柑橘酒发酵过程中总黄酮、柠檬苦素和诺米林含量变化  

Changes of total flavonoids, limonin and nomilin contents in the fermentation of citrus wine

作　　者：曾竟蓝 马胤鹏 秦丹[1,2] 曾璐 陈长松[4] ZENG Jinglan;MA Yinpeng;QIN Dan;ZENG Lu;CHEN Changsong(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and biotechnology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop,Hunan Agricultural University,Changsha 410128,China;Tianxia Fruit Industry Development Co.,Ltd.,Xiangxi 416000,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南农业大学湖南省作物种质创新与资源利用重点实验室,湖南长沙410128 [4]天下果业开发有限公司,湖南湘西自治州416000

出　　处：《中国酿造》2019年第4期80-83,共4页China Brewing

基　　金：产学研合作开发项目(2018xny-js046)

摘　　要：以实验室酿制的柑橘酒为试验材料,采用分光光度法对柑橘酒发酵过程中的总黄酮含量进行检测;利用高效液相色谱(HPLC)法对柑橘酒发酵过程中苦味物质(柠檬苦素和诺米林)的含量进行检测。结果表明,柑橘酒在酿造过程中,柑橘原汁中总黄酮含量为1 747 mg/kg,主发酵结束后下降到566.3 mg/kg,之后变化趋于稳定。柑橘原汁中柠檬苦素含量为2.21 mg/L,诺米林未检出;在起酵时期,柠檬苦素和诺米林含量分别上升为15.65 mg/L和3.37 mg/L,主发酵结束后分别降至10.87 mg/L和2.20 mg/L,之后变化趋于稳定。Using citrus wine brewed in laboratory as experimental material,the content of total flavonoids in citrus wine during fermentation was determined by spectrophotometry.The content of bitterness compounds limonin and nomilin in citrus wine fermentation were determined by HPLC.The results showed that the total flavonoids content in the citrus juice was 1 747 mg/kg during the brewing process.After the main fermentation,it decreased to 566.3 mg/kg,and then its change tended to be stable.The content of limonin in the citrus juice was 2.21 mg/L,and the nomilin was not detected.During the fermentation period,the contents of limonin and nomilin increased to 15.65 mg/L and 3.37 mg/L,respectively.After the main fermentation,the contents decreased to 10.87 mg/L and 2.20 mg/L,respectively,and then the changes tended to be stable.

关 键 词：柑橘酒 总黄酮 苦味物质 柠檬苦素 诺米林 含量变化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]