红枣果酒苦味来源及成分分析  

The Bitter Substances Origin and Composition Analysis in Jujube Wine

作　　者：李安平[1,2] 丁彦鹏[1] 陈建华[1] 曾建新 

机构地区：[1]中南林业科技大学,长沙410004 [2]粮食深加工与品质控制湖南省重点实验室,长沙410004 [3]湖南新丰果业有限公司,湖南祁东421600

出　　处：《中国食品学报》2013年第7期236-241,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家林业科技推广项目(2010[45])

摘　　要：研究红枣果酒苦味物质的来源和成分,结果表明,红枣果皮、果核和果肉3个部位中,果皮是影响红枣果酒苦味的主要因素;以中秋酥脆枣和金丝小枣为原料酿造的果酒苦味显著高于哈密大枣(P<0.05);超过80℃的干制可显著增加红枣果酒的苦味(P<0.05);酵母添加量对红枣果酒苦味没有显著性影响(P>0.05)。采用溶剂萃取法提取红枣果酒苦味成分,经GC/MS鉴定,苯乙醇在红枣酒中的含量高达29.06%,是红枣果酒中主要苦味物质。同时检测到酯类、醛类、酚类、酮类物质等其它苦味物质。The bitter substance origin and composition in Jujube wine were studied. The results showed that, the jujube peel is the main factors of jujube wine bitter. The bitter of Mid-Autumn crisp jujube and Ziziphus jujube wine which were fermented as raw material was significantly higher than Hami jujube （P〈0.05）. More than 80 ℃ of dried jujube wine significantly increases the bitterness （P〈0.05）. The amount of yeast added to the bitter of jujube wine no sig- nificant effect （P〉0.05）. Solvent extraction from jujube wine, by GC/MS identification analysis showed that, phenethyl alcohol content of wine in the jujube of up to 29.06%, is the main wine jujube bitter substances, and to detect esters, aldehydes, phenols, ketones, and other bitter substances.

关 键 词：红枣果酒 苦味物质 GC MS 

分 类 号：TS262.7[轻工技术与工程—发酵工程]