不同品种曹州木瓜浸泡酒品质分析  

Quality Analysis of Comprehensive Evaluation of Caozhou Papaya Soaking Wine from Different Cultivars

作　　者：王传印 康玉柱 王东锋 苏丽娟 袁烈焱 申景民 WANG Chuan-yin;KANG Yu-zhu;WANG Dong-feng;SU Li-juan;YUAN Lie-yan;SHEN Jing-min(Heze Forestry Bureau,Heze 274099,China;Nanma Sub-district Office,Yiyuan 256100,China)

机构地区：[1]山东菏泽市林业局,山东菏泽274099 [2]山东省沂源县南麻街道办事处,山东沂源256100

出　　处：《特产研究》2021年第1期39-43,48,共6页Special Wild Economic Animal and Plant Research

摘　　要：为探明不同品种曹州木瓜浸泡酒品质差异,选出最适合用于做浸泡酒的品种。该研究将8个不同品种的曹州木瓜用纯高粱酒浸泡后,通过分析测定其黄酮和多酚等成分及清除DPPH自由基能力、还原力和总酸度等,对其功能性成分及抗氧化能力进行分析和评价。结果表明,‘佛面’浸泡酒中的多酚、黄酮等成分和还原力最高,分别为5.9 g/mL、34.18 g/mL和120.92 g/mL;而且其酒体澄清、丰满、滋味可口,品质最佳,得出‘佛面’为最适于作浸泡酒的品种的结论。此研究可为浸泡酒用曹州木瓜品种的筛选提供参考。To explore the quality differences of different varieties of Caozhou papaya soaking wine,selecting the most suitable varieties for soaking wine.Eight different varieties of Caozhou papaya were soaked in pure sorghumwine,and their functional components and antioxidant capacity were evaluated by analyzing the flavonoids,polyphenols,DPPHfree radical scavenging ability,reducing power and total acidity,etc.The results showed that the compouds such as polyphenols,flavonoids and reducing power in the soaked wine of'Fomian'are the highest,respectively 5.9 g·mL^-1,34.18 g·mL^-1,120.92 g·mL^-1;and the wine is clear,plump,tasteful,and of the highest quality.It is concluded that‘Fomian'is themost suitable variety for soaking wine.This study can provide a reference for the selection of Caozhou papaya varieties for soaking win.

关 键 词：曹州木瓜 浸泡酒 成分 品质分析 

分 类 号：S661.6[农业科学—果树学]