不同方式发酵桑葚果酒的功能性及香气成分比较  

Comparison of Functionality and Aroma Components of Mulberry Wine Fermented by Different Methods

作　　者：汪沙 卢红梅 陈莉 牟灿灿 吴震 李荣源 WANG Sha;LU Hong-mei;CHEN Li;MOU Can-can;WU Zhen;LI Rong-yuan(School of Liquor and Food Engineering,Guizhou Key Laboratory of Fermentation Engineering and Biopharmacy,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《现代食品科技》2021年第7期278-285,共8页Modern Food Science and Technology

基　　金：贵州省科技支撑计划(黔科合支撑[2019]2317)。

摘　　要：以贵州开阳县大十桑葚为原料,研究分批发酵、分批补料发酵、分批带渣发酵对桑葚果酒中功能性成分及香气成分的影响,结果表明:分批带渣发酵桑葚果酒功能性成分含量最高(白藜芦醇0.19 mg/100 mL、多酚(2020.89 mg/L、黄酮310.56 mg/L、总花色苷(97.25 mg/L);利用固相微萃取联合气相色谱-质谱技术(SPME/GC-MS)检测分批发酵、分批补料发酵、分批带渣发酵桑葚酒的香气成分,分别有133种,142种,146种。分批带渣发酵桑葚果酒香气成分种类最多,含烷烃类9种;1.43%)、醇类16种(29.70%)、酯类57种(56.20%)、醛酮类27种(4.64%),酸类11种(3.62%),苯环及酚类10种(0.68%),烯类4种(0.70%),其他物质12种;1.35%);20种主要香气成分与桑葚果酒典型性的相关性最为显著。分批带渣发酵不仅有利于桑葚果酒功能性成分含量的提高,还能增加桑葚酒风味物质的多样性。Dashi mulberries in Kaiyang county,Guizhou province was used as raw materials.The effects of batch fermentation,fed-batch fermentation,and batch fermentation with residues on the functional components and aroma components of mulberry wine were studied.The results showed that:the highest content of functional ingredients(resveratrol 0.19 mg/100 mL,polyphenols 2020.89 mg/L,flavonoids 310.56 mg/L,total anthocyanins 97.25 mg/L)were found in batch fermentation with residues for mulberry wine.The solid phase microextraction combined with gas chromatography-mass spectrometry technology(SPME/GC-MS)was used to detect the aroma components of mulberry wine in batch fermentation,fed-batch fermentation,and batch fermentation with residues,and there were 133,142,and 146 aroma components of mulberry wine,respectively.The batch fermented mulberry fruit wine with residue had the most variety of aroma components,including 9 alkanes;1.43%),16 alcohols(29.70%),57 esters(56.20%),and 27 aldehydes and ketones(4.64%),11 kinds of acids(3.62%),10 kinds of benzene and phenols(0.68%),4 kinds of olefins(0.70%),12 kinds of other substances;1.35%).The significant correlation was found between 20 kinds of main aroma components and typical of mulberry wine.Fermentation with residues in batches was not only beneficial to increase the content of functional components of mulberry wine,but also increase the diversity of mulberry wine flavor substances.

关 键 词：桑葚果酒 发酵方式 功能性成分 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]