人工催陈方式对松茸黄酒风味及抗氧化活性的影响  

Effect of artificial aging methods on flavor and antioxidant activities of Tricholoma matsutake Huangjiu

作　　者：黄婷 刘丹[1] 赵金松 HUANG Ting;LIU Dan;ZHAO Jinsong(School of Modern Agriculture,Neijiang Vocational&Technical College,Neijiang 641000,China;School of Biological Engineering,Sichuan University of Science and Engineering,Yibin 644000,China;Research Institute of Sichuan Liquor,Sichuan Liqueur Industry Group Co.,Ltd.,Chengdu 610000,China)

机构地区：[1]内江职业技术学院现代农业学院,四川内江641000 [2]四川轻化工大学生物工程学院,四川宜宾644000 [3]四川省酒业集团有限责任公司川酒研究院,四川成都610000

出　　处：《中国酿造》2024年第5期216-223,共8页China Brewing

基　　金：泸州市科技计划项目(2021-JYJ-106)。

摘　　要：为研究不同人工催陈方式(微波催陈、超声催陈、冷热交替催陈和自然陈酿)对松茸黄酒风味及抗氧化活性的影响,运用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)法和高效液相色谱(HPLC)法分析松茸黄酒风味,并结合功能性指标及抗氧化能力测定,对比不同陈化方式对松茸黄酒的陈酿效果。结果表明,微波催陈最佳时间为3月,该处理方式下松茸黄酒累积香气活力值(OAV)最高(1741.59),松茸特征化合物(E)-肉桂酸甲酯和1-辛烯-3-醇OAV最高,分别为1.42和2.79;微波催陈处理组有机酸、总多酚、总多糖、总黄酮含量及1,1-二苯基-2-三硝基苯肼(DPPH)、羟基、超氧阴离子自由基清除率较高,分别为18225.82 mg/L、19.63 mg/L、2.73 mg/mL、24.35 mg/L、96.73%、93.63%、83.35%。因此,微波处理适用于松茸黄酒催陈。In order to study the effects of different artificial aging methods(microwave aging,ultrasonic aging,alternating hot and cold aging and natural aging)on the flavor and antioxidant activities of Tricholoma matsutake Huangjiu,the flavor of T.matsutake Huangjiu were analyzed by headspace solid-phase microextraction combined with(HS-SPME-GC-MS),and HPLC.Combined with the determination of functional indexes and antioxidant activities,the aging effect of different aging methods on T.matsutake Huangjiu was compared.The results showed that the optimum time of microwave aging was 3 months,the cumulative odour activity value(OAV)of T.matsutake Huangjiu was the highest(1741.59)under this treatment method,the OAV of characteristic compounds(E)-methyl cinnamate and 1-octen-3-ol of T.matsutake was the highest,which were 1.42 and 2.79,respectively.The organic acid,polyphenols,polysaccharides,and flavonoids contents,the 1,1-diphenyl-2-picrylhydrazyl(DPPH),hydroxyl,superoxide anion radicals scavenging rates in microwave aging treatment group were higher,which were 18225.82 mg/L,19.63 mg/L,2.73 mg/ml,24.35 mg/L,96.73%,93.63%,and 83.35%.Therefore,microwave treatment was suitable for T.matsutake Huangjiu aging.

关 键 词：人工催陈 松茸黄酒 风味 功能性组分 抗氧化活性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]