蜂蜜桑椹酒主要成分的分析  

Study on Fundamental Components of Honey-mulberry Wine

作　　者：陈娟[1] 阚建全[2] 张荣[1] 唐俊妮[1] 

机构地区：[1]西南民族大学生命科学与技术学院 [2]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵工业》2011年第2期113-119,共7页Food and Fermentation Industries

基　　金：国家2003年度三峡科技移民开发专项(2003EP090013);国家自然基金项目(No.31071515);西南民族大学人才引进项目(2009RC006)

摘　　要：对不同品种的蜂蜜桑椹酒中主要成分进行分析,结果表明:各种酒样在糖度、酸度、酒度上差异很小,但蛋白质含量差异较大。矿物元素表现出高钾低钠的特点,镁元素含量较高。氨基酸总含量和必需氨基酸含量以红果1号桑椹蜂蜜发酵酒最高,而农用桑椹蜂蜜发酵酒最低。在检测的7种酚酸和5种黄酮醇中,不同酒样间存在一定差异,但原儿茶酸、咖啡酸、槲皮素和桑色素是含量较高的4种物质。此外,以3-甲基-1-丁醇、2-甲基-1-丙醇、苯乙醇、4-羟基苯乙醇、2,3-丁二醇、乙酸乙酯、丁二酸单乙酯、S-乳酸乙酯、乙酸和癸酸等为蜂蜜桑椹酒的基本香气成分。The fundamental components of honey-mulberry wines with different mulberry varieties were analyzed, and the results were as follows ： there were a few differences in the content of sugar, total acid, and alcohol, but many differences in protein content. The amount of each mineral element varied with different wines, while they all share the outstanding characteristic of high K and low Na, and Mg content was also high. With respect to the amount of total amino acid and essential amino acid,wine fermented from Hongguol mulberry were the highest, and wine fermented from agricultural mulberry were the lowest. Within seven phenolic acids and five flavonols determined,there were certain content differences among wines,while the content of protocatechuie acid,caffeie acid,quercetin and morin were higher and possessed by all wines. Furthermore, 1-Butanol, 3-methyl-, 1-Propanol, 2-methyl-, Benzeneethanol, Benzeneethanol,4-hydroxy-,2,3-Butyleneglycol, Ethyl acetate, Monoethyl succinate, S- Ethyl lactate, Acetic acid and Deeanoic acid were basic aroma components of honey-mulberry wine.

关 键 词：蜂蜜桑椹酒 不同品种 主要成分 

分 类 号：TS262[轻工技术与工程—发酵工程]