In this work, we employed a global untargeted metabolomics technique to explore the intricate composition of anthocyanin constituents in bayberry wine and elucidate their alteration during the maceration process. Our analysis uncovered 20 distinct forms of anthocyanins in bayberry wine, including cyanidin-type, delphinidin-type, peonidin-type, malvidin-type, and other-type. 'Dongkui' (DK) bayberry wine was characterized by a predominance of glycoside forms of cyanidin-type and delphinidin-type anthocyanins, while 'Shuijing' (SJ) bayberry wine mainly contained other-type anthocyanins. Additionally, differential anthocyanins analyses conducted across various maceration periods demonstrated the different fate of the components in the wine, with a conspicuous decline in most glycosidic form anthocyanins. Moreover, correlation analysis revealed that the red hue of bayberry wine was primarily associated with cyanidin-3-O-glucoside, cyanidin-3-O-rhamnoside, delphinidin-3-O-arabinoside, and delphinidin-3-O-galactoside. This research contributes to our understanding of the anthocyanin composition and the dynamic variations in bayberry wine, opening avenues for further exploration and optimization of production techniques in the future.

瓯柑(Citrus suavissima Hort.ex Tana-ka),浙江省温州市地方特色品种,国家地理标志产品.在我国最早的柑橘类专著《橘录》中就有记载,栽培历史超2400年,被宋元明清四朝列为贡品[1]. 柑橘囊胞饮料是在饮料水相中添加柑橘囊胞,形成的一种液固相融的独特饮料门类.因其富含膳食纤维,并具有真实的感观与独特的爆汁口感,深受消费者欢迎.

Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus peel extract (1, 1.5, 2, 2.5 and 3 g/L) were selected to ensure storage quality; and the physical and chemical properties of fresh-cut sweetpotato slices were analysed. A concentration of 2 g/L of citrus peel extract significantly inhibited the browning of fresh-cut sweetpotatoes. The results showed that the browning index and textural characteristics of fresh-cut sweetpotatoes improved significantly after treatment with citrus peel extract; all the citrus peel extract solutions inhibited browning to some extent compared to the control. In addition; LC-IMS-QTOFMS analysis revealed a total of 1366 components in citrus peel extract; the evaluation of citrus peel extract monomeric components that prevent browning in fresh-cut sweetpotato indicated that the components with better anti-browning effects were citrulloside, hesperidin, sage secondary glycosides, isorhamnetin and quercetin. The molecular docking results suggest that citrullosides play a key role in the browning of fresh-cut sweetpotatoes. In this study, the optimum amount of citrus peel extract concentration was found to be 2 g/L.

Grapefruit has attracted much attention as a functional fruit, of which "Cocktail" is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of "Cocktail" grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of "Cocktail" grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.

Poncirin (PC) and its aglycone, isosakuranetin (IR), occur naturally in citrus fruits. This study aimed to explore the pathways behind the different health benefits of PC and IR by evaluating the effect of these two bioactive flavonoids on the gut microbial diversity and metabolomics of mice. The 16S rRNA gene sequencing was used to analyze the alteration of gut microbiota in mice after PC and IR intervention. The metabolic impact of PC and IR in mice were studied using a metabolomics approach based on LC-MS analysis. Results showed that, after 7 days intervention, PC and IR multiplied the abundance of Parabacteroides in mice's intestinal tracts by 1.2 and 1.0 times, respectively. PC increased the abundance of Bacteroides by 2.4 times. IR reduced the Allobaculum abundance by 1.0 time and increased Alloprevotella abundance by 1.5 times. When mice were given PC, their fecal acetic acid level increased by 1.8 times, while their isobutyric and isovaleric acid content increased by 1.2 and 1.3 times, respectively. Supplementation with IR had no significant effect on the content of short-chain fatty acids (SCFAs) in the feces of mice. The potential urine biomarkers of mice in the PC group were involved in the digestion and absorption of protein and carbohydrate, as well as the metabolism of amino acids, such as glycine, serine, threonine, tryptophan, D-arginine, D-ornithine, etc. IR mainly affected the amino acid metabolic pathways in mice, including taurine and hypotaurine metabolism, glutathione metabolism, histidine metabolism, D-glutamate metabolism, etc. This study provided valuable clues for future research on the health promoting mechanisms of PC and IR.

所谓柑橘水果茶,是指将柑橘果实经预处理后切片、去籽,与白砂糖等辅料融合加工而成的一种带柑橘果皮的冲泡类饮品,即传统的柑橘果酱及玛茉兰或糖渍柑橘的类似产品.食用时取一定量的原浆,按个人喜好,用水冲泡稀释5～8倍后,即成一种美味的柑橘饮料,也可用于涂抹面包等.代表产品为目前市场上流行的韩国"柚子茶".

在研制柑橘果汁饮料配方时,当两款饮料的pH完全相同时,但是呈现的口感酸度却大不一样;或者当两款饮料的TA(Total acid,总滴定酸)含量相同时,所呈现的口感酸度有时也会表现出明显不同.这是由于在果汁饮料成分中,由于存在人为或天然缓冲系统,造成这种pH值、TA和酸感度不一致的普遍现象.因此,单用pH或TA指标,也不能客观地评价一款饮料的实际酸度口感.因此,本文把这种人体舌头对酸味刺激的感觉程度定名为"酸感丰度"(ASL,Acid sense level),并通过感官评价几种不同饮料产品,分析pH值、TA对酸感的影响,为饮料中酸感丰度的评价提供参考.

This study examined the effects of phase II metabolism and efflux transportation on the bioavailability of naringin, hesperidin, and their aglycones (naringenin and hesperetin) in rats. Results indicated naringin and hesperidin have a lower oral bioavailability than their aglycones. Of all the phase II enzymes tested, UDP-glucuronosyltransferase (UGT) 1A1, UGT1A2, UGT1A3, UGT1A7 and SULT sulfotransferase (SULT) 1B1 were of minor importance regarding the phase II metabolism of naringenin and hesperetin in the small intestine. Naringin, hesperidin, and their aglycones were all extensively metabolised in the liver. Naringin and hesperidin were more extensively transported by efflux transporters compared to their aglycones. Significant correlations between phase II enzymes and efflux transporters were detected. In conclusion, more extensive metabolism of naringin and hesperidin than their aglycones in the small intestine, and the interplay of phase II enzymes and efflux transporters in the small intestine explain the lower relative oral bioavailability of naringin and hesperidin than their aglycones.

枇杷[Eriobotrya japonica(Thunb.)Lindl.]是重要的经济作物.作为生产枇杷罐头的副产品,枇杷果核含有大量的淀粉,在食品、材料加工等领域具有潜在的应用价值.为了解枇杷核淀粉的潜在用途,考察淀粉的基本组成,并从晶体形貌、质构特性等多个方面做表征,发现淀粉的纯度为92.60％,直链淀粉含量为49.30％.淀粉颗粒形状多为凹球形、多面体.根据晶体特性判定枇杷核淀粉属于C型淀粉.相比于马铃薯淀粉、玉米淀粉,枇杷核淀粉制成的凝胶质构参数都适中.

柑橘果实含有丰富的柠檬酸,用柑橘果汁发酵的果醋,它呈现的酸味是乙酸和柠檬酸的复合味,故酸感比粮食醋丰满柔和,同时它含有粮食醋所没有的黄酮类及柠檬苦素类物质,所以对预防人体心脑血管病和癌症有一定的作用. 从生产工艺分类,果醋可分为固态和液态两种发酵方法.固态发酵法发酵周期长,发酵介质中微生物种群丰富,酶系复杂,代谢产物多样化,酯类物质含量高,所以果醋成品风味较好,口感丰润,缺点是生产周期长,生产效率低.而液态发酵法由于发酵过程中氧气供应充分,醋酸杆菌活性高,发酵过程产酸迅速,故生产周期短,得率高,生产成本相对较低,但成品醋的口感与香味逊于固态发酵法.

葡萄柚(Citrus paradisi Macf.)是芸香科柑橘属植物,为世界柑橘四大类群(甜橙类、宽皮柑橘类、柠檬来檬类、葡萄柚和柚类)之一[1].其果实风味独特,果实多汁,营养丰富,深受消费者喜爱.经过多年的引种栽培,已逐渐在我国形成了一些具有一定种植规模的主栽品种.据分析,每100g全果含水分89.64g、蛋白质0.89g、脂肪0.1g、碳水化合物9.5g;钙18mg、磷 17mg、铁0.1mg;VB1 0.06mg、VB20.03mg、Vc40mg;每升果汁含柚皮苷528～743 mg,可以形成VP,具有清热退火的功效[2].而且,葡萄柚汁有助于保持肝脏移植术后患者排斥抑制剂FK506的谷值浓度,提高其生物利用度[3].对中国主栽的9个葡萄柚品种的酚类物质组成及其抗氧化活性研究发现,葡萄柚不仅多酚含量极其丰富,而且抗氧化能力也高[4],是具有良好开发前景的天然抗氧化剂和保健食品原料.

In this study, Ougan juice (OJ) and lactic acid bacteria fermented Ougan juice (FOJ) were investigated individually for their capability of preventing obesity in high-fat diet (HFD)-fed C57BL/6J mice. After being administered with OJ or FOJ for 10 weeks, the body weight gain, hyperlipidemia, and gut microbiota dysbiosis of HFD-fed mice were examined. The results showed that OJ or FOJ supplementation inhibited weight gain, lowered fat accumulation, reduced liver steatosis, improved glucose homeostasis and insulin sensitivity, increased brown adipose tissue (BAT) activity, and promoted white adipose tissue (WAT) browning. Both OJ and FOJ additions increased the diversity of gut microbiota. OJ reduced the relative abundance of phylum Erysipelatoclostridiaceae and genus Erysipelatoclostridium and remarkably increased SCFA-producing bacteria Blautia, while FOJ reduced the ratio of Firmicutes to Bacteroidetes and enhanced the relative abundance of family Lactobacillaceae. Spearman's correlation analysis revealed that Akkermansia, Dubosiella, and Muribaculaceae were significantly negatively correlated with obesity-related indexes. In general, FOJ exhibited a better inhibitory effect on obesity than OJ, and the possible inhibitory mechanism lies in promoting WAT browning and increasing intestinal probiotics. This study provides the guidance for developing fermented Ougan juice as an obesity-inhibiting functional food.

枇杷(Eriobotrya japonica Lind1.)为蔷薇科植物,原产我国东南部,至今已有2200多年的栽培历史.据浙江省农业厅统计资料,2017年全省枇杷种植面积1.33×104 hm2,产量达7.86万t[1]. 枇杷主要用于鲜食及加工枇杷罐头,少量用于加工饮料、果干等产品,在加工过程中产生大量的下脚料——枇杷核.枇杷核约占鲜果重的20％～40％.据浙江省罐头工业协会统计,全省枇杷罐头最高年产超1万t,枇杷罐头的出口量占全国50％以上,每年单从罐头加工产生的枇杷核数量就超5000t,随着枇杷产业的快速发展,其数量还会迅速攀升.目前枇杷果核除部分用于苗木开发外,绝大部份被作为垃圾废弃.造成了极大的资源浪费,并形成环保负担.

1 产品描述 1.1 NFC柑橘原汁产品定义 NFC柑橘原汁是以新鲜良好,成熟适度,无腐烂变质,无病虫害的橘子为原料,经原料验收、挑选清洗、去皮、压榨、杀菌冷却、无菌灌装、堆码保温、冷藏等工序制成的聚乙烯·铝箔无菌袋包装的柑橘汁. 1.2 产品安全特性 水分活性＜0.85,总酸(以柠檬酸计)≥0.3％,无转基因产品及过敏原成份;重金属:总砷(以As计)/(mg/kg)≤0.2,铅(以Pb计)/(mg/kg)≤0.05,铜(以Cu计)/(mg/kg)≤5.0.

所谓柑橘水果茶,是指将柑橘果实经预处理后切片、去籽,与白砂糖等辅料融合加工而成的一种带柑橘果皮的冲泡类饮品,即传统的柑橘果酱及玛茉兰或糖渍柑橘的类似产品.食用时取一定量的原浆,按个人喜好,用水冲泡稀释5～8倍后,即成一种美味的柑橘饮料,也可用于涂抹面包等.代表产品为目前市场上流行的韩国“柚子茶”.

Biodiesel consists of various fatty acid methyl esters (FAMEs) that are mainly produced through transesterification of plant oil or animal fat. It is essential for biodiesel to be purified utmostly to meet its product standard before being traded, while the universal purification method has been water washing. However, water washing inevitably causes the residual of FAMEs in wastewater, which represents a loss of industrial profits. For the purpose of determination and monitoring of the FAME profile in wastewater, there is a necessity to develop a fast and reliable approach with small volume of sample in need. Hence, in this study, a combination of dispersive liquid-liquid microextraction (DLLME) and microwave demulsification is applied for the enrichment of residual FAMEs in water, followed by qualitative and quantitative analyses using gas chromatography-mass spectrometry. The results indicate that the optimal extractant in DLLME approach is toluene. And the optimal parameters are 20 mL of water sample, 80 mu L of toluene as the extractant, 60 s of ultrasonic irradiation duration, 200 W of microwave power and 2 min of microwave irradiation duration. The standard curves and linear equations obtained with these conditions are used for the quantitative analysis of biodiesel wastewater, which reveals that there was 50.35 mg.L-1 of the total FAME residuals in wastewater. To the best of our knowledge, it is for the first time that the combined technique of DLLME and microwave demulsification is applied in determination of residual FAMEs in water samples. The proposed method corresponds to small volumes of sample and extractant and short analytical period. It also has the potential to be extended to the analysis of other water pollutants.

1 柑橘果茸饮料的定义 柑橘果茸饮料是近年来新兴的一种柑橘饮料,以可口可乐公司的"果粒橙"为代表品种. 所谓柑橘果茸是以柑橘砂囊壁为主的一种茸状物,含有果汁的全部营养,并富含纤维素.一般果汁中果茸的添加量为3％左右.近年来,柑橘果茸饮料中也有添加柑橘砂囊的倾向.

1 悬浮型砂囊饮料的原理 随着悬浮型柑橘砂囊饮料的兴起与发展,以及各种新型胶体的问世,其生产技术也在同步的发展与完善.从饮料的工艺配方,特别是悬浮理论的探索及新型悬浮剂的开发方面,都取得了长足的进步.

1 概况 柑橘果汁饮料是目前世界上最大宗的果汁饮料品种.柑橘汁按照不同的制造原料可分为甜橙汁、葡萄柚汁、柠檬汁、宽皮柑橘汁等多种类型.其中甜橙汁是最重要的柑橘汁品种, 占柑橘汁总产量的95％左右.全球甜橙汁的生产主要集中在巴西的圣保罗和美国的佛罗里达两个地区.

1 柑橘果汁饮料 1.1 定义 柑橘果汁饮料是指柑橘原汁含量大于或等于10％的果汁饮料.相对制作成本较低,适合大众消费. 1.2 生产工艺技术 1.2.1 配方.1000kg柑橘饮料成品参考配方如下:白砂糖30～50kg,71°Bx果葡糖浆100～120kg,柑橘原汁100kg,果胶1.0～1.5kg,柠檬酸1.5～2.5kg,苹果酸0.5～0.8kg,柠檬酸钠0.5～0.75kg,维生素C 0.3～0.5kg,适量水溶性β﹣胡萝卜素、乳化柑橘香精.