【摘要】 夏黑葡萄汁富含花色苷等活性成分，低温真空浓缩可有效减少活性成分降解并兼顾浓缩效率。为探究浓缩温度对葡萄汁活性成分的影响，本研究以夏黑葡萄汁为原料，研究了40～65℃浓缩处理下花色苷含量（total anthocyanin content,TAC）、总酚含量（total phenolic content,TPC）、抗氧化活性等关键指标的变化，并构建了花色苷热降解动力学模型。结果表明，花色苷降解遵循一级反应动力学模型，降解活化能为21.57 kJ/mol，降解速率常数随温度升高由1.55×10^-3（40℃）增至2.85×10^-3（65℃），半衰期由447.19 min缩短至243.21 min。葡萄汁总花色苷、总酚及抗氧化活性随温度升高呈先升后降的趋势，50～55℃为最优温区，且55℃时综合品质最佳。主成分分析与聚类热图表明，55℃下活性成分保留与抗氧化能力协同最优。与传统热浓缩相比，低温真空浓缩能显著提高TAC（355.69 mg/L）与TPC（3 669.74 mg/L）含量。综上，55℃低温真空浓缩可在实现高效浓缩的同时，最大程度地维持葡萄汁的营养品质，为高品质葡萄汁的浓缩加工提供理论依据与技术参考。更多还原

【Abstract】 Summer Black grape juice contains abundant bioactive compounds. Low-temperature vacuum concentration can effectively reduce the degradation of active ingredients while maintaining high concentration efficiency. To explore the effects of low temperature vacuum concentration on grape juice bioactive substances,Summer Black grape juice was used to study changes in TAC, TPC and antioxidant activity at 40-65 ℃, and an anthocyanin thermal degradation kinetic model was established. Results showed anthocyanin degradation followed first order kinetics（activation energy 21.57 k J/mol）: rate constant increased from 1.55×10^-3（40 ℃） to2.85×10^-3（65 ℃）, half-life shortened from 447.19 min to 243.21 min. TAC, TPC and antioxidant activity first increased then decreased, with 50-55 ℃ optimal and 55 ℃ showing the best comprehensive quality. Principal component analysis and cluster heatmap indicated that at 55 ℃, the retention of bioactive components and antioxidant capacity were synergistically optimized. Compared with thermal concentration, it improved TAC（355.69 mg/L） and TPC（3 669.74 mg/L）. 55 ℃ vacuum concentration achieved efficient concentration and maximized nutritional quality, providing theoretical and technical references for high-quality grape juice processing.更多还原