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蓝莓、黑莓原果汁及7种天然红色素果汁饮料 产品的比较
引用本文:赵慧芳,朱 泓,吴文龙.蓝莓、黑莓原果汁及7种天然红色素果汁饮料 产品的比较[J].食品安全质量检测技术,2016,7(6):2353-2358.
作者姓名:赵慧芳  朱 泓  吴文龙
作者单位:江苏省中国科学院植物研究所 江苏 南京210014,江苏省中国科学院植物研究所 江苏 南京210014,江苏省中国科学院植物研究所 江苏 南京210014
基金项目:江苏省农业科技自主创新项目(CX(15)1026)
摘    要:目的比较几种蓝莓、黑莓原果汁及天然红色素果汁饮料的品质。方法通过对6品种蓝莓、黑莓果汁出汁率、可溶性固形物、总酸含量、色价、总花色苷含量及花色苷降解指数等品质指标的比较,并制备黑莓果汁饮料,与6种市售蓝莓、桑葚果汁饮料的品质进行比较。结果 6品种原果汁的可溶性固形物含量在8.8%~14.2%范围内,总酸含量在0.447%~1.604%之间,色价为6~45,总花色苷含量在22~83 mg/100 mL之间,花色苷降解指数为1.10~1.23,出汁率为60%~70%,其中园蓝和宝森原果汁的品质较好。7种果汁产品的品质差异较大,其中黑莓果汁饮料的果汁含量30%,色价为3.63±0.050,总花色苷含量6.70±0.019 mg/100 mL,花色苷降解指数1.34,仅次于果汁含量95%的蓝百蓓有机野生蓝莓汁。蓝百蓓野生蓝莓汁和光明桑果汁饮料的品质适中,受欢迎度高。结论原果汁品质从高到低依次为园蓝、宝森、赫尔、切斯特、灿烂、巨蓝;果汁产品品质从高到低依次为蓝百蓓有机野生蓝莓汁、黑莓果汁饮料、光明桑果汁饮料、蓝百蓓野生蓝莓汁、萃雅源蓝莓汁、绿情野生蓝莓汁、金双谷蓝莓汁。

关 键 词:天然红色素果汁    色价    总花色苷含量    花色苷降解指数
收稿时间:2016/5/12 0:00:00
修稿时间:6/8/2016 12:00:00 AM

Comparison of blueberry and blackberry raw juice and seven kinds of red fruit juice beverage products
ZHAO Hui-Fang,ZHU Hong and WU Wen-Long.Comparison of blueberry and blackberry raw juice and seven kinds of red fruit juice beverage products[J].Food Safety and Quality Detection Technology,2016,7(6):2353-2358.
Authors:ZHAO Hui-Fang  ZHU Hong and WU Wen-Long
Affiliation:Institute of Botany Nanjing Botanical Garden,Mem. Sun Yet-sen,Jiangsu Province and Chinese Academy of Sciences,Institute of Botany Nanjing Botanical Garden,Mem. Sun Yet-sen,Jiangsu Province and Chinese Academy of Sciences,Institute of Botany Nanjing Botanical Garden,Mem. Sun Yet-sen,Jiangsu Province and Chinese Academy of Sciences
Abstract:Objective To compare the quality of blueberry and blackberry fruit raw juice and seven kinds of natural red fruit juice beverage products. Methods By the contrast of juice yield rate, soluble solid content, total acid content, color value, total anthocyanin content and anthocyanin degradation index of blueberry and blackberry raw fruit juice, a product of blackberry fruit juice beverage was prepared and compared with six kinds of red fruit juice beverage. Results The soluble solid content of raw fruit juice were in the range of 8.8% to 14.2%, total acid content were 0.447%~1.604%, color values were in the range of 6 to 45, total anthocyanin content and degradation indexes of raw fruit juice were in the range of 22 to 83 mg/100 mL and 1.10 to 1.23. The juice yield rates of three kinds of blueberry and three kinds of blackberry cultivars were 60%~70%. Gardenblue and Boysen fruit raw juice had preferable quality. There was a large difference among the quality of juice beverage products. The juice content of blackberry juice beverage was 30%, color value was 3.63±0.050, total anthocyanin content was 6.7±0.019 mg/100 mL and anthocyanin degradation index was 1.34, which all ranked only second to Blue Beauty organic wild blueberry juice. Blue Beauty wild blueberry juice and Bright mulberry drink had moderate quality and ranked the first and second in sensory evaluation test. Conclusion According to the quality ranked from high to low, six blueberry and blackberry cultivars are Gardenblue, Boysen, Hull, Chester, Brightwell and Prolific; and seven juice beverage products are Blue Beauty organic wild blueberry juice, blackberry fruit juice, Bright mulberry drink, Blue Beauty wild blueberry juice, Cui Yayuan blueberry juice, Lv Qing wild blueberry juice, and Jinshuanggu blueberry drink.
Keywords:red  fruit juice  color  value  total  anthocyanin content  anthocyanin  degradation index
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