橡木片陈酿对柿白兰地风味的影响  

Effect of Oak Chip Aging on the Flavor of Persimmon Brandy

作　　者：李佳敏 孙金旭 王紫娟 袁野 朱会霞 聂馨玙 刘可昕 张一凡 敖常伟[1,2] LI Jiamin;SUN Jinxun;WANG Zijuan;YUAN Ye;ZHU Huixia;NIE Xinyu;LIU Kexin;ZHANG Yifan;AO Changwei(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Hebei Technology Innovation Center for Fruits and Vegetable Fermentation,Hengshui 053000,China;College of Horticulture,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北省果蔬发酵技术创新中心,河北衡水053000 [3]河北农业大学园艺学院,河北保定071000

出　　处：《食品科学》2023年第14期298-304,共7页Food Science

基　　金：河北省科技厅重点研发计划项目(19227141D)。

摘　　要：以磨盘柿为原料发酵蒸馏制备乙醇体积分数42%的柿白兰地,加入5~20 g/L的国产中度烘烤橡木片进行陈酿。为研究橡木片陈酿的柿白兰地中的各种成分,运用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用和液相色谱-质谱(liquid chromatography-mass spectrometry,LC-MS)联用分析柿白兰地中的挥发性成分和非挥发性成分的变化,并对添加不同量橡木片柿白兰地的总酚和抗氧化性进行分析,最后进行感官评价。结果表明GC-MS共鉴定出33种挥发性成分,其中主要成分为乙酸乙酯、癸酸乙酯、月桂酸乙酯,橡木片添加量为10 g/L时,柿白兰地的挥发性成分含量最高;LC-MS鉴定出橡木片陈酿后的柿白兰地中非挥发性物质种类增加了183种;总酚含量和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力随着橡木片添加量的增加而增大,陈酿90 d,总酚含量及DPPH自由基清除能力基本稳定;感官评价中,橡木片添加量为15 g/L的柿白兰地得分最高,为72.5分。Mopan persimmon brandy with an alcohol content of 42%(V/V),prepared by fermentation and distillation,was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips.The volatile and non-volatile components of persimmon brandy were analyzed by gas chromatography-mass spectrometry(GC-MS)and liquid chromatography-mass spectrometry(LC-MS),the total phenol content and antioxidant activity were determined,and sensory evaluation was also performed.The results showed that a total of 33 volatile components were identified by GC-MS,among which the major components were ethyl acetate,ethyl decanoate,and ethyl laurate.The content of volatile components was the highest upon the addition of 10 g/L of oak chips.The results of LC-MS showed that the number of non-volatile substances increased by 183 after aging.The total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity increased with increasing addition of oak chips,but was basically stable after 90 days of aging.In the sensory evaluation,persimmon brandy with 15 g/L of oak chip scored the highest(72.5 points).

关 键 词：柿白兰地 橡木片 挥发性成分 非挥发性成分 总酚 抗氧化性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]