不同品种梨制备的陈酿梨酒品质分析及抗氧化活性  

Quality analysis and antioxidant activity of aged pear wine prepared with different pear varieties

作　　者：尹子迎 赵江丽[1] 刘金龙[2] 赵国群[2] 关军锋[1] YIN Ziying;ZHAO Jiangli;LIU Jinlong;ZHAO Guoqun;GUAN Junfeng(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050031,China;College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050031 [2]河北科技大学食品与生物学院,河北石家庄050018

出　　处：《中国酿造》2023年第5期113-118,共6页China Brewing

基　　金：国家现代农业产业技术体系资助项目(CARS-28-23)。

摘　　要：分别以不同品种梨(承德香水、大香水、小香水、苹香、寒香、京白、鸭梨、东广、鸭广)制备梨酒,测定陈酿3年梨酒的理化指标(色度、pH值、可滴定酸、可溶性固形物、总酚、总黄酮)、抗氧化活性(1,1-二苯基-2-三硝基苯肼自由基(DPPH·)、羟基自由基(·OH)清除率及Fe^(3+)还原力)、挥发性风味物质及滋味等,并对结果进行描述性统计分析(DSA)及主成分分析(PCA)。结果表明,陈酿梨酒品质排名前三依次为:小香水梨酒、东广梨酒、苹香梨酒。小香水梨酒的滋味协调,颜色较浅,总黄酮含量最高(997.23 mg/L),Fe^(3+)还原力最强(OD700 nm值=1.899);东广梨酒酸味较弱,总酚含量最高(901.93 mg/L),DPPH·清除率最高(48.07%);苹香梨酒的滋味协调,颜色最浅,·OH清除率较高(92.75%),挥发性风味物质最多(36种)。因此,小香水、东广、苹香是制备梨酒的最适品种。Using different pear varieties(Chengdexiangshui,Daxiangshui,Xiaoxiangshui,Pingxiang,Hanxiang,Jingbai,Yali,Dongguang,Yaguang),pear wines were prepared,and the physicochemical indexes(color,pH,titratable acids,soluble solids,total phenols,total flavonoid),antioxidant capacity(1,1-diphenyl-2-picrazine free radical(DPPH·),hydroxyl free radical(·OH)scavenging rate and Fe^(3+)reducing capacity),volatile components and taste were determined in the 3-year-aged wines.The results were analyzed by descriptive statistical analysis(DSA)and principal component analysis(PCA).The results showed that the top three aged pear wines in terms of quality in order were Xiaoxiangshui,Dongguang,and Pingxiang.The Xiaoxiangshui pear wine had a harmonious taste,light color,the highest total flavonoids content(997.23 mg/L),and the strongest reducing power of Fe^(3+)(OD700 nm value=1.899).The Dongguang pear wine had a weak sour taste,the highest total phenolic content(901.93 mg/L),and the highest DPPH·scavenging rate(48.07%).The Pingxiang pear wine had a harmonious taste,the lightest color,high·OH scavenging rate(92.75%),and the largest number of volatile components(36 kinds).Therefore,Xiaoxiangshui,Dongguang and Pingxiang could be used as suitable varieties for making pear wine.

关 键 词：梨 品种 陈酿梨酒 品质分析 抗氧化活性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]