不同处理方式的紫薯原料对其发酵酒品质的影响  

Impact on the fermented wine quality of the different treatments on purple potato

作　　者：米桂[1] 李新生[1,2] 党娅 韩豪[1,2] 赵璇[1] 王昕[1] 

机构地区：[1]陕西理工学院,汉中723000 [2]陕西省资源生物重点实验室,陕西省黑色有机食品工程技术研究中心,汉中723000 [3]陕西理工学院秦巴蓝莓研究所,汉中723000

出　　处：《食品科技》2016年第4期72-76,共5页Food Science and Technology

基　　金：辽宁省科技厅项目(2013205001);陕西理工学院研究生创新项目(SLGYCX1523)

摘　　要：研究以由不同处理方式得到的紫薯为原料,对其发酵得到紫薯酒进行了常规物质和活性物质含量的测定分析,并对其品质进行了相关性分析。同时,以清除DPPH自由基能力为指标,研究比较了几种紫薯酒的体外抗氧化能力,最终选择适合的紫薯原料。结果表明,真空冷冻干燥样与紫薯鲜样发酵得到的果酒各项常规物质和活性物质的含量差别不大,前者略高,且活性物质含量明显高于其他2种,真空干燥样次之,鼓风干燥样最差。真空冷冻干燥样发酵得到的果酒中酒精含量、总糖含量、总酸含量、多酚含量、花青苷含量分别为11.3(%vol)、41.5、3.9、2471.3、197.5 mg/L,DPPH自由基清除率为87.5%。In this paper,the purple sweet potato which was treated by different methods was used as raw material,we determined and analyzed conventional materials and active materials of purple sweet potato wine which was fermented by raw material,and analyzed for its quality correlation.At the same time,to confirm the best purple sweet potato rawmaterials for fruit wine making,we studied and compared antioxidant capacity in vitro of several purple potato wines,scavenging activity of DPPH radicals was used as indicators of total antioxidant capacity.The results showed that the conventional and active indicators during the fermentation period were basically the same when the vacuum freeze-drying sample or fresh purple sweet potato was used as the material,the former was slightly higher,and the content of active materials higher than the other two significantly,followed by vacuum drying sample,and last drying sample was the lowest one.The alcohol content,total sugar content,total acid content,the polyphenols content and the anthocyanin content were 11.3（%vol）,41.5,3.9,2471.3,197.5 mg/L in the purple sweet potato wine which fermented by vacuum freeze-drying sample,respectively.The DPPH radical scavenging rate was 87.5%.

关 键 词：紫薯酒 活性物质 抗氧化性 

分 类 号：TS262[轻工技术与工程—发酵工程]