CAJ | 학술논문

目的：优化蓝莓露酒主要成分变化及浸提条件。方法以新鲜蓝莓为原料,用不同纯度的乙醇溶液浸提,并对浸提过程中溶出的总酚、黄酮、花色苷、总酸、可溶性固形物和维生素C进行动态分析。在多个单因素试验的基础上采用正交试验考察乙醇溶液和蓝莓的比例(A)、浸提用乙醇溶液的纯度(B)、浸提前超声处理时间(C)和浸提时间(D)对蓝莓酒抗氧化能力的影响。结果和结论最佳的浸提条件为料液比1：1,浸提用乙醇溶液的乙醇含量60%(v/v),超声处理时间40 min,浸提时间为30 d,在此条件下其DPPH自由基清除率为66.30%。
목적：우화람매로주주요성분변화급침제조건。방법이신선람매위원료,용불동순도적을순용액침제,병대침제과정중용출적총분、황동、화색감、총산、가용성고형물화유생소C진행동태분석。재다개단인소시험적기출상채용정교시험고찰을순용액화람매적비례(A)、침제용을순용액적순도(B)、침제전초성처리시간(C)화침제시간(D)대람매주항양화능력적영향。결과화결론최가적침제조건위료액비1：1,침제용을순용액적을순함량60%(v/v),초성처리시간40 min,침제시간위30 d,재차조건하기DPPH자유기청제솔위66.30%。
Objective To optimize the main composition changes and extraction conditions of blueberry juice wine. Methods Blueberry integrated alcoholic beverage was produced by immersing the fresh blueberry fruits into different concentrations of alcohol. Some ingredients, like total phenols, flavonoids, anthocyanins, total acid, soluble solids and Vitamin C, of blueberry fruits dissolved into the alcohol solution during immer-sion process were dynamically monitored. Orthogonal test was used to determine the effect of solid-liquid ratio (A), alcohol concentration (B), ultrasonic time (C) as well as immersion time (D) on the antioxidant capacity of the blueberry integrated alcoholic beverage. Results and Conclusion The best combination of factors was the ratio of fruit to liquid 1:1, alcohol concentration 60%(v/v) , ultrasonic time 40 min, impregnation time 30 d, and the DPPH radical scavenging capacity of the alcoholic beverage was determined to 66.30%.