王垣遐,梁枫坪,唐春凤,代燕鹂,徐平康

• 1:西华大学食品与生物工程学院
• 2:食品微生物四川省重点实验室
• 3:眉山市中医医院

摘要(Abstract)：

以“粤葚74号”桑葚为原料，通用比较不同熬制温度(70,100,130℃)下桑葚膏与桑葚原浆的各项指标，研究营养成分(可溶性固形物、蛋白质、花色苷、总酚和挥发性物质的含量)、抗氧化活性(DPPH·、ABTS~+·清除率)以及产品品质(感官评分、贮存期)。结果表明，随着熬制温度的升高，桑葚膏的品质逐渐下降，在70℃下熬制的桑葚膏可溶性固形物、蛋白质、总酚和花色苷的含量最高，且具有较强的抗氧化活性，能够最大程度地保留活性物质；在贮存期间，桑葚膏的可溶性固形物含量、蛋白质含量、花色苷含量、总酚含量和抗氧化活性都随着贮存时间的增加而下降。综上所述，熬制温度影响桑葚膏的理化特性，其中70℃条件下的桑葚膏各项指标最优，但在贮藏期间桑葚膏的营养与功能特性随贮藏时间的增加而逐渐劣变。

关键词(KeyWords)： 桑葚膏;熬制温度;品质变化;感官分析

Abstract:

Keywords:

基金项目(Foundation): 四川省科学技术厅项目(24NSFSC4598)

作者(Author): 王垣遐,梁枫坪,唐春凤,代燕鹂,徐平康

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