Changes in polyphenol content during production of grape juice concentrate
Changes in polyphenol content during production of grape juice concentrate
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DOI：
10.1016/j.foodchem.2013.01.023
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发表时间：
2013-07-01
期刊：
影响因子：
8.8
通讯作者：
Beekwilder, Jules
中科院分区：
文献类型：
--
作者：
Capanoglu, Esra;de Vos, Ric C. H.;Beekwilder, Jules
对浓缩葡萄汁的工业化生产进行了评价，并对主要加工工序的样品进行了采集和分析。取样步骤包括：选择和洗涤葡萄(内瑟希尔·帕特拉克品种)，压榨以获得与种子和果皮部分分离的果汁，巴氏杀菌，澄清，过滤，蒸发，并在27℃以45度的糖度灌装。对来自每个加工步骤的样品进行了多次分光光度分析。用高效液相色谱-质谱仪鉴定了一系列花色苷化合物，并用高效液相色谱法跟踪了花色苷、槲皮素、芦丁苷和原花青素的去向。结果表明，去除种皮和果皮可以去除大部分原花青素和花青素，而随后的澄清和过滤处理进一步降低了花青素的含量。(C)2013爱思唯尔有限公司。保留所有权利。
The production of grape juice concentrate on an industrial scale was evaluated and samples from the main steps of processing have been collected and analyzed. The sampling steps included the selection and washing of grapes (Nevsehir Patlak variety), pressing in order to obtain the juice separate from the seed and the skin fraction, pasteurization, clarification, filtration, evaporation, and filling-packing at 27 degrees C with a Brix of 45 degrees. Samples from each of the processing steps were analyzed by a number of spectrophotometric analyses. A series of anthocyanin compounds was identified using HPLC-MS, and the fate of anthocyanins, quercetin rutinoside and procyanidins was followed using HPLC. The results indicate that the removal of seed and fruit skin removes most of the procyanidins and anthocyanins, while subsequent clarification and filtration treatments further reduce the anthocyanin content. (C) 2013 Elsevier Ltd. All rights reserved.