摘要
测定枸杞鲜果和干果发酵酒酒渣的氨基酸、矿质元素、功能性成分含量,并对它们进行了对比分析,结果表明:枸杞鲜果酒渣中的氨基酸总量、矿物质总量比枸杞干果酒渣中的多;枸杞鲜果酒渣中维生素C的含量远高于枸杞干果酒渣中的,而枸杞干果酒渣中总黄酮的含量远高于枸杞鲜果酒渣中的。
This study is designed in the attempt to figure out and conduct comparative analysis of the content of the main functional components that consist in wine-making pomace using fresh and natural dried goji fruit. The results show that the content of total amino acids,total minerals, and vitamin C in wine-making pomace of fresh fruit are higher than those of natural dried one. Nevertheless, the content of total flavonoids in wine-making pomace of natural dried is much higher than that in the fresh one.
作者
朱银龙
周学义
陈彦辉
马艳
张建波
张智锋
ZHU Yinlong;ZHOU Xueyi;CHEN Yanbin;MA Yan;ZHANG Jianbo;ZHANG Zhifeng(Ning xia hong Wolfberry industry Co.,Ltd.,Zhongning 755100,Ningxia,China)
出处
《酿酒》
CAS
2021年第3期93-95,共3页
Liquor Making
关键词
枸杞
发酵酒
酒渣成分分析
Goji
Fermented wine
Composition analysis of wine-making pomace
