不同酵母菌株对发酵雪花梨酒酚类物质和抗氧化能力的影响
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摘要
以雪花梨为材料榨取梨汁,接种不同酵母菌株发酵后酿制梨酒。采用HPLC法分析了梨酒的酚类物质,并比较了梨酒对DPPH·自由基的清除能力。结果表明,梨酒中共检测出10种酚类物质,其中熊果苷、3,4﹣二羟基苯丙氨酸和儿茶素3种酚含量占总酚含量的比例超过80%,表儿茶素、没食子酸、原儿茶酸、绿原酸、咖啡酸、芦丁和槲皮素的含量较低,比例不足20%。不同酵母菌株对梨酒酚类物质含量有一定的影响,酵母R﹣HST发酵酿制的梨酒酚类物质总量最多,酵母RC212和KD酿制梨酒的酚类物质总量最少。发酵梨酒具有一定的清除DPPH·自由基能力,酵母RC212、F33和F﹣5酿制梨酒的DPPH·清除率较高,酵母X16和R﹣HST酿制的梨酒清除率中等,酵母2323、EC1118和KD酿制的梨酒的清除率最低。通过采用最小偏二乘回归分析法得知梨酒中对DPPH·自由基清除率贡献大的酚类物质有3,4﹣二羟基苯丙氨酸、熊果苷、儿茶素、咖啡酸和表儿茶素。
Different strains of yeasts were inoculated to juice from peel and flesh of Xuehua pear to brew pear wines. Phenols in wines were determined by HPLC, and the scavenging capacities on DPPH· radical were assayed as well. The results showed that there were 10 kinds of phenols in the 8 kinds of pear wines,of which the contents of arbutin, 3,4-dihydroxyphenyl alanine and catechinic acid were more than 80% of the total phenols content, while the contents of epicatechin, gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, rutin and quercetin were no less than 20%. Yeasts had some influence on the phenols content of pear wines. Phenols content in pear wine brewed by yeast strain of R-HST was the highest among all yeast strains, while the lowest amount was by yeast strain of RC212 and by that of KD. Pear wines had scavenging capacities on DPPH· radical, of which brewed by yeast strain of RC212, F33 and F-5 either had the highest capacities, brewed by yeast strain of X16 and R-HST either had the medium and brewed by yeast strain of 2323, EC1118 and KD either had the lowest capacities. And 3,4-dihydroxyphenyl alanine, arbutin, catechinic acid, caffeic acid and epicatechin contributed to the scavenging capacities according to partial least squares(PLS) analysis.
Different strains of yeasts were inoculated to juice from peel and flesh of Xuehua pear to brew pear wines. Phenols in wines were determined by HPLC, and the scavenging capacities on DPPH· radical were assayed as well. The results showed that there were 10 kinds of phenols in the 8 kinds of pear wines,of which the contents of arbutin, 3,4-dihydroxyphenyl alanine and catechinic acid were more than 80% of the total phenols content, while the contents of epicatechin, gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, rutin and quercetin were no less than 20%. Yeasts had some influence on the phenols content of pear wines. Phenols content in pear wine brewed by yeast strain of R-HST was the highest among all yeast strains, while the lowest amount was by yeast strain of RC212 and by that of KD. Pear wines had scavenging capacities on DPPH· radical, of which brewed by yeast strain of RC212, F33 and F-5 either had the highest capacities, brewed by yeast strain of X16 and R-HST either had the medium and brewed by yeast strain of 2323, EC1118 and KD either had the lowest capacities. And 3,4-dihydroxyphenyl alanine, arbutin, catechinic acid, caffeic acid and epicatechin contributed to the scavenging capacities according to partial least squares(PLS) analysis.
引文
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[2]崔艳,吕文,王娜,等.酿酒酵母对葡萄酒中白藜芦醇含量的影响研究[J].食品研究与开发,2011,32(8):108﹣110.
[3]杜金华,夏秀梅.酚类物质在红葡萄酒中的作用[J].中外葡萄与葡萄酒,2001,(2):48﹣50.
[4]刘传凤,彭其安,唐国武.梨酒酿造工艺研究[J].湖北农业科学,2013,52(9):2119﹣2122.
[5]薛桂新,王海松.苹果梨酒澄清剂及澄清条件的研究[J].酿酒科技,2009,(11):62﹣64.
[6]金磊,董文宾,张丹,等.梨酒酵母的筛选及鉴定[J].食品工业科技,2012,33(10):231﹣233.
[7]赵国群,关军锋.高产γ-氨基丁酸酿酒酵母的筛选及其在梨酒酿制中的应用[J].食品工业科技,2015,36(23):173﹣176.
[8]魏玉洁,邹弯,王威,等.新疆地产葡萄酒优良酿酒酵母菌的筛选[J].酿酒科技,2016,(5):42﹣47.
[9]宫雪,江璐,刘宁,等.高产甘油低产H2S葡萄酒优良酵母菌株筛选及其酿酒特性[J].食品科学,2015,36(19):132﹣136.
[10]李丽梅,赵哲,何近刚,等.不同品种梨果实酚类物质和抗氧化性能分析[J].食品科学,2014,35(17):83﹣88.
[11]Takako Yokozawa,Erbo Dong,Takako Nakagawa,et al.In Vitro and in Vivo Studies on the Radical﹣Scavenging Activity of Tea[J].Journal of Agricultural&Food Chemistry,1998,46(6):2143﹣2150.
[12]Yoo Y J,Saliba A J,Prenzler P D,et al.Total phenolic content,antioxidant activity,and cross﹣cultural consumer rejection threshold in white and red wines functionally enhanced with catechin﹣rich extracts[J].Journal of Agricultural&Food Chemistry,2012,60(1):388﹣393.
[13]高尧来,张福艳.葡萄酒中的多酚类物质及其保健功能[J].食品与发酵工业,2002,28(8):68﹣72.
[14]房玉林,孟江飞,张昂,等.罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响[J].食品科学,2011,32(11):14﹣20.
[15]Jayabalan R,Subathradevi P,Marimuthu S,et al.Changes in free﹣radical scavenging ability of kombucha tea during fermentation[J].Food Chemistry,2008,109(1):227﹣234.
[16]Medina I,Gallardo J M,Gonzalez M J,et al.Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle[J].Journal of Agricultural&Food Chemistry,2007,55(10):3889﹣3895.
[17]孙庆雷,王晓,刘建华,等.黄酮类化合物抗氧化反应性的构效关系[J].食品科学,2005,26(4):69﹣73.
[18]孙建平,张文娜,段长青.葡萄酒中酚类物质抗氧化活性及构效关系[J].中国食品工业,2005,(10):54﹣55.
[19]刘庆庆,张薇娜,刘琴.不同方法比较黄酮类化合物抗氧化性及其构效关系分析[J].食品工业科技,2016,37(23):109﹣114.
[20]Zhang Y,Wang D,Yang L,et al.Purification and Characterization of Flavonoids from the Leaves of Zanthoxylum bungeanum and Correlation between Their Structure and Antioxidant Activity[J].Plos One,2014,9(8):e105725.