摘要
枇杷具有丰富的营养价值,因其储存期短,发酵开发枇杷酒具有较好枇杷加工价值。为更好地研究枇杷酒发酵进程和品质,在枇杷汁中接种酵母后,分析了枇杷酒中的葡萄糖、酪氨酸、可溶性蛋白质和发酵液的抗氧化能力及香气成分等指标的变化。结果表明:枇杷果酒发酵过程中总糖含量初期下降迅速,后缓慢上升,总体呈下降趋势;在后发酵期,游离氨基酸含量迅速增加;可溶性蛋白质含量前5 d先降低,后缓慢上升,在10 d后维持不变;抗氧化分析结果表明,DPPH抑制率下降,抗氧化能力逐步减弱。采用顶空固相微萃取结合气相色谱质谱法分析了枇杷酒中的香气成分,主要为醇、酯和醛3大类。研究结果为枇杷酒的开发提供了一定的参考。
Loquat is a fruit with high nutritional value,and due to its short storage period,the fermentation and development of loquat wine has significant potential for processing.To better understand the fermentation process and quality of loquat wine,yeast was inoculated in loquat juice,and various indicators such as glucose,tyrosine,soluble protein,antioxidant capacity of the fermentation broth,and aroma components in the resulting loquat wine were analyzed.The results showed that the total saccharide content decreased rapidly at the initial stage,then increased slowly,and showed a general trend of decrease during fermentation.The content of free amino acids increased rapidly in the post-fermentation period.The soluble protein content decreased with the first 5 days,then increased slowly,and remained a steady level after 10 days.The antioxidant capacity decreased during fermentation with the inhibition rate of DPPH decreasing.Headspace solid phase micro-extraction(HS-SPME) combined with GC-MS was used to analyze the aroma components of loquat wine,and it was determined that the aroma was mainly composed of alcohol,ester and aldehyde.The results will be helpful for loquat wine production.
作者
单硕
常国立
吴刚正
朱瑞瑜
蔡海莺
蔡成岗
SHAN Shuo;CHANG Guoli;WU Gangzheng;ZHU Ruiyu;CAI Haiying;CAI Chenggang(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023;Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources and Biochemical Manufacturing,Hangzhou 310023)
出处
《食品工业》
CAS
2023年第6期44-48,共5页
The Food Industry
基金
杭州市科技计划项目资助(20180432B33)
浙江省重点研发计划项目(2020C02038)。
关键词
枇杷
果酒
理化成分
抗氧化性
香气成分
loquat
fruit wine
physical and chemical components
antioxidant
aroma components
