【摘要】 为了明确杨梅的主要成分在露酒中的溶出规律并确定较佳的浸提条件,以浙江主栽的荸荠种杨梅为原料,以不同浓度的食用酒精为浸提酒基,将杨梅鲜果与浸提酒基混合后超声波短时处理,随后置于室温制作杨梅露酒。研究了杨梅的主要功能和营养成分在露酒中的动态溶出规律,以料液比（m/V）、酒精度、浸提前超声处理时间、浸提时间4个因素设计L₉（3⁴）正交试验,优化杨梅露酒的浸提条件。试验结果表明:酒精体积分数显著影响杨梅的主要成分在露酒中的溶出进程（P<0.05）,酒精体积分数越高的酒基,杨梅鲜果的功能成分溶出越多。在浸提过程中露酒中的总酚、总黄酮含量基本保持先上升后下降或平稳的趋势;花色苷含量呈现一直下降的趋势,并且降低的幅度最大;总酸含量的变化为先上升后保持稳定;L*值基本呈现先下降后上升的趋势,a*值逐渐降低。正交试验优化的浸提条件是:杨梅鲜果与食用酒精的比例1∶1.5（m/V）,浸提用酒基的酒精体积分数60%,超声波处理时间40 min,浸提时间30 d,在此浸提条件下杨梅露酒的DPPH自由基清除率为88.5%,色差a*值为60.93。更多还原

【Abstract】 The leading varieties of bayberry in Zhejiang producing area, namely Biqi, was used as raw materials to produce bayberry integrated alcoholic beverages. Ultrasonic treatment was used to assist the dissolution of components in the fruit to alcohol solution during the immersion process. The components dissolved were dynamically monitored and optimized immersing conditions were investigated. Based on the results we draw the conclusions: alcohol concentration affected the concentration of dissolved components in bayberry integrated alcoholic beverages obviously(P<0.05). The higher the concentration of alcohol, the higher concentration of components in the bayberry integrated alcoholic beverages.During the extraction process, concentration of dissolved components such as total phenols and total flavonoids displayed a downward trend after the first rise, however, anthocyanin concentration decreased dramatically. Total acid kept in little fluctuation after the first rise. L*value displayed an upward trend after the first decrease, a*value decreased constantly.Solid-liquid ratio(m/V), i.e. fruit to alcohol solution on the quality of bayberry integrated alcoholic beverages, alcohol concentration, ultrasonic time and immersing time were used as four factors in three levels in an orthogonal experiment to optimize the extraction conditions. The results indicated that the optimum extraction conditions of the bayberry integrated alcoholic beverages solid-liquid ratio 1 ∶1.5(m/V), 60% alcohol, ultrasonic time 40 min, and extraction days 30 d.Under this condition, the clearance rate to DPPH of the alcoholic beverage was 88.5% and the a*value was 60.93.更多还原