不同品种桑椹酒抗氧化能力及其多酚含量分析

对6个不同品种的桑椹酒的总酚、总类黄酮、原花青素、总花色苷及桑椹酒中主要的两种花色苷（矢车菊-3-氧-芸香糖苷和矢车菊-3-氧-葡萄糖苷）的总抗氧化能力及其相关性进行了分析.结果表明,不同品种的总酚、总类黄酮、原花青素、总花色苷、矢车菊-3-氧-葡萄糖苷、矢车菊-3-氧-芸香糖苷和总抗氧化能力变幅和变异系数较大,存在显著差异（P＜0.05）;桑椹酒总抗氧化能力与总酚、总类黄酮、原花青素、总花色苷及矢车菊-3-氧-葡萄糖苷和矢车菊-3-氧-芸香糖苷含量之间存在正相关性,其中与总酚的相关性最强,达到0.917 2.     

红树莓果汁和桑椹果汁花色苷结构的鉴定及杀菌方式对果汁品质的影响

采用高效液相色谱-电喷雾质谱法和紫外-可见光谱法鉴定了红树莓及桑椹中主要花色苷及黄酮的组成,并 以红树莓果汁及桑椹果汁为原料,对比分析了经巴氏杀菌（pasteurization,PS）、煮沸杀菌（boiling sterilization, BS）、微波杀菌（microwave sterilization,MS）3 种杀菌方式处理前后其总花色苷、单个花色苷、总酚、主要黄 酮、H2O2的相对含量及其他理化性质（pH值、可溶性固形物含量、吸光度、褐变度、透光率）的变化。结果表 明：红树莓中的主要花色苷为矢车菊素-3-槐糖苷和矢车菊素-3-葡萄糖苷,桑椹中主要花色苷为矢车菊素-3-葡萄糖 苷和矢车菊素-3-芸香糖苷;与对照组相比,红树莓果汁和桑椹果汁总花色苷、单个花色苷及总酚的相对含量经3 种 杀菌方式处理后都有不同程度的降低,MS处理对其影响最小;3 种杀菌方式处理后的果汁中H2O2相对含量没有显 著性差别（P＞0.05）。MS处理可以较好地保持红树莓果汁和桑椹果汁的营养品质。     

高效液相色谱-质谱法测定紫色马铃薯花色苷组成

对我国两种紫色马铃薯中花色苷进行鉴定。紫色马铃薯样品经过乙醇提取、固相萃取和HPLC/DAD/MS分析等步骤,最终确定红色马铃薯(2472)中含有天竺葵-3-芸香糖苷-5-葡萄糖苷、天竺葵-3-芸香糖苷、天竺葵-3-咖啡酰-芸香糖苷-5-葡萄糖苷、矢车菊-3-p-香豆酰-芸香糖苷-5-葡萄糖苷和天竺葵3-p-香豆酰-芸香糖苷-5-葡萄糖苷,其中天竺葵3-p-香豆酰-芸香糖苷-5-葡萄糖苷为主要成分。紫色马铃薯(紫香玉)中含有牵牛花-3-芸香糖苷-5-葡萄糖苷、牵牛花-3-p-香豆酰-芸香糖苷-5-葡萄糖苷、牵牛花-3-咖啡酰-芸香糖苷-5-葡萄糖苷、牵牛花-3-阿魏酰-芸香糖苷-5-葡萄糖苷和锦葵-3-p-香豆酰-芸香糖苷-5-葡萄糖苷,其中牵牛花-3-p-香豆酰-芸香糖苷-5-葡萄糖苷为主要成分。值得注意的是,矢车菊-3-p-香豆酰-芸香糖苷-5-葡萄糖苷在马铃薯中为首次检出。     

基于液相色谱-质谱联用技术定性定量分析黑豆种皮中可溶型和结合型花青素

以超声波辅助有机溶剂提取法获得黑豆种皮可溶型花青素提取物,再进一步对不含可溶型花青素的黑豆种皮残渣使用酸水解和碱水解以及酸碱/碱酸轮提水解,获得黑豆种皮结合型花青素提取物。采用超高效液相色谱-电喷雾-四极杆飞行时间质谱联用仪分析鉴定各黑豆种皮提取物中所含有的共17 种花青素成分,包括11 种花青素糖苷类：飞燕草素-3-O-葡萄糖苷、飞燕草素-3-O-半乳糖苷、矮牵牛花素-3-O-葡萄糖苷、矮牵牛花素-3-O-半乳糖苷、天竺葵素-3-O-芸香糖苷、矢车菊素-3-O-葡萄糖苷、矢车菊素-3-O-半乳糖苷、天竺葵素-3-O-己糖苷、芍药花素-3-O-己糖苷、天竺葵素-3-O-(6”-丙二酰葡萄糖苷)和芹菜定-3-O-(6”-丙二酰葡萄糖苷);6 种花青素苷元：飞燕草素、矢车菊素、矮牵牛花素、天竺葵素、芹菜定和芍药花素。采用高效液相色谱-电喷雾-三重四极杆质谱联用仪精确定量各类黑豆种皮提取物中的花青素含量,结果表明,酸性结合型花青素提取物中结合型花青素的总含量最高。此外,在黑豆种皮的可溶型花青素提取物中,花青素主要以花青素糖苷类形式存在,苷元含量相对极少;而在结合型花青素提取物中,则主要以花青素苷元为主,糖苷类化合物相对少见。     

四种黑米花色苷抗氧化活性的构效关系

锦葵素、天竺葵-3,5-二葡萄糖苷、矢车菊素-3-葡萄糖苷和矢车菊素-3,5-二葡萄糖苷具有很高的抗氧化活性,是黑米抗氧化作用的主要成分.4种分子中B-4'-OH是强活性基,B-3'-OH、A-5、7-OH是增效基,因具有增效基数目和位置不同抗氧化活性表现出了一定的差异.     

超高效液相色谱-三重四级杆串联质谱联用技术定性分析黑豆皮中花青苷类物质

利用超高效液相色谱-三重四级杆串联质谱联用技术(UPLC MS/MS),对黑豆皮中花青苷类物质进行定性分析。黑豆皮经石油醚索氏提取和6%甲酸水溶液回流提取,取上清液,超滤后用UPLC MS/MS、ACQUITY UPLC BEH C18(2.1 mm×50 mm,1.7μm)色谱柱,以6%甲酸和乙腈为流动相,进行梯度洗脱,在电喷雾(ESI)正离子模式下,用MRM模式监测。在黑豆皮中检测出矢车菊素类、芍药素类、天竺葵素类、锦葵素类、矮牵牛素类和飞燕草素类这6类共15种花青苷类物质,矢车菊素-3,5-双葡萄糖苷、矢车菊素-3-芸香糖苷、芍药素-3,5-双葡萄糖苷、芍药素-3-半乳糖苷、锦葵素-3-半乳糖苷、锦葵素-3-葡萄糖苷、矮牵牛素-3-半乳糖苷、矮牵牛素这8种花青苷在黑豆皮花青苷类物质研究中未见报道。通过对黑豆皮花青苷类物质的分析,建立了UPLC MS/MS检测黑豆皮中花青苷类物质方法,该方法具有操作简便、准确、快速、选择性强的特点。     

不同杀菌方式对百香果汁感官和营养品质的影响

该文研究了超高压杀菌(high pressure processing, HPP)(600 MPa/5 min)、巴氏杀菌(pasteurization, PT)(85℃/30 s)和高温短时杀菌(high temperature short time sterilization, HTST)(110℃/8.6 s) 3种杀菌方式对百香果汁理化特性、香气特征、营养品质和感官品质的影响。总体来说,杀菌方式对百香果汁的葡萄糖、果糖、蔗糖等糖和草酸、苹果酸、乳酸、乙酸、柠檬酸、奎宁酸等有机酸没有显著影响。HPP处理后百香果汁的L^*、a^*和b^*值均无显著变化,而PT和HTST显著降低了L^*和b^*值、提高了a^*值。PT和HTST导致酯类分别降低了12.6%和34.9%;而HPP促进了酮类、醇类和酯类的释放,增加了32.3%、11.5%和4.5%。热杀菌后维生素C、类胡萝卜素等抗氧化物质及活性显著降低,而HPP处理能较好的保留其营养品质。且HPP处理的百香果汁感官评价...     

不同真菌发酵对墨江紫米多酚及其抗氧化性影响的比较

研究探讨了墨江紫米中花色苷的种类,以及经过5种常用真菌(米曲霉疏展变种2083、米曲霉2011、米根霉3005、米根霉3079以及少孢根霉3152)发酵的墨江紫米中总酚含量、总黄酮含量、花色苷含量以及抗氧化性的变化。墨江紫米中含有4种花色苷,分别是矢车菊素-3,5-二葡萄糖苷、矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香糖苷和芍药花青素-3-葡萄糖苷。墨江紫米的总酚含量、总黄酮含量、花色苷含量以及抗氧化性受到发酵菌株和发酵时间的影响,其中米根霉3005、少孢根霉和米曲霉疏展变种在4天发酵过程中均可以显著提高墨江紫米的上述指标(P0.05)。结果表明,墨江紫米,尤其是经真菌发酵一定时间的墨江紫米,可能是一个天然抗氧化剂的良好来源,可以作为一种营养品或功能性食品加以开发利用。     

超高压和高温短时杀菌对NFC橙汁品质的影响

本文对比了超高压（Ultral high pressure processing,HPP,600 MPa,1 min）和高温短时（High temperature short time,HTST,110℃,8.6 s）杀菌处理对非浓缩还原（Not from concentrate,NFC）橙汁处理前后及4℃、25 d贮藏期内微生物、基本理化指标以及颜色、稳定性、生物活性成分、抗氧化活性等品质的影响,并在贮藏期末对杀菌橙汁进行了感官评价。结果表明,HPP和HTST处理后NFC橙汁菌落总数、霉菌和酵母菌、乳酸菌、嗜冷菌均降低至检测限以下（<10 CFU/mL）,储藏25 d后HPP处理橙汁微生物仍未检出,符合国家果蔬汁饮料行业标准《NY/T 434-2016》,而HTST处理橙汁在贮藏期末菌落总数和霉菌酵母数量开始增加。HPP处理对橙汁色泽的L*、b*值无显著影响（P>0.05）,使a*值显著增大（P<0.05）,总色差ΔE低于HTST处理。HPP处理对橙汁悬浮稳定性的保持和果胶甲基酯酶（Pectin methylesterase,PME）的钝化效果较差,处理后HPP组和HTST组PME残留活性分别为92.31%和14.42%,贮藏末期分别为30.77%和0.03%,贮藏期间HPP组悬浮稳定性下降了95.45%。HPP处理显著提高了NFC橙汁的总酚含量13.50%（P<0.05）,对维生素C含量、DPPH自由基清除能力、FRAP铁离子还原能力、综合感官评价无显著影响（P>0.05）,显著高于HTST处理橙汁（P<0.05）。综上所述,HPP处理有助于保持橙汁的营养和感官品质,保留新鲜风味,比HTST处理更具优势,但对PME酶的钝化效果有待提高。     

甜叶菊花和叶中酚类成分分析及含量测定

以高效液相色谱-串联四极杆质谱分析仪,结合质谱分析及比对对照品或文献报道化合物的保留时间和质谱参数,在甜叶菊花和叶中鉴定了16种酚类化合物。建立一种利用高效液相色谱法测定甜叶菊中16种酚类化合物含量的方法,并对甜叶菊一新品种盛花期花和叶中酚类的含量进行测定。结果表明,甜叶菊花和叶中酚酸化合物以新绿原酸、绿原酸、隐绿原酸、异绿原酸B、异绿原酸A、异绿原酸C为主,异绿原酸A含量最高,绿原酸含量次之;花和叶中类黄酮化合物主要为芦丁、槲皮素-7-O-葡萄糖苷、木犀草素-7-O-葡萄糖苷、木犀草素-7-O-芸香糖苷、槲皮素-3-O-木糖苷、槲皮素-3-O-鼠李糖苷、芹菜素-7-O-葡萄糖苷、山奈酚-3-O-阿拉伯糖苷、山奈酚-3-O-鼠李糖苷,槲皮素-3-O-鼠李糖苷含量最高;盛花期甜叶菊花和叶中酚类总量达（22.31±0.51）mg/g和（91.11±2.32）mg/g。     

超高压和高温短时杀菌对沙棘汁品质的影响

为了筛选出适合制汁的沙棘品种,对‘中国沙棘’‘圣果一号’‘深秋红’3 种沙棘的理化品质进行比较。结果表明,‘中国沙棘’具有最高的超氧化物歧化酶（superoxidative dismutase,SOD）活力（（1 029.14±77.72）U/g）、总酚含量（（8.37±0.20）mg GAE/g）及抗氧化能力（1,1-二苯基-2-三硝基苯肼自由基清除能力（11.04±0.27）mmol TE/100 g、铁离子还原抗氧化能力（6.06±0.32）mmol TE/100 g）。沙棘汁（经‘中国沙棘’制得,下同）经浓缩后SOD活力提高2.5 倍以上,可作为功能性产品。对超高压（high pressure processing,HPP）（500 MPa/6 min）或高温短时（high-temperature short-time,HTST）（100 ℃/15 s）处理后的沙棘汁品质进行了比较。两种处理都可以使沙棘汁中的菌落总数下降超过3（lg（CFU/mL））,且使霉菌和酵母无法检出。此外,两种处理均提高了沙棘汁中SOD的活性,其中HPP处理组的SOD活性在贮藏期间更高。两种处理均很好地保留了总酚、抗坏血酸含量及抗氧化能力,且这些品质指标在4 ℃冷藏期间同样得到很好的保留。综上,HPP和HTST处理的沙棘汁都是具有高SOD活性和抗氧化能力的产品。     

Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice

Ultrafiltration (UF, 0.05 μm) with a ceramic membrane was combined with high-pressure processing (HPP) at 500 MPa/6 min and high-temperature short time (HTST) at 110 °C/8.6 s to process fresh apple juice. The aim of this study was to compare the effect of UF + HPP and UF + HTST on quality features of fresh apple juice and analyze the quality changes of the juice treated by UF + HPP and stored during 60 days at 4 °C. Applying UF, total plate count (TPC) and yeasts and molds (Y&M) significantly decreased by 0.29 and 0.28 log cycle, total phenols and ascorbic acid decreased by 33.50 and 26.52 %, and antioxidant capacity, using the DPPH and FRAP assay, significantly decreased by 26.40 and 25.37 %. Meanwhile, the juice clarity was 99.75?±?0.07 % and seven aroma compounds were changed. TPC and Y&M in juices treated by UF + HPP and UF + HTST were <1 log cycle. When compared to the juice treated by UF + HTST, the juice treated by UF + HPP showed lower browning degree and higher total phenols and clarity, and retained seven main volatile aroma compounds. Fresh apple juice processed by UF + HPP was microbiologically safe (TPC <1.8 log cycles and Y&M <1 log cycle) during 60 days of storage at 4 °C. The first-order model was a suitable model for all quality parameters of refrigerated fresh apple juice; however, rate constant k of first-order model was between ?0.0157 and 0.0350, showing the quality features of the refrigerated juice was stable.     

超高压和高温短时杀菌对绿色复合果蔬汁的杀菌效果与品质影响

通过感官评价,综合基本理化指标得出了一种较优的绿色复合果蔬汁的配方,并对比超高压(high hydrostatic pressure,HHP)和高温短时杀菌(high temperature short time,HTST)处理前后及其在4 ℃贮藏过程中的杀菌效果和理化品质变化。结果表明:对复合果蔬汁分别进行HHP(600 MPa/5 min)处理和HTST杀菌(86 ℃/15 s)处理后,果蔬汁中菌落总数从5.18 lg CFU/mL,下降至1.07 lg CFU/mL和1.11 lg CFU/mL,霉菌酵母、乳杆菌和嗜冷菌均未检出,达到国家要求的果蔬汁卫生标准;HHP处理后的果蔬汁总酚含量为43.645 μg/mL,显著高于HTST绿色复合果蔬汁;与HTST处理相比,HHP处理可以更好地保持复合果蔬汁的悬浮稳定性、色泽和抗氧化性等营养和品质指标。在4 ℃,15 d的贮藏期间,经HHP处理和HTST杀菌后的复合果蔬汁微生物指标均未超出国家卫生标准,且经HHP处理后的复合果蔬汁的悬浮稳定性、色泽品质、总酚含量和抗氧化能力等各项品质指标均优于HTST杀菌组。因此,HHP绿色复合果蔬汁保持了更好的品质。     

超声波和巴氏杀菌后樱桃番茄汁的品质变化动力学

以鲜榨樱桃番茄汁为原料,研究其分别经巴氏杀菌（85 ℃、15 min）和超声波杀菌（200 W、40 ℃、30 min）后的品质动力学变化。杀菌后的樱桃番茄汁分别贮藏在不同温度条件下（0、4、10、15、20 ℃）,每隔一定时间测定其色泽、VC含量和菌落总数。结果表明：2 种杀菌方式后樱桃番茄汁的色泽随着贮藏时间的延长和贮藏温度的升高变化越明显;以VC含量变化为指标,在0～10 ℃条件下,超声波杀菌比巴氏杀菌的货架期延长了3.8～4 d;以菌落总数为评价指标,2 种杀菌方式的货架期差异不显著,菌落总数的变化符合一级反应模型,该模型可准确预测0～20 ℃各贮藏温度条件下的货架期。鲜榨樱桃番茄汁在0～10 ℃条件下贮藏,经超声波杀菌推荐货架期为6～9 d,经巴氏杀菌推荐货架期为6～8 d。     

Selection of elderberry (<Emphasis Type="Italic">Sambucus nigra</Emphasis> L.) genotypes best suited for the preparation of juice

Experiments with elderberry genotypes, ripening stage and pectinolysis were carried out in order to investigate the possibility to improve different quality characteristics of elderberry juice. Raw juice was processed using either an optimised method with respect to enzyme concentration and treatment time or produced directly without any enzymatic treatment. Neochlorogenic acid, chlorogenic acid, cyanidin-3-sambubioside-5-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-sambubioside, cyanidin-3-glucoside, quercetin-3-rutinoside (rutin) and quercetin-3-glucoside (isoquercitrin) were identified in the raw juice by liquid chromatography-mass spectrometry (LC-MS) and quantified by high-performance liquid chromatography-diode array detection (HPLC-DAD). The content of phenolic acids and flavonoids in elderberries were shown to be affected by berry development stage at harvest (ripening stage). Furthermore, a considerable variation in juice yield and physicochemical properties such as turbidity, soluble solids, titratable acidity, and content of phenolic acids and flavonoids was found between juices processed from elderberries by pectinolysis of different elderberry genotypes. Pectinolysis appeared not to have any major effect on juice yield and the content of phenolic acids and flavonoids in the juice compared to non-enzymatic processed juice. Factor analysis revealed correlations among quality characteristics such as soluble solids, titratable acidity, turbidity, and content of phenolic acids and flavonoids and it is shown that these correlations may be useful for the selection of elderberry genotypes best suited for the preparation of juice.     

Storage Changes in Anthocyanin Content of Red Raspberry Juice Concentrate

Anthocyanins from red raspberry juice concentrates were extracted with acidified ethanol and methanol and separated by high performance liquid chromatography. Six anthocyanin peaks were identified as cyanidin-3-sophoroside (cy-3-sop), cyanidin-3-glucorutinoside (cy-3-glru), cyanidin-3-glucoside (cy-3-gl), cyanidin-3-rutinoside (cy-3-ru), pelargonidin-3-sophoroside (pg-3-sop), and pelargonidin-3-glu-corutinoside (pg-3-glru). Relative proportions of individual anthocyanins were determined by comparing peak areas. The proportions of cy-3-sop, cy-3-glru and cy-3-gl in particular changed greatly on storage for 3 mo at + 20°C. Minor changes occurred when the raspberry juice concentrate was stored at ?20°C.     

高温蒸汽处理对余甘子果汁贮藏期间的品质影响及褐变行为解析

为研究高温蒸汽预处理对余甘子果汁贮藏期间成分含量的影响及对褐变行为进行解析,将预处理后余甘子（D样）与未经预处理的余甘子（W样）榨汁灭菌,分别置于不同温度下贮藏42 d,测定贮藏过程中VC、总酚、5-羟甲基糠醛（5-hydroxymethyl furfural,5-HMF）、还原糖质量浓度和褐变度的变化,并采用通径分析法解析其褐变的主要原因。结果表明：不同贮藏条件下,高温蒸汽预处理可减缓贮藏过程中余甘子果汁的VC、总酚及总糖含量的损失,并降低5-HMF的生成量及果汁的褐变度,且低温贮藏更有利于果汁成分的保留。同时,高温蒸汽预处理改变了余甘子果汁贮藏过程中引起褐变的主要因素,在4 ℃贮藏条件下,W样中的总酚质量浓度对褐变度有最大的直接作用,总酚质量浓度和5-HMF质量浓度的交互作用是影响褐变度的首要因素;对于D样来说,5-HMF质量浓度对褐变度有最大的直接作用,5-HMF质量浓度和总酚质量浓度的交互作用是影响褐变度的首要因素。在25 ℃贮藏条件下,总酚质量浓度对W样和D样的褐变度均起首要作用,同时也是决定褐变度的首要因素。在37 ℃贮藏条件下,W样中的总酚质量浓度对褐变度有最大的直接作用,也是决定褐变度的首要因素;对于D样来说,VC质量浓度对褐变度有最大的直接作用,VC质量浓度和5-HMF质量浓度的交互作用是褐变度的首要因素。     

响应面法优化圣女果百香果复合发酵饮料工艺及品质分析

在单因素试验的基础上,应用响应面分析法对圣女果百香果复合发酵饮料工艺进行优化,并对发酵后的品质指标进行了测定。结果表明,各因素对圣女果百香果复合发酵饮料中感官评分影响大小依次为果汁配比＞发酵时间＞菌种添加量＞发酵温度;最优发酵工艺条件为：圣女果:百香果汁配比6∶1、发酵时间31 h、菌种添加量3%、发酵温度37 ℃。在此优化条件下,圣女果百香果复合发酵饮料感官评分达82分,酸甜宜口、风味独特,发酵后复合发酵饮料的pH、可溶性固形物、总酸、还原糖、总酚、总黄酮、番茄红素、维生素C、乳酸菌总数分别为3.30、11.50%、5.95 g/100 ml、6.68 g/100 g、40.03 mg/100 g、6.83 mg/g、32.83 mg/100 g、23.31 mg/100 g、5.2×106 CFU/mL。     

Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

The effects of high-pressure processing (HPP) at 550 MPa for 6 min and of high-temperature short-time (HTST) processing at 110 °C for 8.6 s on carrot juice were evaluated. After HPP and HTST, the total plate count (TPC) was found to significantly decrease by 4.30 and 4.88 log₁₀ CFU/mL, respectively, and yeasts and molds (Y&M) were completely inactive. HPP-treated juice showed higher carotenoids, polyphenols, antioxidant capacity, viscosity, turbidity, and lower browning degrees (BDs) than HTST-treated juice, while HTST-treated juice contained higher polyacetylenes. HPP provided a more fresh-like quality and exhibited better aroma, taste, and overall acceptability. During 20 days of storage at 4 °C, both HPP- and HTST-treated juices were microbiologically safe (i.e., TPC < 2.4 log₁₀ CFU/mL, and Y&M were not detected), and their antioxidant capacities decreased linearly due to a decrease in carotenoid and polyphenol contents. The two juices did not precipitate any solids when their particle sizes decreased, and their viscosity increased; however, their organoleptic properties deteriorated as storage time increased.Industrial RelevanceThis study was intended to develop fresher and more stable carrot juice, which is not available on the market now. Acid blanching for a proper time was proved as an effective process in preventing juice serum isolation phenomenon of HPP juice, which is more likely to be accepted by consumers. HPP-treated juice had an advantage in nutritional and organoleptic properties than HTST-treated juice. This study provided a comprehensive technical support for novel application of HPP in carrot juice processing.