东南园艺2025，Vol.13Issue(2)：141-147,7.DOI:10.20023/j.cnki.2095-5774.2025.02.003
巨峰葡萄幼果果粉制备及其理化特性初探
Preliminary study on preparation and physicochemical properties of fruit powder from young'Kyoho'grapes
摘要
Abstract
[Objective]This study aims to process and utilize the by-products of young fruits from'Kyoho'grapes to enhance the economic benefits while minimizing environmental pollution.[Method]Discarded young fruits from'Kyoho'grapes were used as materials to analyze their nutritional component content.Fruit powder was prepared using hot air drying and spray drying methods.The characteristics,antioxidant components,and antioxidant capacity of the fruit powder were assessed.[Result]The young fruits were rich in various nutritional components among which the total acid content was 38.1 mg/g,the crude polysaccharide content was 39.2 mg/g,and the contents of antioxidant products including flavonoids,proanthocyanidins,and tannins were 4.5,2.0,and 5.4 mg/g,respectively.Two types of fruit powders were obtained through hot air drying and spray drying,yielding 12.95%and 9.5%,respectively.The spray-dried fruit powder was uniform and fine,exhibiting a mild sour taste,and dissolving clearly and transparently,achieving a relative solubility of 95.0%.The whole fruit powder obtained from hot air drying retained higher levels of flavonoids and polyphenols,with contents 11.2 and 4.5 times greater than those found in the spray-dried fruit powder,respectively.The spray-dried fruit powder had higher total acidity and proanthocyanidin content.There were no significant differences in total antioxidant capacity and hydroxyl radical scavenging ability between the two powders;however,the superoxide anion scavenging capacity of the whole fruit powder was nearly twice that of the spray-dried counterpart.[Conclusion]The processing of young grape fruit powder offers considerable economic and ecological benefits,establishing a theoretical and practical foundation for subsequent optimization of process technology and the development of new food products based on fruit powder preparation.关键词
葡萄幼果/副产物/果粉/喷雾干燥/抗氧化Key words
young grape fruit/by-product/fruit powder/spray drying/antioxidant分类
农业科技引用本文复制引用
赖恭梯,贺丽媛,钟益申,李思雨,林俊璇,张富民,谢婷婷,郭建辉,赖呈纯..巨峰葡萄幼果果粉制备及其理化特性初探[J].东南园艺,2025,13(2):141-147,7.基金项目
福建省星火项目(2023S0060),福建省农业科学院对外合作项目(DWHZ-2024-03) （2023S0060）
