原料热处理对红枣白兰地清除DPPH·能力和香气成分的影响  

Effect of thermal treatments on the antioxidative capacity and aromas of Jujube brandy

作　　者：夏亚男 王颉[1] 张玉杰[1] 康红红 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《食品工业科技》2014年第19期62-67,72,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31171725);河北省科技计划项目(13237104D)

摘　　要：果酒的抗氧化能力和香气成分一直是人们研究的热点,直接影响果酒的保健功能和品质高低。采用分光光度法测定红枣白兰地原料热处理前后的铁、黄酮、多酚含量及DPPH·清除率,应用SPME-GC-MS分析其香气成分,研究原料热处理对其抗氧化性及香气成分的影响。结果表明:铁元素、黄酮含量分别损失31%、30%,受热处理影响较大,多酚下降10%,DPPH清除能力只下降3%,受热处理影响较小。红枣白兰地原料热处理前后,分别鉴定出87、77种香气成分,主要香气成分是酯类、醇类和醛酮类物质。经原料热处理后,红枣白兰地酯类、酸类、烃类化合物有所增加,醇类、醛酮类、萜类化合物含量降低。酯类、烃类和萜类化合物受原料热处理影响较明显。Wine antioxidant capacity and aroma components has been researched for a long time,which directly impact on the health function and quality of wine.Effect of thermal treatments on the antioxidative capacity of jujube brandy were studied through the determination of DPPH radicals,the contents of total phenolics,fiavonoids and Fe.The relative contents of aromatic compounds in jujube brandy were analyzed by GC-MS and SPME.The results showed that Fe, flavonoids, phenolics and DPPH radicals lose 31 % ,30%, 10% ,3 % respectively, which means they were influenced by thermal treatments in different degree.87 and 77 kinds of aromatic compounds from general Jujube brandy and heat treated jujube brandy were identified. Mainly aromatic compounds were esters, alcohols and aldoketones. After thermal treatments of raw materials, the contents of esters, acids and hydrocarbons increase,the contents of alcohols, aldoketones and terpenoid become lower.Esters, hydrocarbons and terpenoid are greatly influenced by thermal treatments.

关 键 词：红枣白兰地 热处理 抗氧化 香气成分 顶空固相微萃取 

分 类 号：TS261.4[轻工技术与工程—发酵工程]