改善杨梅露酒色泽稳定性的研究

为了提高杨梅露酒色泽的稳定性,以澄清透明的杨梅露酒为原料,基于杨梅露酒花色苷稳定性评价的基础上,通过考察不同浓度有机酸、氨基酸、金属盐及天然色素对花色苷稳定性的影响,确定了杨梅露酒最佳护色工艺及其贮藏条件。研究结果表明,高温对杨梅露酒中花色苷的破坏性强于光照,花色苷热降解满足一级动力学方程;添加有机酸可使花色苷以稳定的结构存在于露酒中,其中对羟基苯甲酸效果最好,色泽保存率达到83.22%,比对照提高16.52百分点;添加较高浓度的水杨酸钠和乙二胺四乙酸二钠可使露酒色泽保存率提高10.00~12.82百分点;而添加甘氨酸、L-酪氨酸和L-半胱氨酸对杨梅露酒中色泽保存率影响较小;添加60 mg·L^-1的桑椹红色素对杨梅露酒的辅色作用最为显著,贮藏3个月后,杨梅露酒的色泽保存率为91.5%,比对照提高27.0百分点。

Investigation of improving color stability of bayberry integrated alcoholic beverage

The changing patterns of anthocyanin content in bayberry integrated alcoholic beverage under different temperature and lighting time were investigated in this study. Meanwhile, the effects of organic acids, amino acids, metal salts and natural pigments on the stability of anthocyanins were compared in order to improve the color stability of bayberry integrated alcoholic beverage during the storage. The results showed that anthocyanin was susceptible to degradation at high temperature, and anthocyanin degradation ratio at high temperature satisfied first-order reaction kinetics model. Anthocyanin was existed as a more stable form in an acidic system and the color-protection effectiveness of hydroxybenzoic acid was much better than acetic acid and malic acid. The color preservation ratio reached 83.22% in the case of adding hydroxybenzoic acid and it was increased by 16.52% compared with the control. Sodium salicylate and ethylenediaminetetraacetic acid disodium at higher dose could improve the color preservation ratio by 10.00%-12.82%. There was no significant influence on the color preservation ratio under the condition of adding glycine L-tyrosine and L-cysteine. An obvious improvement in color stability of alcoholic beverage was observed when adding mulberry red pigment as copigment, and the color preservation ratio was increased to 91.5% after 3 months storage, increased by 27.0% compared with the control. Therefore, bayberry integrated alcoholic beverage should be stored in dark environment at low temperature with addition of 60 mg·L^-1 mulberry red pigment to maintain the bright bayberry color during storage.