预处理对山楂酒香气成分和抗氧化性的影响分析  

Effect of Pretreatment on Aroma Components and Antioxidant Activity of Hawthorn Wine

作　　者：蒋文鸿 王润峥 王勇 刘素稳[2] 常学东[2] JIANG Wenhong;WANG Runzheng;WANG Yong;LIU Suwen;CHANG Xuedong(COFCO Greatwall Wine(Ningxia)Co.Ltd.,Yinchuan,Ningxia 750000;College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao,Hebei 066604,China)

机构地区：[1]中粮长城葡萄酒(宁夏)有限公司,宁夏银川750000 [2]河北科技师范学院食品科技学院,河北秦皇岛066604

出　　处：《酿酒科技》2023年第12期37-44,51,共9页Liquor-Making Science & Technology

基　　金：河北省产业创新创业团队(215A7103D);河北省农业科技园区(基地)建设专项(20537101D)。

摘　　要：山楂酒是大家喜爱的果酒,但发酵过程中营养成分和香气组分损失严重。本实验对山楂进行水浴、微波预处理,发酵酿造山楂果酒。通过GC-MS和SPME技术对预处理后山楂酒香气成分进行检测,并分析和对比了酒中香气成分和抗氧化性的变化。结果表明,山楂酒的主要呈香物质为醇类,且经水浴处理后的山楂酒中醇类物质最多,醇类中异戊醇的含量高达29.96%,苯乙醇含量高达17.31%,均高于对照组和微波组的平均水平;水浴组山楂酒中包含51种香气成分,其中醇类物质共17种,相对含量为56.87%,酯类物质共16种,相对含量为16.69%,这些物质相互作用使山楂酒呈现出特殊的发酵香和果香;另外,经水浴处理的山楂酒的总酚含量较高,具有较强的抗氧化性。因此,发酵前预处理可有效提高山楂酒品质。Hawthorn wine is a popular fruit wine.In its fermentation process,the loss of nutrients and aroma components is serious.In this study,water bath and microwave pretreatment were carried out on hawthorn before fermentation,and the aroma components of the produced hawthorn wine were detected by GC-MS and SPME to study the changes of aroma components and antioxidant activity of the hawthorn wine.The results showed that the main aroma substances in hawthorn wine were alcohols,and the content of alco-hols of the hawthorn wine treated by water bath was the highest,with isoamyl alcohol accounting for 29.96%and phenyl ethanol ac-counting for 17.31%,higher than the average level of the control group and the microwave group.There were 51 kinds of aroma components in the hawthorn wine treated by water bath,including 17 kinds of alcohols(56.87%)and 16 kinds of esters(16.69%).The interaction of these substances had endowed the hawthorn wine with special fermentation aroma and fruit aroma.In addition,the total phenol content of the hawthorn wine treated by water bath was the highest,which had high antioxidant activity.In conclusion,pretreatment before fermentation can effectively improve the quality of hawthorn wine.

关 键 词：山楂 发酵 香气成分 抗氧化性 气相色谱-质谱联用(GC-MS) 

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