食品科学 ›› 2026, Vol. 47 ›› Issue (4): 70-78.doi: 10.7506/spkx1002-6630-20250815-115

• 食品化学 • 上一篇    下一篇

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

黄金，杨晨，陆红梅，李秀琴，韦志福，劳菲，吴继红   

  1. （1.中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 100083；2.广西壮族自治区水果技术指导站，广西 南宁 530022；3.广西冰客食品有限公司，广西 南宁 530100）
  • 出版日期:2026-02-25 发布日期:2026-03-16
  • 基金资助:
    “十四五”国家重点研发计划项目（2022YFD2100800）；中国农业大学教授工作站（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）； 中央级公益性科研院所基本科研业务费专项（1630012025119）

Application of Antioxidant of Bamboo Leaves and Grape Seed Extract for Improving the Quality of Summer Black Grape Juice

HUANG Jin, YANG Chen, LU Hongmei, LI Xiuqin, WEI Zhifu, LAO Fei, WU Jihong   

  1. (1. Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Non-thermal Food Processing, National Engineering Research Center for Fruits and Vegetables Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Institution of Fruit Technology Guidance of Guangxi Zhuang Autonomous Region, Nanning 530022, China; 3. Guangxi Bingke Food Co., Ltd., Nanning 530100, China)
  • Online:2026-02-25 Published:2026-03-16

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摘要： 为解决夏黑葡萄汁在贮藏过程中花色苷快速降解、色泽显著劣变等问题，本实验探究添加0.5 g/L的天然植物提取物竹叶抗氧化物（antioxidant of bamboo leaves，AOB）和葡萄籽提取物（grape seed extract，GSE）对其贮藏期内颜色、花色苷稳定性及感官品质的影响。结果表明，AOB能使葡萄汁产生显著的增色（31.6%）和红移（6.0 nm）效应，辅色效果优于GSE（增色4.2%，红移0.3 nm），并使葡萄汁颜色从宝石红色变为紫红色。在25 ℃贮藏条件下，AOB可显著延长花色苷半衰期（从12.80 d延长至15.15 d），提升颜色稳定性，而GSE会加速花色苷降解（半衰期缩短为11.36 d）。感官评价结果表明，AOB能改善葡萄汁风味，提高总体接受度，GSE则因引入酸涩味而降低感官接受度。综上，天然提取物AOB对夏黑葡萄汁具有显著辅色效果，具有较好的应用前景。本研究结果可为深色葡萄汁加工提供理论依据和技术支持。

关键词: 葡萄汁；竹叶抗氧化物；辅色效应；花色苷稳定性

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.

Key words: grape juice; antioxidant of bamboo leaves; copigmentation effect; anthocyanin stability

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