黄精苹果酒的研制及挥发性成分分析
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摘要
以酒黄精和苹果为原料,制作具有保健功效的黄精苹果酒,并研究挥发性成分的变化。通过正交试验优化得到黄精苹果酒最佳制作工艺:酵母添加量为0.10%、发酵温度为26℃、酒黄精添加量为2.0%和含糖量为20%,经方差分析得到含糖量和酒黄精添加量对黄精苹果酒制作影响显著。酒黄精、苹果和黄精苹果酒检出挥发性成分共47种,其中酒黄精中挥发性物质共17种,苹果中挥发性物质共12种,黄精苹果酒中挥发性物质共28种。与原料酒黄精和苹果相比,黄精苹果酒的风味物质在种类和含量都有极大的增加,可见发酵有助于产生大量风味物质和营养物质。
The cider with health benefits was prepared with treated polygonatum sibiricum and apple as raw materials. The changes of volatile components were also studied. The optimal preparation conditions of cider with treated polygonatum sibiricum were found by orthogonal experiment as follows:addition amount was 0.10 %,fermentation temperature was 26 ℃,addition amount of treated polygonatum sibiricum was 2.0 % and sugar content was 20 %. The results of variance analysis showed that the sugar content and addition amount of treated polygonatum sibiricum had significant effects on preparation of cider. The results indicated that 47 volatile compounds were detected,including 17 volatile substances in treated polygonatum sibiricum,12 volatile substances in apple and 28 volatile substances in cider with treated polygonatum sibiricum. Compared with treated polygonatum sibiricum and apple,the types and contents of flavor substances in cider with treated polygonatum sibiricum had increased tremendously,which indicate that the fermentation contributes to produce a lot of flavor substances and nutrients.
The cider with health benefits was prepared with treated polygonatum sibiricum and apple as raw materials. The changes of volatile components were also studied. The optimal preparation conditions of cider with treated polygonatum sibiricum were found by orthogonal experiment as follows:addition amount was 0.10 %,fermentation temperature was 26 ℃,addition amount of treated polygonatum sibiricum was 2.0 % and sugar content was 20 %. The results of variance analysis showed that the sugar content and addition amount of treated polygonatum sibiricum had significant effects on preparation of cider. The results indicated that 47 volatile compounds were detected,including 17 volatile substances in treated polygonatum sibiricum,12 volatile substances in apple and 28 volatile substances in cider with treated polygonatum sibiricum. Compared with treated polygonatum sibiricum and apple,the types and contents of flavor substances in cider with treated polygonatum sibiricum had increased tremendously,which indicate that the fermentation contributes to produce a lot of flavor substances and nutrients.
引文
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[22]戴意强,刘辉,刘恩岐,等.石墨炉原子吸收光谱法测定发酵香肠中的镉[J].中国调味品,2018(3):135-139
[2]C Tang,YM Yu,QL Qi,et al.Steroidal saponins from the rhizome of Polygonatum sibiricum[J].Journal of Asian Natural Products Research,2018,8(3):1-10
[3]王冬梅,朱玮,张存莉,等.黄精化学成分及其生物活性[J].西北林学院学报,2006,21(2):142-145
[4]金杰,张锋,孙蓓,等.液态发酵法生产苹果果酒的工艺研究[J].食品研究与开发,2017,38(12):101-105
[5]魏晓宇,于磊娟,邱磊.秋葵樱桃复合果酒的酿造工艺研究[J].中国酿造,2017,36(9):182-186
[6]Zhang J,Yang Z,Yang Y,et al.Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup[J].Food Analytical Methods,2017,10(4):943-954
[7]Song S,Tang Q,Fan L,et al.Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression[J].Meat Science,2017,124:15-24
[8]Cuevas F J,Moreno-Rojas J M,Ruiz-Moreno M J.Assessing a traceability technique in fresh oranges(Citrus sinensis L.Osbeck)with an HS-SPME-GC-MS method.Towards a volatile characterisation of organic oranges[J].Food Chemistry,2017,221:1930-1938
[9]蔡继宝,林平,桑文强.等.精油中挥发性成分GC/FTIR与GC/MS联合分析[J].光谱学与光谱分析,2005,25(10):1599-1602
[10]Fernández de Simón B,Martínez J,Sanz M,et al.Volatile compounds and sensorial characterisation of red wine aged in cherry,chestnut,false Acacia,ash and oak wood barrels[J].Food Chemistry,2014,147:346-356
[11]Alves Filho E G,Silva L M A,de Brito E S,et al.Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC-MS coupled to chemometrics[J].Food Chemistry,2018,265:23-31
[12]Eseyin O A,Sattar M A,Rathore H A,et al.GC-MS and HPLC profiles of phenolic fractions of the leaf of Telfairia occidentalis[J].Pakistan Journal of Pharmaceutical Sciences,2018,31(1):45-50
[13]李华,涂正顺,王华,等.猕猴桃果酒香气成分的气相色谱/质谱分析[J].分析化学,2002,30(6):695-698
[14]涂宝军,陈尚龙,马庆昱,等.3种干燥方式对香菇挥发性成分的影响[J].食品科学,2014,35(19):106-110
[15]邓文辉,赵燕,涂勇刚,等.同时蒸馏萃取-气相色谱-质谱联用测定皮蛋蛋黄中挥发性风味物质[J].食品科学,2012,33(20):212-220
[16]RIU-AUMATELL M,VARGAS L,VICHI S,et al.Characterisation of volatile composition of white salsify(Tragopogon porrifolius L.)by headspace solid-phase microextraction(HS-SPME)and simultaneous distillation-extraction(SDE)coupled to GC-MS[J].Food Chemistry,2011,129(2):557-564
[17]吴丽君,段佳,李倩倩,等.谱图检索结合二级质谱定性分析烟草中挥发性成分[J].化学学报,2012,70(5):649-658
[18]卜伟.二氯甲烷萃取-HPLC法测定水中的多菌灵[J].安全与环境工程,2006,13(3):45-47
[19]申光辉,黎梅,王玥,等.发酵低醇西瓜果酒产香酵母的分离筛选及香气成分分析[J].食品与发酵工业,2016,42(8):103-108
[20]Caporaso N,Whitworth M B,Cui C,et al.Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS[J].Food Research International,2018,108:628-640
[21]杨华,刘亚娜,郭德军.红豆越橘果汁及发酵果酒香气成分的GC-MS分析[J].中国酿造,2014,33(12):103-108
[22]戴意强,刘辉,刘恩岐,等.石墨炉原子吸收光谱法测定发酵香肠中的镉[J].中国调味品,2018(3):135-139