响应面法优化黑果腺肋花楸酒酿造工艺及成分研究  

Optimization of Production Technology of Aronia melanocarpa Wine by Response Surface Method and Study on Its Composition

作　　者：杨晶 高晓晨 孙尧[1] 李航 杨佳圆 徐祎 高冷[1] YANG Jing;GAO Xiaochen;SUN Yao;LI Hang;YANG Jiayuan;XU Yi;GAO Leng(School of Chemistry and Life Sciences,Changchun University of Technology,Changchun,Jilin 130012;Jilin Ginseng Research Institute,Changchun University of Traditional Chinese Medicine,Changchun,Jilin 130117,China)

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012 [2]长春中医药大学吉林省人参科学研究院,吉林长春130117

出　　处：《酿酒科技》2023年第10期52-59,共8页Liquor-Making Science & Technology

基　　金：吉林省产学研引导基金(20171227)。

摘　　要：以黑果腺肋花楸(Aronia melanocarpa)为原料,通过单因素实验和响应面法优化提取工艺,确定黑果腺肋花楸酒最优工艺条件为:发酵液含糖量21%、发酵温度25.5℃、发酵时间7 d以及酵母接种量0.8 g/L,此时酒精度为8.5%vol,多酚类物质含量为3.580 mg/mL。MS/MS结果显示黑果腺肋花楸中多酚类物质主要有矢车菊-3-O-半乳糖苷、矢车菊-3-O-葡萄糖苷、矢车菊-3-O-阿拉伯糖苷、矢车菊-3-O-木糖苷、槲皮素-3-O-芸香糖苷、金丝桃苷、槲皮素-3-O-葡萄糖苷,其中矢车菊-3-O-半乳糖苷含量最高。气相色谱结果表明,该果酒主要包含12种香气成分,苯甲醇含量最高。The production technology of Aronia melanocarpa wine was optimized by single factor experiments and response surface method.The optimum technological conditions were determined as follows:the sugar content of the fermentation broth was 21%,the fermentation temperature was 25.5℃,the fermentation time was 7 d and the yeast inoculation amount was 0.8 g/L.Under the above conditions,the alcohol content was 8.5%vol,and the polyphenol content was 3.580 mg/mL.The results of MS/MS indicated that the polyphenols in Aronia melanocarpa mainly included cyanidin-3-O-galactoside,cyanidin-3-O-glucoside,cyanidin-3-O-arabinoside,cyanidin-3-O-xyloside,quercetin-3-O-rutinose,hypericin,and quercetin-3-O-glucoside,among which the content of cyanidin-3-O-galactoside was the highest.The results of gas chromatography showed that the wine mainly contained 12 aroma components,among which the content of benzyl alcohol was the highest.

关 键 词：果酒 发酵工艺 响应面法 高效液相色谱-质谱联用法(HPLC-MS/MS) 香气 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]