不同酵母菌在枸杞酒酿造过程中对类胡萝卜素降解的影响  

Effects of Different Yeasts on the Degradation of Carotenoids during the Brewing of Wolfberry Wine

作　　者：赵璐[1] 刘建花[2] 张惠玲[1] 马奇虎 ZHAO Lu;LIU Jian-Hua;ZHANG Hui-Ling;MA Qi-hu(College of Agriculture, Ningxia University, Yinchuan 750000, China;Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, College of Agriculture, Ningxia University, Yinchuan 750000, China;Bairuiyuan Gouqi Corp, Yinchuan 750000, China)

机构地区：[1]宁夏大学农学院,宁夏银川750000 [2]宁夏大学农学院,宁夏微生物制造应用技术与安全控制重点实验室,宁夏银川750000 [3]百瑞源枸杞股份有限公司,宁夏银川750000

出　　处：《食品工业科技》2018年第14期120-125,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(021300000358);宁夏回族自治区优势特色学科项目;国家科技支撑计划(2015BAD29B03)

摘　　要：为探究不同酵母菌在枸杞酒发酵过程中对类胡萝卜素降解的影响,本实验选择了具有代表性的5株不同酵母菌进行枸杞酒发酵实验,采用高效液相色谱法(HPLC)对不同酵母发酵的枸杞酒中类胡萝卜素进行测定,比较发酵过程中枸杞酒中主要的3种类胡萝卜素:玉米黄素、玉米黄素双棕榈酸酯、β-胡萝卜素的变化,并以类胡萝卜素做唯一碳源,观察酵母是否能够利用自身的酶降解类胡萝卜素。结果表明:5株酵母菌自身均不能直接利用类胡萝卜素,但发酵体系中类胡萝卜素会受到酵母发酵环境的变化而发生不同程度的降解,且发酵环境的变化取决于代谢产物。酿酒酵母发酵力强、发酵彻底。相比发酵力弱的非酿酒酵母对类胡萝卜素影响较大,但随着发酵时间的延长,类胡萝卜素都不同程度的呈下降趋势。To explore the effect of different yeasts on the degradation of carotenoids during the fermentation of alcohol,five representative yeasts were selected for fermentation of wolfberry wine. The contents of carotenoids in wolfberry wine fermented by different yeasts were determined by high performance liquid chromatography（ HPLC） to compare the changes in β-carotene of three carotenoids： Zeaxanthin,zeaxanthin and dipalmitate. Using the only carbon source of carotenoids to observe whether yeast could use their own enzymes to degrade carotenoids. The results showed that all the 5 yeasts could not directly utilize carotenoids,but the carotenoids in the fermentation system were degraded to different degrees due to the change of yeast fermentation environment. Saccharomyces yeast fermentation,fermentation thoroughly. Compared with the fermented non-Saccharomyces cerevisiae,the carotenoid had a great influence on the carotenoids,but with the prolongation of the fermentation time,the carotenoids tended to decline in varying degrees.

关 键 词：枸杞酒 酵母菌 类胡萝卜素 高效液相色谱法 

分 类 号：TS261.1[轻工技术与工程—发酵工程]