食品科学2026，Vol.47Issue(4)：70-78,9.DOI:10.7506/spkx1002-6630-20250815-115
竹叶抗氧化物及葡萄籽提取物辅色对夏黑葡萄汁品质提升的应用
Application of Antioxidant of Bamboo Leaves and Grape Seed Extract for Improving the Quality of Summer Black Grape Juice
摘要
Abstract
In order to solve the problems of rapid degradation of anthocyanins and significant color deterioration of Summer Black grape juice during storage,the effects of 0.5 g/L antioxidant of bamboo leaves(AOB),a natural plant extract,and grape seed extract(GSE)on the juice's color,anthocyanin stability and sensory quality during storage were investigated.The results showed that AOB significantly enhanced the color(31.6%)and redshift(6.0 nm)of grape juice,the effect being more pronounced than that of GSE(4.2%enhancement and 0.3 nm redshift),and the color of grape juice changed from ruby red to purplish red after AOB addition.At 25℃,AOB significantly prolonged the half-life of anthocyanins(from 12.80 d to 15.15 d)and improved color stability,while GSE accelerated the degradation of anthocyanins(with the half-life shortened to 11.36 d).Sensory evaluation results showed that AOB improved the flavor and overall acceptability of grape juice,while GSE reduced the sensory acceptability due to its sour and astringent taste.In conclusion,AOB exhibits a significant co-pigmentation effect on Summer Black grape juice,indicating promising application prospects.The findings of this study provide a theoretical basis and technical support for the processing of dark grape juice.关键词
葡萄汁/竹叶抗氧化物/辅色效应/花色苷稳定性Key words
grape juice/antioxidant of bamboo leaves/copigmentation effect/anthocyanin stability分类
轻工纺织引用本文复制引用
黄金,杨晨,陆红梅,李秀琴,韦志福,劳菲,吴继红..竹叶抗氧化物及葡萄籽提取物辅色对夏黑葡萄汁品质提升的应用[J].食品科学,2026,47(4):70-78,9.基金项目
"十四五"国家重点研发计划项目(2022YFD2100800) （2022YFD2100800）
中国农业大学教授工作站(20240811) （20240811）
中国热带农业科学院国家热带农业科学中心科技创新团队(CATASCXTD202404) （CATASCXTD202404）
中央级公益性科研院所基本科研业务费专项(1630012025119) （1630012025119）
