Preparation And Separation Of Anthocyanins From Mulberry Mountain Grape Compound Beverage In Cold Region

Mulberry pulp is tender and juicy.It is not a kind of medicinal fruit also a food,which has the effects of anti-aging,lowering blood sugar and preventing cardiovascular diseases.In this study,in order to solve the problem of single tast e and high production cost of mulberry beverages.We used the Morus abla L.cv.Longsang 1 and Vitis amurensis Rupr.as raw materials for compounding bever age.Using the sensory evaluation and through the design of single factor and ort hogonal experiments to determine best recipe of the compound drink.Meanwhile,we determined the nutritional content,flavor substances,anthocyanin content and antioxidant properties of beverages.The orthogonal experiments determined best recipe of the compound drink: mulberry juice 14.18%,grape juice 10.63%,and sugar 8.0%.Compared with the mulberry beverage,the compound beverage has good taste,rich in nutrition and lower cost.Further component analysis showed that the content of fat and protein in the compound beverage has decreased by 0.17% and 0.14%,the p H has decreased by 0.96,the soluble solids has increased by 3.4%,the viscosity has decreased by 0.93 g.s,and the Na element content has decreased by 0.11 mg.The detection results of electronic nose and electronic tongue show that there is a significant difference in the taste of the mulberry beverage and the compound beverage,and the sour taste of the compound beverage is significantly enhanced.The results of GC-MS analysis showed that the main components of the volatile oil of the compound beverage were dodecanoic acid ethyl ester,hexadecanoic acid ethyl ester,hexadecanoic acid methyl ester and 9,12-octadecadienoyl acid ethyl ester.These substances give the compound beverage the smell of fruits ? flowers and cream.The volatile organic compounds of beverages were analyzed by GC-IMS technology.The results showed that the flavors of the two beverages were significantly different.The heptaldehyde,hexaldehyde,butyraldehyde,benzaldehyde,2-heptanone,2-pentanone,acetone,hydroxyacetone,6-methyl-5-hepten-2-one,cyclohexene-2-one,ethanol,citronellol,butyl acetate,ethyl acetate,ethyl caproate,furfural and other substances are relatively high in the compound beverage.These substances not give the compound beverage the odor of green,fruite and fresh rose also make the compound beverage taste better.The content of anthocyanins in compound drinks is significantly higher than that of mulberry drinks.The p H-differential method calculated anthocyanins content in the two beverages were 16.22±0.004mg/100 g and 8.66±0.002mg/100 g.The antioxidant capacity of the compound beverage was stronger than that of the mulberry beverage.The development of the compound beverage can make full use of the resour ces of mulberries and mountain grapes grown in the cold environment.Meanwhile by adding mountain grapes can not only improve the taste and flavor of the mul berry beverage but enhance the economic benefitsof mulberry planting.