Yan73(葡萄)是中国栽培的染色葡萄品种。目前,大多数研究集中在花色苷的作用机理或花色苷作为辅助颜色品种对葡萄酒颜色的影响。关于其直接使用或直接加工果汁等产品的研究很少。为了研究不同加工方法对燕73葡萄果汁的影响,物理化学和功能特性,以及果汁的感官指标,通过使用热巴氏灭菌(TP)进行分析,热声处理(TS),TS与乳酸链球菌素(TSN)结合,TS与ε-聚赖氨酸(TSε)结合,辐照(IR),和高静水压力(HHP)。物理化学指标,功能属性,对Smoke73葡萄汁的感官指标进行了测定和分析。研究结果表明,在7种灭菌方法中,除HHP外,所有处理中果汁中的总多酚含量(TPC)均显着增加。TP中TPC最高(3773.33mgGAE/L)。除IR5外,总花色苷含量(TAC)均增加,TSN(1202.67mg/L)的TAC最高。在颜色方面,TP(a*=36.57,b*=19.70,L*=14.81,C*=41.55,h°=28.30,ΔE=5.9)由于高温而促进了花色苷的溶解,这基本上改善了葡萄汁的所有颜色指标,使葡萄汁的颜色更加生动。HHP治疗后,颜色(ΔE=1.72)和香气指标更接近葡萄汁本身。熵权-TOPSIS,批评-局部,和PCA综合质量评价模型表明,所有选择TP为最佳综合质量。
Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.