蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响  

Optimization of Fermentation Process of Lonicera caerulea Berry Wine and Effect of Fermentation on Anthocyanin Composition

作　　者：梁敏[1] 包怡红[1] LIANG Min;BAO Yihong(School of Forestry, Northeast Forestry University, Harbin 150040, China)

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品科学》2018年第10期151-157,共7页Food Science

基　　金：中央高校基本科研业务费专项(2572016CG02)

摘　　要：以蓝靛果为原料,进行蓝靛果酒发酵工艺的优化,并分析发酵过程对花色苷含量及花色苷组成的影响。通过比较不同酵母及不同糖类对果酒总酸、残糖、花色苷含量、乙醇体积分数及感官评分的影响,选择安琪葡萄酒果酒专用酵母SY作为发酵菌,蔗糖作为菌株的碳源,研究酵母接种量、起始pH值和发酵温度对蓝靛果酒理化性质及感官的影响,并在单因素试验的基础上进行3因素3水平的正交试验优化。结果表明,蓝靛果酒发酵的最佳工艺为:接种量0.15%、起始pH 3.2、发酵温度26℃。在此条件下发酵12 d,乙醇体积分数为9.33%,感官评分为75.15,花色苷质量浓度为80.49 mg/L,为初始花色苷质量浓度(211.0 mg/L)的38.13%。利用高效液相色谱-串联质谱联用测定发酵对花色苷组成及各组成所占比例的影响,结果显示发酵前后的样品中均含有所测的8种花色苷,发酵后矢车菊素-3-二己糖苷、芍药素-3,5-二己糖苷、矢车菊素-3,5-二己糖苷、芍药素-3-芸香苷、矢车菊素-3-乙酰基乙糖苷及芍药素-3-葡萄糖苷所占峰面积均有所增加,而矢车菊素-3-葡萄糖苷和天竺葵素-3-葡萄糖苷所占峰面积降低。In the present study, the fermentation process of Lonicera caerulea berry wine was optimized and its effect on anthocyanin composition was examined. By comparing the effects of different yeast strains and different carbohydrates on total acid, residual sugar, anthocyanin content, alcohol content and sensory score, special wine yeast（Angel Yeast Co. Ltd.） and sucrose were determined as the best strain and carbon source, respectively. The effects of yeast inoculum amount, initial pH and fermentation temperature on the physicochemical and sensory properties of blue indigo fruit wine were studied. Optimization of the three independent variables was carried out by one-factor-at-a-time and orthogonal array design methods. Each independent variable was set at three levels. The results showed that the optimum fermentation conditions were determined as follows： inoculum amount, 0.15%; initial pH, 3.2; and fermentation temperature, 26 ℃. After fermentation under these conditions for 12 days, the alcohol concentration was 9.33%（V/V）, the sensory score was 75.15 and the anthocyanin concentration was 80.49 mg/L, which accounted for 38.13% of the initial value（211.0 mg/L）. Analysis by high performance liquid chromatography-tandem mass spectrometry（HPLC-MS/MS） showed that the same 8 anthocyanins were detected in both juice and wine. The peak area of cyanidin-3-hexoside-catechin, peonidin-3,5-dihexoside, cyanidin-3,5-dihexoside, peonidin-3-rutinoside, cyanidi-n-3-acetylhexoside and peonidin-3-glucoside increased in the wine compared with the juice, whereas those of cyanidin-3-glucoside and pelargonidin-3-glucoside decreased.

关 键 词：蓝靛果 发酵工艺 花色苷 高效液相色谱-串联质谱联用 

分 类 号：TS262[轻工技术与工程—发酵工程]