糯高粱黄酒糖化工艺优化及抗氧化活性分析
|
摘要
以糯高粱和酿酒大曲为原料,在单因素试验的基础上,采用响应面法对糯高粱酿制黄酒中的关键糖化工艺进行优化。依据回归分析,确定各因素对糖化工艺的影响次序依次为:糖化温度>糖化时间>加曲量;求得的最佳糖化工艺参数为:糖化温度55.3℃,糖化时间25.5 h,加曲量为糯高粱干质量的16.2%。经验证试验得出糖化后醪液总糖含量为17.29 g/100 m L,与理论值17.32 g/100 m L相近,说明利用响应面法优化得到的糖化回归方程和工艺参数可靠,具有参考价值。用藜麦和黍米为原料,使用相同工艺制作的黄酒进行总多酚、总黄酮含量及抗氧化活性研究表明,虽然糯高粱黄酒的总黄酮含量不及藜麦黄酒,总多酚含量稍高于藜麦黄酒,但是糯高粱黄酒具有最强的自由基清除率,抗氧化活性最强。
Using glutinous sorghum and Daqu as raw materials, on the basis of single factor experiments, the key saccharification process of Chinese glutinous sorghum wine was optimized by response surface method. Based on the regression analysis, the factors affecting the saccharification process in order was saccharification temperature, saccharification time, Daqu inoculum; the optimal saccharification parameters were saccharification temperature 55.3 ℃, time 25.5 h, and Daqu inoculum 16.2% of the dry mass of the glutinous sorghum. The verification experiment results showed that the total sugar content of mash after saccharification was 17.29 g/100 ml which was very close to the theoretical value of 17.32 g/100 ml, demonstrating that the regression equation and technological parameters from the response surface method were reliable and referential. Using quinoa and millet as the raw materials, a Chinese quinoa and millet wine was produced with the same process. The total polyphenols, flavonoids contents and oxidation resistance in the wine were analyzed. Although the content of total flavonoids of Chinese glutinous sorghum wine was less than Chinese quinoa wine, total polyphenol content was slightly higher than Chinese quinoa wine, the Chinese glutinous sorghum wine had the strongest radical scavenging activity, and it had the strongest antioxidant activity.
Using glutinous sorghum and Daqu as raw materials, on the basis of single factor experiments, the key saccharification process of Chinese glutinous sorghum wine was optimized by response surface method. Based on the regression analysis, the factors affecting the saccharification process in order was saccharification temperature, saccharification time, Daqu inoculum; the optimal saccharification parameters were saccharification temperature 55.3 ℃, time 25.5 h, and Daqu inoculum 16.2% of the dry mass of the glutinous sorghum. The verification experiment results showed that the total sugar content of mash after saccharification was 17.29 g/100 ml which was very close to the theoretical value of 17.32 g/100 ml, demonstrating that the regression equation and technological parameters from the response surface method were reliable and referential. Using quinoa and millet as the raw materials, a Chinese quinoa and millet wine was produced with the same process. The total polyphenols, flavonoids contents and oxidation resistance in the wine were analyzed. Although the content of total flavonoids of Chinese glutinous sorghum wine was less than Chinese quinoa wine, total polyphenol content was slightly higher than Chinese quinoa wine, the Chinese glutinous sorghum wine had the strongest radical scavenging activity, and it had the strongest antioxidant activity.
引文
[1]倪莉,吕旭聪,黄志清,等.黄酒的生理功效及其生理活性物质研究进展[J].中国食品学报,2012,12(3):1-7.
[2]王兴龙,袁敏,袁留征,等.黄酒中安全风险性物质及控制的研究进展[J].食品与发酵科技,2015,51(1):96-100.
[3]中华人民共和国国家质量监督检验检疫局,中国国家标准化管理委员会.GB/T 13662—2008黄酒[S].北京:中国标准出版社,2008.
[4]谢广发,戴军,赵光鳌.科学认识黄酒的保健养生功能[J].中国酿造,2004,23(1):30-31.
[5]孟如杰.黄酒中抗氧化活性物质的研究[D].无锡:江南大学,2008.
[6]阙斐,张星海,龚恕,等.保健黄酒抗氧化活性及其中酚类物质的比较[J].中国酿造,2008,27(11):62-64.
[7]袁蕊,敖宗华,丁海龙,等.高粱黄酮的提取及其测定方法的建立[J].北京工商大学学报:自然科学版,2011,29(4):42-45.
[8]耿敬章,冯君琪.黄酮类化合物的生理功能与应用研究[J].中国食物与营养,2007(4):19-21.
[9]赵扬帆,郑宝东.植物多酚类物质及其功能学研究进展[J].福建轻纺,2006(11):107-110.
[10]李健,杨昌鹏,李群梅,等.植物多酚的应用研究进展[J].广西轻工业,2008,24(12):1-3,9.
[11]范志勇,左国营,杜新勇,等.高粱原料的不同对酱香型白酒产酒情况的影响[J].酿酒,2014,41(4):36-41
[12]刘新,李新生,吴三桥,等.响应面法优化橘汁糯米粉糖化醪液制备工艺[J].食品科学,2012,33(2):84-88.
[13]吴美媛,王喜周,余甜女,等.Box-Behnken效应面法优化微波提取猴头菇多糖工艺[J].食品研究与开发,2014,35(9):23-26,35.
[14]党娅,刘水英.响应面法优化紫薯汁糖化工艺研究[J].中国酿造,2014,33(8):55-59.
[15]李莉,张赛,何强,等.响应面法在试验设计与优化中的应用[J].实验室研究与探索,2015,34(8):41-45.
[16]中华人民共和国国家质量监督检验检疫局,中国国家标准化管理委员会.GB/T 15038—2006葡萄酒,果酒通用分析方法[S].北京:中国标准出版社,2006.
[17]SINGLETON V L,ROSSI J A,Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J].Am J Enol Viticult,1965,16:144-158.
[18]中华人民共和国农业部,中国国家标准化管理委员会.NY/T 1295—2007荞麦及其制品中总黄酮含量的测定[S].北京:中国标准出版社,2007.
[19]SCHERER R,GODOY H T.Antioxidant activity index(AAI)by the 2,2-diphenyl-1-picrylhydrazyl method[J].Food Chem,2009,112(3):654-658.
[20]SHARMA O P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chem,2009,113(4):1202-1205.
[21]THAIPONG K,BOONPRAKOB U,CROSBY K,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].J Food Comp Anal,2006,19(6/7):669-675.
[22]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322.
[23]兰莹,覃玉全,汪超,等.糯米黄酒酿制的糖化工艺[J].湖北农业科学,2012,51(10):2089-2091.
[2]王兴龙,袁敏,袁留征,等.黄酒中安全风险性物质及控制的研究进展[J].食品与发酵科技,2015,51(1):96-100.
[3]中华人民共和国国家质量监督检验检疫局,中国国家标准化管理委员会.GB/T 13662—2008黄酒[S].北京:中国标准出版社,2008.
[4]谢广发,戴军,赵光鳌.科学认识黄酒的保健养生功能[J].中国酿造,2004,23(1):30-31.
[5]孟如杰.黄酒中抗氧化活性物质的研究[D].无锡:江南大学,2008.
[6]阙斐,张星海,龚恕,等.保健黄酒抗氧化活性及其中酚类物质的比较[J].中国酿造,2008,27(11):62-64.
[7]袁蕊,敖宗华,丁海龙,等.高粱黄酮的提取及其测定方法的建立[J].北京工商大学学报:自然科学版,2011,29(4):42-45.
[8]耿敬章,冯君琪.黄酮类化合物的生理功能与应用研究[J].中国食物与营养,2007(4):19-21.
[9]赵扬帆,郑宝东.植物多酚类物质及其功能学研究进展[J].福建轻纺,2006(11):107-110.
[10]李健,杨昌鹏,李群梅,等.植物多酚的应用研究进展[J].广西轻工业,2008,24(12):1-3,9.
[11]范志勇,左国营,杜新勇,等.高粱原料的不同对酱香型白酒产酒情况的影响[J].酿酒,2014,41(4):36-41
[12]刘新,李新生,吴三桥,等.响应面法优化橘汁糯米粉糖化醪液制备工艺[J].食品科学,2012,33(2):84-88.
[13]吴美媛,王喜周,余甜女,等.Box-Behnken效应面法优化微波提取猴头菇多糖工艺[J].食品研究与开发,2014,35(9):23-26,35.
[14]党娅,刘水英.响应面法优化紫薯汁糖化工艺研究[J].中国酿造,2014,33(8):55-59.
[15]李莉,张赛,何强,等.响应面法在试验设计与优化中的应用[J].实验室研究与探索,2015,34(8):41-45.
[16]中华人民共和国国家质量监督检验检疫局,中国国家标准化管理委员会.GB/T 15038—2006葡萄酒,果酒通用分析方法[S].北京:中国标准出版社,2006.
[17]SINGLETON V L,ROSSI J A,Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J].Am J Enol Viticult,1965,16:144-158.
[18]中华人民共和国农业部,中国国家标准化管理委员会.NY/T 1295—2007荞麦及其制品中总黄酮含量的测定[S].北京:中国标准出版社,2007.
[19]SCHERER R,GODOY H T.Antioxidant activity index(AAI)by the 2,2-diphenyl-1-picrylhydrazyl method[J].Food Chem,2009,112(3):654-658.
[20]SHARMA O P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chem,2009,113(4):1202-1205.
[21]THAIPONG K,BOONPRAKOB U,CROSBY K,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].J Food Comp Anal,2006,19(6/7):669-675.
[22]韦献雅,殷丽琴,钟成,等.DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322.
[23]兰莹,覃玉全,汪超,等.糯米黄酒酿制的糖化工艺[J].湖北农业科学,2012,51(10):2089-2091.