桑葚果酒发酵过程中功能性物质的检测及其变化情况
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摘要
桑葚是一种药食两用水果,既鲜美可口,又含有大量功能性物质。笔者在前期通过菌种选育和发酵条件优化,得到了口感良好的桑葚果酒。为了分析桑葚果酒发酵过程中的功能性物质,及其抗氧化能力的变化情况,依据桑葚特点,首先优化了测定总花色苷含量的pH值示差法,并确定了桑葚果酒中花色苷单体主要是矢车菊素-3-葡萄糖苷和矢车菊素-3-芸香糖苷。在此基础上,测定并比较了桑葚果酒与市售桑葚果酒的功能性物质含量及DPPH清除率,发现酿造桑葚果酒的功能性物质含量和抗氧化能力远优于市售果酒。对桑葚果酒发酵过程和储存过程中的功能性物质含量和抗氧化能力进行了跟踪分析,结果发现桑葚果酒发酵过程中功能性物质含量和DPPH清除率均有一定下降,而其在储藏过程中能够稳定存在。
A mulberry fruit wine with good flavors was obtained through yeast screening and optimized fermentation in previous studies. To further elaborate the dynamic changes in bioactive compounds as well as their antioxidant abilities during mulberry wine fermentation,based on the characteristics of mulberry,the pH differential method was optimized to measure the content of anthocyanin. Two anthocyanin monomers in mulberry wine were determined as coumarin-3-glucoside and coumarin-3-rutin using liquid chromatography-mass spectrometry(LC-MS). Furthermore,the contents of bioactive compounds and DPPH scavenging capacity were much higher in this fermented mulberry wine in comparison to commercial grape and mulberry wines. Finally,dynamic changes in the contents of bioactive compounds and anti-oxidant ability of the wine during fermentation and storage period were analyzed. The results showed that both bioactive compounds and DPPH scavenging capacity decreased during fermentation process while both of them maintained stable during storage.
A mulberry fruit wine with good flavors was obtained through yeast screening and optimized fermentation in previous studies. To further elaborate the dynamic changes in bioactive compounds as well as their antioxidant abilities during mulberry wine fermentation,based on the characteristics of mulberry,the pH differential method was optimized to measure the content of anthocyanin. Two anthocyanin monomers in mulberry wine were determined as coumarin-3-glucoside and coumarin-3-rutin using liquid chromatography-mass spectrometry(LC-MS). Furthermore,the contents of bioactive compounds and DPPH scavenging capacity were much higher in this fermented mulberry wine in comparison to commercial grape and mulberry wines. Finally,dynamic changes in the contents of bioactive compounds and anti-oxidant ability of the wine during fermentation and storage period were analyzed. The results showed that both bioactive compounds and DPPH scavenging capacity decreased during fermentation process while both of them maintained stable during storage.
引文
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[8] MATSUMOTO H,NAKAMURA Y,TACHIBANAKI S,et al. Stimulatory effect of cyanidin 3-glycosides on the regeneration of rhodopsin[J]. Journal of Agricultural and Food Chemistry,2003,51(12):3 560.
[9] LIANG L,WU X,ZHAO T,et al. In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry(Morus atropurpurea Roxb.)following simulated gastro-intestinal digestion[J]. Food Research International,2012,46(1):76-82.
[10]曹倩雯,郑飞云,赵佳迪,等.桑葚果酒专用酵母的分离、筛选及鉴定[J].食品与发酵工业,2017,43(3):94-98.
[11] WANG H,RACE E J,SHRIKHANDE A J. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry[J]. Journal of Agricultural and Food Chemistry,2003,51(7):1 839-1 844.
[2]罗政.桑葚花色苷提取工艺的研究[D].南宁:广西大学,2017.
[3]张志强,杨清香,孙来华.桑葚的开发及利用现状[J].中国食品添加剂,2009,6(4):65-68.
[4]刘学铭,肖更生,陈卫东.桑葚的开发与研究进展[J].中草药,2001,32(6):569-571.
[5]郭卫芸,马兆瑞,杨公明,等.桑葚发酵酒的工艺研究[J].酿酒,2005,32(1):80-82.
[6] DU Q,ZHENG J,XU Y. Composition of anthocyanins in mulberry and their antioxidant activity[J]. Journal of Food Composition&Analysis,2008,21(5):390-395.
[7] LAZZE M C,PIZZALA R,SAVIO M,et al. Anthocyanins protect against DNA damage induced by tert-butyl-hydroperoxide in rat smooth muscle and hepatoma cells[J].Mutation Research/Genetic Toxicology&Environmental Mutagenesis,2003,535(1):103-115.
[8] MATSUMOTO H,NAKAMURA Y,TACHIBANAKI S,et al. Stimulatory effect of cyanidin 3-glycosides on the regeneration of rhodopsin[J]. Journal of Agricultural and Food Chemistry,2003,51(12):3 560.
[9] LIANG L,WU X,ZHAO T,et al. In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry(Morus atropurpurea Roxb.)following simulated gastro-intestinal digestion[J]. Food Research International,2012,46(1):76-82.
[10]曹倩雯,郑飞云,赵佳迪,等.桑葚果酒专用酵母的分离、筛选及鉴定[J].食品与发酵工业,2017,43(3):94-98.
[11] WANG H,RACE E J,SHRIKHANDE A J. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry[J]. Journal of Agricultural and Food Chemistry,2003,51(7):1 839-1 844.