刺梨干酒发酵前后有效成分变化  

The change of effective compounds in Rosa roxburghii Tratt dry wine and Rosa roxburghii tratt juice

作　　者：姚敏[1,2] 谭书明 张少才[2] 刘凤琪[2] 李东[1,2] 邓毅[1,2] 

机构地区：[1]贵州农畜产品贮藏加工重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品学院,贵州贵阳550025

出　　处：《食品与发酵工业》2014年第10期123-127,共5页Food and Fermentation Industries

基　　金：黔科合重大专项[2013]6006-2;黔科合计Z字[2012]4001号

摘　　要：采用刺梨原汁发酵刺梨干酒,该酒的乙醇体积分数为13.46%,残糖3.7 g/L,总酸8.37 g/L,品质良好,有典型的刺梨风味。分析了发酵前后刺梨原汁和刺梨干酒中的氨基酸及乙醇体积分数、残糖、总酸、pH值、VC、多酚、黄酮等有效成分,并对它们在发酵过程中的变化进行了研究。结果表明：刺梨干酒中有11种氨基酸,其中5种为必需氨基酸,总含量为1 012.61 mg/L,是刺梨原汁中氨基酸含量的52.71%;总酸降低了2.76 g/L,pH值在3.52-4.10,VC、多酚、黄酮的保留率分别为73.48%、73.45%和87.54%,它们在发酵过程中含量相对稳定。Rosa roxburghii Tratt dry wine （RRT-DW） made from Rosa roxburghii Tratt juice （RRTJ） was pro- duced in this study. With its alcoholic strength 13.46°, surge content 3.7 g/L, and acids content 8.37 g/L, it had good properties and typical Rosa roxburghii Tratt flavor. Effective compound in Rosa roxbttrghii Tratt dry wine and Ro- sa roxburghii Tratt juice were detected, such as amino acids, alcohohc strength, surge content, total acid, pH value, vitamin C, polyphenols, flavonoids. The results showed that there were 11 types of amino acids in Rosa roxburghii Tratt dry wine, 5 of them were essential, and contained 52.71% of amino acids from Rosa roxburghii Tratt juice. The acids of Rosa roxburghii Tratt dry wine decreased 2.76 g/L, compared with those of Rosa roxburghii Tratt juice, and the rang of pH value was from 3.52 to 4.10. Vitamin C contained 73.48 % of its content in Rosa roxburghii Tratt juice, and polyphenols contained 73.45 % , flavonoids contained 87.54 % , which were relatively stable during the fermentation process.

关 键 词：刺梨干酒 刺梨原汁 发酵 氨基酸 VC 

分 类 号：TS262[轻工技术与工程—发酵工程]