黑莓红色素抗氧化活性的研究

从还原能力、抗脂质过氧化和抑制邻苯三酚自氧化三个方面研究了黑莓红色素的抗氧化活性,黑莓红色素具有较强的还原能力,并可有效抑制亚油酸的过氧化和邻苯三酚自氧化,且抑制效果与浓度呈正相关关系。在试验浓度范围内,其对亚油酸过氧化和邻苯三酚自氧化的最大抑制率分别可达到98.70%和84.52%。因此,黑莓红色素是一种具有良好抗氧化活性的天然食用色素。     

酶法加工黑莓混汁工艺的研究

冷冻黑莓经解冻、蒸汽热烫及破碎后,采用果胶酶处理果浆,显著提高了黑莓混汁的出汁率,并且提高了黑莓汁的悬浮稳定性。通过单因素和正交试验确定了果胶酶加工黑莓混汁的最佳工艺条件:酶解温度45℃,果胶酶添加量为0.007%,酶解时间90min。     

黑莓啤酒的研制

研究了在酿造过程中添加黑莓原果汁发酵黑莓啤酒的工艺流程。通过正交试验和感官评定的方法得出最佳工艺为:在主发酵结束后添加20%的黑莓汁,发酵15d。实验结果表明,酿出的成品啤酒色泽鲜亮,具有突出的黑莓果香,口味纯正爽口。     

响应面法在黑莓渣汁酶解工艺中的应用

选取果胶酶酶解黑莓浆加酶量、酶解温度和酶解时间三个因素进行中心组合设计,利用响应面法对其提取工艺进行优化研究。利用DesignExpert软件,对酶解花色苷含量的二次多项数学模型解逆矩阵分析表明:在加酶量为0.1%、酶解时间1.4h、酶解温度54(C的工艺条件下,酶解黑莓汁里花色苷含量最高,其最大提取产量预测值为650mg.g-1,与实测值相符。     

响应曲面法优化黑莓叶中总黄酮的提取工艺

目的:采用实验设计确定影响黑莓叶中总黄酮提取的显著因素,优化提取工艺条件.方法:在单因素试验基础上,采用析因设计筛选提取条件关键因子;通过中心组合设计和响应面分析,建立自变量的数学模型,确定关键因子的水平.结果:超声波功率、时间和液料比对实验响应值有显著影响,优化的提取工艺条件是:微波功率757.8W、作用时间5.8 rin、液料比118.1.在此条件下提取的黑莓叶中总黄酮含量为21.96 mg/g.结论:所建回归模型能很好地预测黑莓叶中总黄酮的提取工艺.     

草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究

研究草莓、黑莓、蓝莓3种小浆果的总酚、总黄酮、原花青素含量及其总抗氧化能力。结果表明:蓝莓全果的总酚、总黄酮、原花青素含量在所测3种浆果全果中最高,分别为9.44mg没食子酸/g干质量、36.08mg芦丁/g干质量、24.38mg儿茶素/g干质量;其总抗氧化能力也最强,达14.98mmol Trolox/100g干质量。草莓的总酚、总黄酮、原花青素含量则最低,抗氧化能力也最弱。此外,3种浆果果渣中的总酚、总黄酮、原花青素含量以及总抗氧化能力均高于全果和果汁,即果渣>全果>果汁。总酚含量、总黄酮含量以及原花青素含量与总抗氧化能力之间的相关性分析表明,总酚含量与总抗氧化能力之间存在显著线性相关,相关系数r达到0.9704,表明酚类物质是其抗氧化作用的主要物质基础。     

AHP-based procedure for optimization of microwave-assisted blackberry sugar osmotic process

Due to the limitations of single index analysis, the merits and demerits of microwave-assisted permeation process cannot be comprehensively evaluated. However, the analytical hierarchy process (AHP) was applied to optimize the conditions of microwave-assisted diffusion of sugar in blackberry. In this paper, the results of a single-factor experiment were compared with blackberry preserved after the treatment of microwave. An orthogonal rotation test procedure was designed to calculate the composite score of preserved blackberry fruit using AHP, and to determine the optimum processing conditions based on sugar osmosis characteristics. The results showed that the sugar content, vitamin C (VC) content, and color difference of treated blackberry increased with the increase of microwave power, the residence time, and the resulting sugar concentration. The composite grade points are listed to show that the optimum results were as follows: power level, the residence time, and the sugar concentration were, respectively, 210?W, 12?min, and 35%.     

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (m_sucrose) on mass transfer during the operation was assessed, using a response surface methodology (RSM). The RSM was used to model water loss, sugar and anthocyanin gain during the process. Increasing sucrose molality resulted in increasing water loss and sugar gain, but decreasing anthocyanin gain. Water transfer therefore limits anthocyanin impregnation, but not sucrose incorporation. Afterwards, the impact of heat treatment at high temperatures was analysed, using numerical simulation. The conditions of the combined process, designed to achieve an anthocyanin-rich final product, are low sucrose-added molalities (sucrose molality < 1 mol kg^–1) and high processing temperatures (T > 50 ºC) for osmotic dehydration, coupled with high-temperature, short-time (HTST) heat treatments for product stabilisation.     

黑莓果汁离子交换树脂脱酸工艺的条件优化

目的优化黑莓果汁离子交换树脂脱酸工艺条件。方法通过不同树脂、不同温度、不同流速的动态和静态实验,优化黑莓果汁的离子交换树脂脱酸工艺条件,并确定树脂的回收方法。结果最佳工艺条件为WZ140或IRA67型树脂,上样温度为10℃,流速30 BV/h,在此条件下,IRA67和WZ140树脂在第1次循环对黑莓果汁有机酸的交换量分别在160.4 g/L和115.8 g/L。树脂回收时先用3～4 BV的3%氢氧化钠溶液冲洗,流速3 BV/h,再用10 BV的去离子水以30 BV/h的流速冲洗即可。结论优化的离子交换树脂脱酸工艺条件适用于酸度较高的黑莓果汁的脱酸处理。     

黑莓米酒发酵工艺优化

以黑莓和糯米为主要原料,采用全发酵工艺酿造黑莓米酒。通过单因素试验确定发酵时间、接种量、发酵温度和黑莓添加量为影响因素,以感官评价为响应值,采用响应面法对试验设计进行优化。结果表明,黑莓米酒最佳发酵工艺条件为黑莓添加量20.0 g/100 g、发酵时间7 d、发酵温度27 ℃、酒药添加量0.50 g/100 g,在此条件下得到黑莓米酒的感官评分为94.65,与预测值95.13基本一致。