文章摘要
蒋鹏飞;罗 强;施宝珠;吴烨婷;段旭昌;王大方.不同酵母发酵葛根酒的抗氧化活性及香气成分分析[J].中国食品学报,2019,19(8):230-239
不同酵母发酵葛根酒的抗氧化活性及香气成分分析
  
DOI:
中文关键词: 葛根酒  酵母  功能成分  抗氧化活性  香气成分
英文关键词: pueraria wine  yeast  functional component  antioxidant activity  aromatic components
基金项目:国家林业局林业科学技术研究项目(2016-04)
作者单位
蒋鹏飞;罗 强;施宝珠;吴烨婷;段旭昌;王大方 西北农林科技大学食品科学与工程学院陕西杨凌712100陕西彬利祥农业发展有限公司陕西山阳726400 
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中文摘要:
      为筛选葛根酒酿酒酵母,促进葛根酒产业发展,采用对比试验借助高效液相色谱法(HPLC)、紫外分光光度法、气相色谱-质谱联用技术(GC-MS)研究安琪、CY3079、K1M、DV10 4种酵母发酵葛根酒的理化指标、总黄酮及总酚含量、体外抗氧化活性和香气成分。结果表明:不同酵母发酵葛根酒的理化指标具有显著性差异,总黄酮含量在46.85~51.60 mg 芦丁/100 mL,总酚含量在63.31~69.53 mg GAE/mL,酵母对葛根酒中5种黄酮组分(葛根素、大豆苷、大豆苷元、染料木素、染料木苷)无明显影响;与其它果酒相比,葛根酒具有较强的体外抗氧化活性;不同酵母发酵的葛根酒香气成分的种类和含量存在明显差异,其中关键风味化合物、修饰风味化合物和潜在风味化合物数量和贡献度各不相同。经比较,K1M酵母发酵的葛根酒总黄酮、总酚含量最高,体外抗氧化能力最强,检测出的香气种类最多,香气物质浓度较高,酒体带有浓郁葛根清香,酒体协调,品质最佳,是适合葛根酒酿造的优良酵母。
英文摘要:
      The object of this research tried to select suitable yeast for pueraria wine fermention in order to promote the development of the pueraria wine industry. The physical and chemical indexes, functional components, antioxidant activity and aroma components of the pueraria wines fermented by four yeasts were investigated by HPLC, Uv spectrophotometry and GC-MS through the contrast experiments. The result showed that different yeast did not change the content of Puerarin, Daidzein, Daidzin, Genistin and Genistein, but had obvious effect on total flavonoids (46.85~51.60 mg Rutin/100 mL) and polyphenols content(63.31~69.53 mg GAE/mL) in aging pueraria wines. Compared with the other wines, the pueraria wines fermented by four yeasts showed strong antioxidant activity in vitro. The components and content of aroma of the pueraria wines fermented by different yeasts have obvious diversity. Furthermore, different yeasts had significant impacts on the species and contribution of key aroma compounds, the modified aroma compounds and the potential aroma compounds. Compared with the other three kinds of yeasts, the wine fermented by K1M yeast gave off strong the fragrance of puerarin and possessed harmonious sourness and sweetness, exquisite and mellow taste. Moreover, the total flavonoids and polyphenols content, antioxidant activity and sensory score of the wine fermented by K1M yeast were much higher than the other three yeasts. Therefore, the K1M yeast selected from four yeasts was the suitable brewing yeast for the fermentation of pueraria wine.
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