摘要
目的:寻找配制酒品质最佳的苦荞品种。方法:考察以3种不同苦荞浸泡出的酒(A、B、C)中的总黄酮、可溶性固形物、总酚含量,抗氧化特性,色差以及透光率,探究不同品种苦荞对酒品质特性的影响。结果:苦荞B的总黄酮、总酚、可溶性固形物含量及DPPH自由基、ABTS自由基清除率均为最佳。色差值表明总黄酮、总酚含量与酒样颜色有一定的显著相关性。浸泡40 d的B1样品中共有49种挥发性物质,相对含量为79.488%,其中酯类16种(相对含量为49.916%),是主要挥发性物质。结论:品种对酒品质影响很大,酒中总黄酮、总酚含量与酒样颜色有一定的显著相关性,浸泡苦荞酒宜选择黑苦荞B。
Objective:This study aimed to find the most appropriate tartary buckwheat variety for soaking wine.Methods:The contents of total flavones,soluble solids,total phenols,antioxidant properties,color difference and light transmittance of three kinds of tartary buckwheat wines(A,B and C)were investigated.The effects of different tartary buckwheat varieties on wine quality characteristics were explored.Results:The contents of total flavone,total phenol,soluble solid and the scavenging rate of DPPH and ABTS free radicals of tartary buckwheat B were the highest.The color difference showed that the content of total flavonoids and total phenols had a significant correlation with the color of wine samples.49 kinds of volatile substances were found in B1 samples after soaking for 40 days,the relative content was 79.488%,among which 16 kinds of esters(the relative content was 49.916%)were the main volatile substances.Conclusion:The variety The variety of tartary buckwheat influences the quality of the wine significantly.The content of flavonoids and total phenols in the wine has a significant correlation with the color of the wine sample.The optimum variety for black wine is tartary buckwheat B.
作者
柏佳佳
戢得蓉
何玉贞
钟秋
段丽丽
BAI Jia-jia;JI De-rong;HE Yu-zhen;ZHONG Qiu;DUAN Li-li(College of Food Science and Technology,Sichuan Tourism University,Chengdu,Sichuan 610100,China)
出处
《食品与机械》
CSCD
北大核心
2023年第3期167-174,共8页
Food and Machinery
基金
四川旅游学院校级重点科研项目(编号:19SCTUZZ04)
四川旅游学院科研创新团队基金(编号:2018SCTUTD05)
四川省级大学生创新创业训练项目(编号:S202111552144)。
关键词
苦荞
白酒
挥发性物质
品质特性
GC-MS
tartary buckwheat
Baijiu
volatile substances
quality characteristics
GC-MS
