响应面优化微波催陈无花果酒及其质量评价  

Response surface optimization for microwave aging fig wine and the quality evaluation for its products

作　　者：何琼 林宇豪 龙波 刘兴艳[1] 陈君蕊 陈劼 陈安均[1] HE Qiong;LIN Yuhao;LONG Bo;LIU Xingyan;CHEN Junrui;CHEN Jie;CHEN Anjun(College of Food Science,Sichuan Agricultural University,Yaan,Sichuan 625000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000

出　　处：《湖南农业大学学报（自然科学版）》2023年第2期241-250,共10页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：四川省产业技术体系创新团队项目(035-2012129249)。

摘　　要：以微波时间(0、2、5、10、20 min),功率(0、200、400、600、800 W),次数(0、1、2、3、4次)为单因素,探究各因素对微波催陈无花果酒的影响;在单因素试验基础上,采用Box-Behnken响应面法优化催陈条件,并以熵权法对各指标(无花果酒酯类物质、醇类物质和酸类物质的含量及感官得分)赋权值,探索微波催陈无花果酒的最优条件。结果表明:各因素对无花果酒风味和品质影响较大,短时间的微波处理可提高其酯类物质含量,随着微波处理时间的延长,癸酸乙酯、E,E-10,12-十六烷-1-醇乙酸酯等消失,而8-十七碳烯酸甲酯和9,12-庚二酸甲酯分别在微波处理2、5 min时被检出,单一的延长时间并不能生成乙酸苯乙酯和棕榈酸乙酯等,但增加微波处理的功率或次数时乙酸苯乙酯和棕榈酸乙酯等可被检出;微波处理可提高苯乙醇含量,降低甲醇和有机酸含量;最佳微波催陈条件为微波功率400 W、微波时间2 min、微波2次,在此条件下催陈的无花果酒酯类物质总量较未催陈的升高了80.69%,高级醇总量、甲醇含量和酸类物质总量分别下降了25.32%、11.52%、6.20%,感官得分上升了10.39分,熵权法赋值后的综合得分为69.73。可见,微波催陈陈酿时间短,本研究中所建立的模型能较好地拟合微波催陈无花果酒的条件,催陈后的无花果酒酒体饱满不刺激。The effect of microwave ageing on fig wine was investigated by single-factor test using of a group designed conditions including five microwave time,0,2,5,10 and 20 min,five power sets,0,200,400,600 and 800 W,and five set of times,0,1,2,3 and 4 times.Then,the Box-Behnken response surface method was used to optimize the aging conditions,and the entropy weighting method was used to evaluate the product wine by assigning weights to the studied indicators including content of esters,alcohols and acids and sensory scores of fig wine to find out the optimal conditions for the procedure.The results showed that all the studied factors had a strong influence on the flavor and quality of fig wine.The microwave treatment for a short time could increase its ester content,and with longer microwave treatment time,ethyl decanoate and E,E-10,12-hexadecan-1-ol acetate disappeared,but methyl 8-heptadecenoate and methyl 9,12-heptadecate were detected after microwave treatment for 2,5 min,respectively.The treatment by single extension of microwave time was not able to produce phenethyl acetate and ethyl palmitate,etc.,but when the power or number of microwave treatments was increased,phenethyl acetate and ethyl palmitate could be detected.The microwave treatment could increase the content of phenylethyl alcohol and reduce the contents of methanol and organic acids.The optimum microwave aging conditions were 400 W,2 min and 2 times.The total amount of esters increased by 80.69%,while the total amounts of higher alcohols,methanol and acids decreased by 25.32%,11.52%and 6.20%,respectively,with the sensory score increased by 10.39 points.It was evident that optimized microwave aging time was short and the model developed in this study could fit well the conditions of microwave aging of fig wine yielding better full-bodied and non-irritating fig wine.

关 键 词：无花果 果酒 微波 陈酿 熵权法 响应面法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]