巨峰葡萄幼果果粉制备及其理化特性初探

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中图分类号：S663.1 文献标识码：A 文章编号：2095-5774（2025）02-0141-07

Preliminary study on preparation and physicochemical properties of fruit powder from young ‘Kyoho‘ grapes

LaiGongti1，He Liyuan1，Zhong Yishen²，Li Siyu1，Lin Junxuan1， Zhang Fumin³， Xie Tingting³，Guo Jianhui²，Lai Chengchun1*

（1.InstituteofFoodScienceandTechnologyFujanAcademyofAgriculturalSciences，Fuzhou，Fujian35oo，ina; 2.FujianXinwei Food Co.，Ltd.，Fu'an，Fujian355017，China; 3.Fu'anRural Revitalization Service Center，Fu'an，Fujian 355OO3，China）

Abstract：【Objective】This studyaimsto processandutilize theby-productsof young fruits from‘Kyoho’grapes to enhance the economic benefits while minimizing environmental pollution.【Method】 Discarded young fruits from‘Kyoho’ grapes were usedasmaterials to analyze their nutritional component content.Fruit powder was prepared using hot air dryingandspray drying methods.Thecharacteristics，antioxidantcomponents，andantioxidantcapacityof the fruit powder were assessed.【Result】The young fruits were rich invarious nutritional components among which thetotal acid content was 38.1mg/g ，thecrude polysaccharide content was 39.2mg/g ，and the contents of antioxidant products including flavonoids，proanthocyanidins，and tannins were 4.5，2.O，and 5.4mg/g ，respectively.Two types of fruit powders wereobtainedthroughhotairdrying and spray drying，yielding12.95%and9.5%，respectively.Thespray-dried fruit powder was uniform and fine，exhibiting a mild sour taste，anddissolving clearly and transparently，achievingarelative solubilityof 95.0% ，The whole fruit powder obtained from hot air drying retained higher levelsof flavonoids and polyphenols，withcontents11.2and4.5timesgreaterthan those foundinthe spray-driedfruit powder，respectively.The spray-driedfruitpowder hadhigher total acidityand proanthocyanidincontent.There wereno significant diferences in totalantioxidantcapacityandhydroxylradicalscavengingabilitybetweenthetwopowders;however，thesuperoxideanion scavenging capacityof thewhole fruit powder was nearly twice thatof the spray-dried counterpart.【Conclusion】The processing ofyoung grape fruit powderofers considerableeconomicandecological benefits，establishingatheoretical and practical foundation for subsequent optimizationof process technologyand the development of new food products basedon fruit powder preparation.

Keywords：young grape fruit; by-product; fruit powder; spray drying; antioxidant

巨峰葡萄（VitisviniferaL. ×V. labrusca L. cv.Kyoho）原产于日本，目前是我国种植面积最广的葡萄品种之一，是福建省主导品种[1]。（剩余8895字）