食品与机械2017，Vol.33Issue(12)：164-168,202,6.DOI:10.13652/j.issn.1003-5788.2017.12.033
红葡萄汁酚类物质冷冻微波联合促溶工艺优化
The technology optimization of the freezing microwave treatment assisted extraction of phenols from red grape juice
摘要
Abstract
In order to promote the rapid dissolution of anthocyanins and other polyphenols in colored grapes into grape juice,taking cabernet sauvignon grape as raw materia,using non thermal process-ing technology combined with freezing microwave treatment.Based on the single factor experiment,choosing the anthocyanin and poly-phenol content of dual response value.Factors such as sample quality,freezing time,freezing temperature,microwave time and microwave power were selected as optimization factors,designed op-timization of response surface methodology based on Box-Behnken experimental design principle.The optimum conditions for the simul-taneous optimization of the two indicators were as follows:The sam-ple quality was 74 g,the freezing temperature was -18 ℃,the freezing time was 16.3 h,the microwave time was 40 s,and the mi-crowave power was 450 W.The anthocyanin and polyphenol contents were 239.272 mg/L and 573.153 mg/L.The results showed that using the combination of microwave technology can produce frozen bright high anthocyanin grape juice products,the maximum extent possible to maintain the grape color,flavor,nutritional value and ef-ficacy of the active ingredient.关键词
冷冻微波/促溶/红葡萄汁/多酚/花色苷Key words
frozen-microwave/solubilize/red grape juice/polyphe-nols/anthocyanins引用本文复制引用
洪梅玲,冯作山,白羽嘉,郑万财,马德秀..红葡萄汁酚类物质冷冻微波联合促溶工艺优化[J].食品与机械,2017,33(12):164-168,202,6.基金项目
2016年自治区研究生科研创新项目"新疆农业大学研究生科研创新项目"(编号:XJGRI2016065) （编号:XJGRI2016065）
2016年中国农业大学-新疆农业大学科研合作基金项目(编号:2017TC010) （编号:2017TC010）
