The effects of microwave and heating pretreatments on the content and composition of anthocyanins, ascorbic acid content, and total phenol content, along with the color density and antioxidant capacity of “Xinglongzirou” hawthorn wine during storage were investigated. Ten anthocyanins were identified in the hawthorn fruit using HPLC-ESI/MS² analysis. After fermentation, only six anthocyanins were detected. Pretreatment significantly increased the total amount of anthocyanin in the stored hawthorn wine (p < 0.05). The total phenol content decreased during storage and the total anthocyanin content showed a similar trend. The content of oligocyanogen in microwave- and heat-pretreated samples was higher than that in the control, especially the microwave-treated group, in which the amount of oligocyanogen was higher than that in the control group by 24.6% after 180 days (p < 0.05). During storage, the color tonality of hawthorn wine increased. Three methods (DPPH scavenging ability, ORAC_FL assay, and T-AOC assay) were employed to evaluate the antioxidant capacity of the hawthorn wine during storage. The antioxidant capacities of the microwave- and heat-pretreated groups were higher than those of the control group.

研究了微波和加热预处理对“兴隆子肉”山楂酒贮藏期间花色苷含量和组成，抗坏血酸含量和总酚含量的影响，以及颜色密度和抗氧化能力。使用HPLC-ESI / MS ²在山楂果实中鉴定出十种花色苷分析。发酵后，仅检测到六个花色苷。预处理显着增加了所储存山楂酒中花色苷的总量（p <0.05）。在储存过程中总酚含量下降，总花色苷含量显示出相似的趋势。经过微波和热处理的样品中的寡氰化物含量高于对照组，尤其是微波处理组，其中180天后的寡氰化物含量比对照组高24.6％（p < 0.05）。在储存过程中，山楂酒的色泽增加。三种方法（DPPH清除能力，ORAC _FL分析和T-AOC分析）用于评估山楂酒在储存过程中的抗氧化能力。微波和加热预处理组的抗氧化能力高于对照组。