摘要
测定以干果为原料酿制的无花果酒的理化指标和抗氧化性,利用同时蒸馏萃取(simultaneous distillation extraction,SDE)和气相色谱质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析香气成分,并结合感官评价,与以鲜果为原料酿造的无花果酒对比,研究干果酿制对无花果酒品质的影响。结果表明,干果无花果酒还原糖质量浓度3.65 g/L、酒精度11.27%、总酸质量浓度5.05 g/L、多糖质量浓度1.25 mg/mL、黄酮质量浓度0.57 mg/mL、总酚质量浓度1.55 mg/mL、透光率90.33%,b~*值显著高于新鲜无花果酒(P<0.05),总还原力47.76 mg抗坏血酸/L、DPPH自由基清除能力47.76 mg抗坏血酸/L、超氧自由基清除能力11.08 mg抗坏血酸/L,主要香气成分是苯乙醇,相对含量为15.14%,感官评分为(88.20±2.70)分。干果无花果酒外观清澈透明,香气协调,口感柔和,风格良好。因无花果干果易于保存,酿制无花果酒不受季节影响,可选择无花果干果作为酿酒原料。
The physiochemical indexes and antioxidant properties of fig wine brewed from dried fruit were determined. The aroma components of the fig wine were analyzed by simultaneous distillation extraction(SDE) and gas chromatography-mass spectrometry(GC-MS). By combining sensory evaluation, the effects of dried fruit brewing on fig wine quality were compared with that made from fresh fruit. The results showed that the amount of reducing sugar in fig wine made from dried fruit was 3.65 g/L. Moreover, it had 11.27% alcohol, 5.05 g/L total acid, 1.25 mg/mL polysaccharides, 0.57 mg/mL flavonoids, 1.55 mg/mL total phenol, and 90.33% light transmittance. Furthermore, its total reducing power, DPPH free radical scavenging capacity, and superoxide free radical scavenging capacity were 47.76,6.08 and 11.08 mg AEAC/L,respectively. Its b^* value was significantly higher than that of fresh fig wine(P<0.05). Its main aroma component was phenyl alcohol, and its relative content was 15.14%. Its sensory score was 88.20±2.70. Dried fruit fig wine was clear and transparent, and it had harmonious aroma, soft mouthfeel and good style. Dried fig fruits are easy to preserve and are not affected by season, therefore, they can be used as raw materials for wine making.
作者
盛怀宇
唐玲
信思悦
王振帅
陈善敏
蒋和体
SHENG Huaiyu;TANG Ling;XIN Siyue;WANG Zhenshuai;CHEN Shanmin;JIANG Heti(College of Food Science,Southwest University,Chongqing 400716,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第7期165-172,共8页
Food and Fermentation Industries
关键词
无花果酒
原料
鲜果
干果
品质
fig wine
material
fresh fruit
dry fruit
quality
