Ageyeva N M, Shirshova A A, Khrapov A A, Tikhonova A N, Ulyanovskaya E V, Chernutskaya E A
North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making, 350901, Krasnodar, Russian Federation.
Vopr Pitan. 2023;92(2):116-123. doi: 10.33029/0042-8833-2023-92-2-116-123. Epub 2023 Mar 1.
The composition of apples is diverse and is represented by various compounds including vitamins. When processing apple fruits into ciders, vitamins take part in numerous biochemical processes and undergo significant changes. of this research was to study the content of vitamins in apple juice and ciders produced from fruits of 30 varieties and forms of apple tree of domestic and foreign selection. . To obtain ciders, apples of various pomological varieties and elite forms were ground on a homogenizer separately under the same processing mode. Then the juice (wort) was separated from the pulp. After that, the wort of each apple variety was fermented separately under the same conditions using the Fruit yeast race (genus Saccharomyces cerevisiae, Erbsle Geisenheim, Germany) at a temperature of 18±1 °C. The mass concentration of B vitamins (B1, B2, B6 and PP) in juices and ciders was determined by high performance liquid chromatography, vitamin C and rutin - by capillary electrophoresis. . It has been shown that the vitamin level depends of the apple varieties and the harvest time. Varieties with the highest concentrations of vitamins C, B group and rutin have been identified. Most of these varieties fell on apples of the autumn ripening period. The concentration of vitamins as a result of alcoholic fermentation has changed significantly. The concentration of vitamin C decreased by 2.4 times, B2 - by 1.5 times, B1 - by 1 .3 times, PP and rutin - by 1.2 times. At the same time, vitamins B1 and B6 were not found in ciders produced from Amulet and Golden Summer apple varieties. Vitamin B6 was also not found in ciders from Vasilisa, Imrus, Soyuz, Champion apple varieties, and from 12/1- 20-(16.17), 12/1-20-70, 12/2-20-33 forms. . The highest concentration of vitamins was determined in juices and ciders made from apples harvested in autumn. The apples varieties have been identified, the processing of which into ciders preserves the greatest amount of vitamins: Prikubanskoe, Bagryanec Kuban, Renet Platona, Orpheus, Margo, 12/3-21-28, 12/1-21-(6-8), 12/1- 21-36, 12/1-20-4.
苹果的成分多种多样，由包括维生素在内的各种化合物构成。将苹果果实加工成果酒时，维生素会参与众多生化过程并发生显著变化。本研究的目的是研究由国内外选育的30个苹果品种和类型的果实制成的苹果汁和果酒中的维生素含量。为了获得果酒，将各种果树品种和优良类型的苹果在均质机上按照相同的加工模式分别进行研磨。然后将果汁（麦芽汁）与果肉分离。之后，使用水果酵母菌种（酿酒酵母属，德国盖森海姆的Erbsle）在18±1℃的温度下，将每个苹果品种的麦芽汁在相同条件下分别进行发酵。通过高效液相色谱法测定果汁和果酒中B族维生素（B1、B2、B6和PP）的质量浓度，通过毛细管电泳法测定维生素C和芦丁的质量浓度。结果表明，维生素含量取决于苹果品种和收获时间。已确定了维生素C、B族维生素和芦丁浓度最高的品种。这些品种大多属于秋季成熟的苹果。酒精发酵后维生素的浓度发生了显著变化。维生素C的浓度降低了2.4倍，B2降低了1.5倍，B1降低了1.3倍，PP和芦丁降低了1.2倍。同时，由“护身符”和“金色夏日”苹果品种制成的果酒中未检测到维生素B1和B6。在由“瓦西里萨”“伊姆鲁斯”“联盟”“冠军”苹果品种以及12/1 - 20 - (16.17)、12/1 - 20 - 70、12/2 - 20 - 33类型制成的果酒中也未检测到维生素B6。在秋季收获的苹果制成的果汁和果酒中测定出了最高的维生素浓度。已确定了一些苹果品种，将它们加工成果酒时能保留最多的维生素：“普里库班斯科耶”“库班巴格良涅茨”“雷内特·普拉托纳”“奥菲斯”“玛尔戈”、12/3 - 21 - 28、12/1 - 21 - (6 - 8)、12/1 - 21 - 36、12/1 - 20 - 4。
