摘要
通过对梨酒中总酚、氨基酸、挥发性物质含量及抗氧化活性进行测定,比较植物源多酚(白藜芦醇、茶多酚)与SO_(2)对库尔勒香梨酒抗氧化能力及其风味感官物质的影响。结果显示,不同抗氧化剂的添加对梨酒的基础理化指标并无显著影响,均能使发酵正常完成。与空白组相比,白藜芦醇和茶多酚均能显著提高酒体总酚含量(P<0.05)。相比于SO_(2)(70 mg/L),添加白藜芦醇(200 mg/L)梨酒具有更高的抗氧化能力(P<0.05),酒体中精氨酸含量增加了369.37 mg/L;茶多酚(90 mg/L)表达出同SO_(2)(70 mg/L)相当的抗氧化能力,酒体中精氨酸和苏氨酸分别增加了535.14、62.75 mg/L。此外,白藜芦醇和茶多酚均能降低梨酒中异戊醇、3-甲硫基丙醇等不愉快气体的含量,茶多酚(90 mg/L)能使乙酸乙酯和乙酸苯乙酯分别增加30.09、44.13 mg/L,保留了更多的果香味,使酒体更具典型性和层次感。
The contents of total phenols,amino acids,volatile components,and antioxidant activities in pear wine were determined to compare the effects of plant polyphenols(resveratrol,tea polyphenols)and SO_(2) on the antioxidant capacity and organoleptic qualities of Korla pear wine.It was found that the addition of different antioxidants had no significant effect on the basic physical and chemical indexes of pear wine,all groups finished the fermentation in a normal period.Both resveratrol and tea polyphenols could significantly increase the total phenolic contents(P<0.05)compared with the control.Pear wine supplemented with resveratrol(200 mg/L)had higher antioxidant capacity(P<0.05)compared that with SO_(2)(70 mg/L),besides,the arginine content increased by 369.37mg/L.The group of tea polyphenols(90 mg/L)expressed the same antioxidant capacity as SO_(2)(70 mg/L),and the arginine and threonine content increased by 535.14mg/L and 62.75 mg/L,respectively.In addition,both resveratrol(200 mg/L)or tea polyphenol(90 mg/L)could reduce the content of isoamyl alcohol,3-methylthiol propyl alcohol and other unpleasant odor composition in pear wine,particularly,tea polyphenol could increase the content of ethyl acetate and ethyl phenyl acetate by 30.09 and 44.13 mg/L,respectively,which retained more fruit aromas and make the wine more typical and complex.
作者
刁体伟
陈晓姣
冷银江
魏鑫
赖晓琴
马懿
DIAO Tiwei;CHEN Xiaojiao;LENG Yinjiang;WEI Xin;LAI Xiaoqin;MA Yi(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644005,China;Sichuan Engineering Technology Research Center for Liquor-Making Grains,Yibin 644000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第23期93-101,共9页
Food and Fermentation Industries
基金
国家自然科学基金项目(31801458)
四川轻化工大学人才引进项目(2017RCL24)。
作者简介
第一作者:刁体伟,硕士研究生;通信作者:马懿,副教授,E-mail:191066789@qq.com。
