不同催陈处理对菊花米酒功能成分及风味物质的影响  

Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine

作　　者：高伟[1] 尹怀宁 王爱元 丁保坤 张雲豪 熊伶 冯鑫月 陈茂彬[1] 张玉[1] GAO Wei;YIN Huaining;WANG Aiyuan;DING Baokun;ZHANG Yunhao;XIONG Ling;FENG Xinyue;CHEN Maobin;ZHANG Yu(School of Life and Health Sciences,Hubei University of Technology,Key Laboratory of Fermentation Engineering,Ministry of Education Collaborative Innovation Center for Industrial Fermentation,Hubei Provincial Key Laboratory of Industrial Microbiology,Wuhan 430068,China;Hubei Aiheju Technology Co.,Ltd.,Macheng 438300,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,发酵工程教育部重点实验室,工业发酵省部共建协同创新中心,工业微生物湖北省重点实验室,湖北武汉430068 [2]湖北艾合菊科技有限责任公司,湖北麻城438300

出　　处：《食品工业科技》2025年第4期194-204,共11页Science and Technology of Food Industry

基　　金：省科技厅科研计划项目-省自然基金面上类项目(2022CFB476)。

摘　　要：为探究不同催陈处理对菊花米酒功能性成分和风味物质的影响,采用超声(US)、微波(MW)、超声微波联合(SW)三种方法分别处理米酒和菊花米酒3 d和7 d,对样品的基本理化指标、抗氧化活性、风味物质及感官评价进行分析。结果表明:微波处理7 d菊花米酒还原糖含量最高为112.92±7.39 mg/mL;三种催陈处理的样品总酸含量都有所上升,超声处理7 d可以显著提高菊花米酒中总酸含量(P<0.05);微波处理3~7 d,米酒和菊花米酒的多酚含量均增加,超声处理条件下黄酮含量增加。抗氧化活性分析发现,与对照组相比,微波处理7 d后,菊花米酒的DPPH自由基清除率由60.49%±0.04%降至19.69%±1.78%(P<0.05);超声微波联合处理3 d后,菊花米酒的ABTS+自由基清除率增加,其他处理下ABTS+自由基清除率降低;三种方法都能提高菊花米酒的总抗氧化能力,微波处理7 d后,菊花米酒的总抗氧化能力最高;催陈过程中菊花米酒自由基清除率和总抗氧化能力均强于米酒。GC-MS结果表明,三种催陈处理下,菊花米酒风味物质种类和相对含量呈下降趋势,但异丁醇在不同条件下均有增加;超声微波联合处理3 d,棕榈酸乙酯相对含量明显增加;三种方法处理菊花米酒,3-羟基-2-丁酮相对含量均有增加;超声处理3 d后,菊花米酒风味物质保留效果最佳,检测出34种风味物质。感官评价结果表明,超声微波联合处理3 d,菊花米酒的口感协调并呈现出花蜜味。表明适合的催陈方法可以丰富菊花米酒的风味物质,均衡米酒的营养成分并改善口感。Three methods including ultrasound(US),microwave(MW),and a combination of ultrasound and microwave(SW),were used to treat rice wine and chrysanthemum rice wine for 3 and 7 d respectively.The basic physicochemical indicators,antioxidant activity,flavor substances,and sensory evaluation of wine samples were analyzed to explore the effects of different aging treatments on the functional components and aromatic profile of chrysanthemum rice wine.The results showed that after 7 d of microwave treatment,chrysanthemum rice wine exhibited the highest reducing sugar content of 112.92±7.39 mg/mL.The total acid content of the samples increased under three different aging methods.Notably,7 d of ultrasound treatment significantly increased the total acid content in chrysanthemum rice wine(P<0.05).After 3~7 d of microwave treatment,the polyphenol content of both rice wine and chrysanthemum rice wine increased,while the flavonoid content enhanced under ultrasound treatment conditions.Antioxidant activity assessments demonstrated that,in contrast to the control group,the DPPH radical scavenging capacity of chrysanthemum rice wine decreased from 60.49%±0.04%to 19.69%±1.78%after microwave treatment for 7d(P<0.05).Following a 3 d of combined ultrasound and microwave treatment,the ABTS+radical scavenging rate of chrysanthemum rice wine rose,while it decreased under other treatments.All three methods improved the total antioxidant capacity of chrysanthemum rice wine,with microwave treatment for 7 d yielding the highest FRAP value.During the aging process,the free radical scavenging rate and total antioxidant capacity of chrysanthemum rice wine were stronger than those of rice wine.GC-MS analysis indicated that the types and relative contents of flavor substances in chrysanthemum rice wine decreased under three different aging treatments,but isobutanol increased under different conditions.After 3 d of combined ultrasonic microwave treatment,the relative content of ethyl palmitate increased significantly.The relative content of 3-hy

关 键 词：菊花米酒 催陈 微波 超声 气相色谱-质谱法(GC-MS) 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]