| Blue honeysuckle berries(Lonicera caerulea L.)were a new wild berry resource,which is rich in anthocyanins and has strong antioxidant capacity.Blue honeysuckle berries were widely distributed in Heilongjiang Province,with an annual output of 10,000 tons,has become the second largest wild berry harvested in Heilongjiang Province.Blue honeysuckle berries mainly matures from May to July,with short shelf life and are not easy to transport a nd store.In this paper,three methods were used to extract anthocyanins from blue honeysuckle berries,and the antioxidant activity of anthocyanins was studied to provide technical and theoretical support for the effective extraction and further functional study of blue honeysuckle berries.The blue honeysuckle berries beverage was prepared by using blue honeysuckle berries juice as raw material,and the stability of the processing technology and storage process was studied,which can prolong the shelf life of sassafras fruit and lay a foundation for the development of nutritious and healthy blue honeysuckle berries functional beverage.This study included the extraction process of anthocyanins from blue honeysuckle berries and the research on antioxidant resistance and the processing technology and s torage stability of blue honeysuckle berries beverages.1.Extraction and antioxidation test of anthocyanins from blue honeysuckle berriesThe orthogonal test design and response surface test design were used to optimize the extraction of anthocyanins from blue honeysuckle berries by optimized hot water extraction,ultrasonic assisted extraction and microwave assisted extraction.Antioxidant activity of the anthocyanin extract of blue honeysuckle berries was studied by measuring the antioxidant capacity in vitro.The results showed that:(1)The optimum conditions for hot water extraction were extraction temperature 50 °C,extraction time 90 min,ethanol volume fraction 70%,solid-liquid ratio 1:40 g/m L,anthocyanin extraction(29.95±0.15)mg/g;the optimal process conditions for ultrasonic assisted extraction were ethanol volume fraction 62%,solid-liquid ratio 1:32 g/m L,ultrasonic temperature 54 °C,ultrasonic time 38 min,and the extraction amount of anthocyanin was(30.58±0.21)mg/g;the optimal process conditions for microwave-assisted extraction were ethanol volume fraction 76%,microwave power 210 W,microwave time 60 s,solid-liquid ratio 1:29 g/m L,and the extraction amount of anthocyanins was(34.60 ± 0.16)mg / g.(2)The anthocyanin extract of blue hazelnut has good scavenging ability in DPPH free radical,ABTS+·?2-·?·OH system,and the total reducing ability is strong,and the antioxidant capacity is positively correlated with the extract concentration.2.Research and processing of processing technology and storage stability of blue honeysuckle berries beverage.Optimize beverage formulations and beverage stabilizers using single factor and orthogonal tests;The changes of anthocyanin,Vc,total phenol,soluble solids,p H value,sensory score,centrifugal sedimentation rate,total number of colonies and ti me of the blue eucalyptus beverage at 4 °C for 90 days,storage at 20 °C for 90 days,and storage for 30 days at 37 °C were measured.Comparison of antioxidant capacity at 30 d and 60 d stored at 4 °C,20 °C and 37 °C.The results showed that:(1)The best formula of blue honeysuckle berries beverage was 30% of blue honeysuckle berries juice,0.15% citric acid and 8% white sugar.The beverage was formulated according to this formula and subjected to sen sory evaluation with a score of(96.23±1.50).(2)The best combination of stabilizers is CMC-Na 0.10%,xanthan gum 0.20%,and sodium alginate 0.20%.Through the verification test,the optimum composite stabilizer centrifugal precipitation rate was 0.82%.(3)The preservation rate of anthocyanins,Vc and total phenols in beverages was higher at 4 °C;the soluble solids and p H value did not change significantly during storage at the temperature;during sensor storage at 4 °C,the sensory score decreased the least,and the sedimentation rate was centrifugal.The minimum number of colonies at different temperatures during storage was less than 100 CFU/m L,which met the microbiological safety standards;the antioxidant capacity decreased during storage at 4 °C,20 °C and 37 °C,and stored at 4 °C for 60 d.The loss is no more than 30%,and the antioxidant capacity is relatively stable.In summary,microwave-assisted extraction of anthocyanins from blue honeysuckle berries are more effective than hot water extraction and ultrasonic extraction;compared with Vc,anthocyanins have good antioxidant capacity;blue honeysuckle berries beverage has uniform color,unique taste,sweet and sour taste;the best compounding stabilizer has lower centrifugal sedimentation rate than single stabilizer,and the stability effect is bette r;the optimal storage temperature of blue hazelnut beverage is 4 °C,at which temperature can be compared Good to maintain the quality of the drink. |
PDF Full Text Request