度不应高于60℃,烘干时间不应超过24 h。研究结果将为果桑品种选择、桑果加工工艺优化等提供一定依据。
Anthocyanin is an important functional component in mulberry fruit,which is unstable and could be easily affected by temperature,light and pH.In this study,anthocyanin contents in fruit of eight common fruit mulberry varieties in the production were compared,and effects of different drying temperature and time on the anthocyanin content were analyzed.The results showed that there were significant differences in the anthocyanin contents among different fruit mulberry varieties.Among them,anthocyanin contents in fruit of Qiong 46 and Da 10 were the highest,both higher than 55 mg/g.As the weight of mulberry fruit decreased,the anthocyanin content accumulated continuously during the shortterm storage.With the increase of drying temperature and time,there were extremely significant differences in the drop of anthocyanin content between different mulberry varieties(P<0.01),which indicated that drying temperature should not be higher than 60℃and drying time should be no longer than 24 h.These results will provide the basis for the selection of fruit mulberry varieties and the optimization of mulberry fruit processing technology.
作者
朱燕
刘培刚
陈文广
林天宝
刘岩
吕志强
魏佳
Zhu Yan;Liu Peigang;Chen Wenguang;Lin Tianbao;Liu Yan;Lyu Zhiqiang;Wei Jia(Institute of Sericulture and Tea,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;Wuyi Bureau of Agricultural and Rural Affairs,Jinhua Zhejiang 321200,China)
出处
《蚕业科学》
CAS
CSCD
北大核心
2020年第6期749-756,共8页
ACTA SERICOLOGICA SINICA
基金
浙江省公益技术研究计划项目(LGN21C160013)
浙江省自然科学基金重点项目(LZ21C020001)
现代农业产业技术体系建设专项(CARS-18)
浙江省农业(畜禽)新品种选育重大科技专项(2016C02054)。
关键词
桑椹
烘干温度
烘干时间
花青素
加工工艺
Mulberry fruit
Drying temperature
Drying time
Anthocyanin
Processing technology
