干果发酵对无花果酒品质的影响
|
摘要
测定以干果为原料酿制的无花果酒的理化指标和抗氧化性,利用同时蒸馏萃取(simultaneous distillation extraction,SDE)和气相色谱质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析香气成分,并结合感官评价,与以鲜果为原料酿造的无花果酒对比,研究干果酿制对无花果酒品质的影响。结果表明,干果无花果酒还原糖质量浓度3.65 g/L、酒精度11.27%、总酸质量浓度5.05 g/L、多糖质量浓度1.25 mg/mL、黄酮质量浓度0.57 mg/mL、总酚质量浓度1.55 mg/mL、透光率90.33%,b~*值显著高于新鲜无花果酒(P<0.05),总还原力47.76 mg抗坏血酸/L、DPPH自由基清除能力47.76 mg抗坏血酸/L、超氧自由基清除能力11.08 mg抗坏血酸/L,主要香气成分是苯乙醇,相对含量为15.14%,感官评分为(88.20±2.70)分。干果无花果酒外观清澈透明,香气协调,口感柔和,风格良好。因无花果干果易于保存,酿制无花果酒不受季节影响,可选择无花果干果作为酿酒原料。
The physiochemical indexes and antioxidant properties of fig wine brewed from dried fruit were determined. The aroma components of the fig wine were analyzed by simultaneous distillation extraction(SDE) and gas chromatography-mass spectrometry(GC-MS). By combining sensory evaluation, the effects of dried fruit brewing on fig wine quality were compared with that made from fresh fruit. The results showed that the amount of reducing sugar in fig wine made from dried fruit was 3.65 g/L. Moreover, it had 11.27% alcohol, 5.05 g/L total acid, 1.25 mg/mL polysaccharides, 0.57 mg/mL flavonoids, 1.55 mg/mL total phenol, and 90.33% light transmittance. Furthermore, its total reducing power, DPPH free radical scavenging capacity, and superoxide free radical scavenging capacity were 47.76,6.08 and 11.08 mg AEAC/L,respectively. Its b~* value was significantly higher than that of fresh fig wine(P<0.05). Its main aroma component was phenyl alcohol, and its relative content was 15.14%. Its sensory score was 88.20±2.70. Dried fruit fig wine was clear and transparent, and it had harmonious aroma, soft mouthfeel and good style. Dried fig fruits are easy to preserve and are not affected by season, therefore, they can be used as raw materials for wine making.
The physiochemical indexes and antioxidant properties of fig wine brewed from dried fruit were determined. The aroma components of the fig wine were analyzed by simultaneous distillation extraction(SDE) and gas chromatography-mass spectrometry(GC-MS). By combining sensory evaluation, the effects of dried fruit brewing on fig wine quality were compared with that made from fresh fruit. The results showed that the amount of reducing sugar in fig wine made from dried fruit was 3.65 g/L. Moreover, it had 11.27% alcohol, 5.05 g/L total acid, 1.25 mg/mL polysaccharides, 0.57 mg/mL flavonoids, 1.55 mg/mL total phenol, and 90.33% light transmittance. Furthermore, its total reducing power, DPPH free radical scavenging capacity, and superoxide free radical scavenging capacity were 47.76,6.08 and 11.08 mg AEAC/L,respectively. Its b~* value was significantly higher than that of fresh fig wine(P<0.05). Its main aroma component was phenyl alcohol, and its relative content was 15.14%. Its sensory score was 88.20±2.70. Dried fruit fig wine was clear and transparent, and it had harmonious aroma, soft mouthfeel and good style. Dried fig fruits are easy to preserve and are not affected by season, therefore, they can be used as raw materials for wine making.
引文
[1] 黄怀庆.浅谈无花果[J].药膳食疗,2010,17(6):76-77.
[2] 王志慧.无花果研究概况[J].世界中医药,2016,5(11):1 281.
[3] BAROLO MELISA I,RUIZ MOSTACERO NATHALIE,LóPEZ SILVIA N.Ficus carica L.(Moraceae):An ancient source of food and health[J].Food Chemistry,2014,164:119-127.
[4] VEBERIC ROBERT,COLARIC MATEJA,STAMPAR FRANCI.Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region[J].Food Chemistry,2008,106(1):153-157.
[5] 张雪丹,安淼,张倩,等.无花果采后生理和贮藏保鲜研究进展[J].食品科学,2013,34(23):363-369.
[6] BEY M B,LOUAILECHE H,ZEMOURI S.Optimization of phenolic compound recovery and antioxidant activity of light and dark dried fig (Ficus carica L.) varieties[J].Food Science & Biotechnology,2013,22(6):1 613-1 619.
[7] SLATNAR A,KLANCAR U,STAMPAR F,et al.Effect of drying of figs (Ficus carica L.) on the contents of sugars,organic acids,and phenolic compounds[J].Journal of Agricultural & Food Chemistry,2011,59(21):11 696-11 702.
[8] 左勇,刘利平,鞠帅.无花果酒发酵条件的优化[J].食品科技,2014,39(1):95-98.
[9] 李秀凤,张艳舫.山楂干果酒的研究[J].食品研究与开发,2014,35(16):77-79.
[10] 李莉莉.海红果酒的制备与分析[D].太原:山西大学,2008.
[11] 李华.现代葡萄酒工艺学[M].西安:陕西人民出版社,2000.
[12] 王琳,岳田利.发酵型无花果酒酿造工艺研究[J].中国酿造,2005,24(10):59-62.
[13] 韩德权,章佳佳.DNS法在普鲁兰多糖发酵液中糖测定的研究[J].食品工业科技,2008,30(2):285-286;290.
[14] XIAN G,BIN L I,ZANG H.Microwave technique for polysaccharide extraction from Dendrobium huoshanense[J].农业科学与技术(英文版),2014,24(12):112-117.
[15] KUMARAN A,KARUNAKARAN R J.Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus[J].Food Chemistry,2006,97(1):109-114.
[16] XU C,ZHANG Y,LEI C,et al.Phenolic compounds and antioxidant properties of different grape cultivars grown in China[J].Food Chemistry,2010,119(4):1 557-1 565.
[17] 李英,吴梦,郭壮,等.市售调味料酒产品品质的评价[J].中国调味品,2017,42(5):128-132.
[18] RAMCHANDANI A G,CHETTIYAR R S,PAKHALE S S.Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes[J].Food chemistry,2010,119(1):298-305.
[19] YANG Xiaoming,YU Wei,OU Zhongping,et al.Antioxidant and immunity activity of water extract and crude polysaccharide from Ficus carica L.fruit [J].Plant Foods for Human Nutrition,2009,64(2):167-173.
[20] TRACEY E,DIMITRA L,KEVIN H,et al.Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS[J].Anal Bioanal Chem,2005,381(4):937-947.
[21] 盖禹含,辛秀兰,杨国伟,等.不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010,31(4):171-174.
[22] 朱梅.葡萄酒工艺学[M].第一版.北京:轻工业出版社,2004:227-309
[23] NING Xiaofeng,HAN Chungsu,CHO Sungchan,et al.Far-infrared drying characteristics and quality assessment of Ligularia;fischeri[J].Food Science & Biotechnology,2013,22(1):281-288.
[24] SOONG Y Y,BARLOW P J.Antioxidant activity and phenolic content of selected fruit seeds[J].Food Chemistry,2004,88(3):411-417.
[25] QUE F,MAO L,FANG X,et al.Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours[J].International Journal of Food Science & Technology,2003,124(4):170-183.
[26] SIEBERT T E,BARTER S R,LOPES M A D B,et al.Investigation of ‘stone fruit’ aroma in Chardonnay,Viognier and Botrytis Semillon wines[J].Food Chemistry,2018,256:44-49.
[27] 杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,35(12):115-119.
[28] DU Shangjiang,PIERLUIGI GARIBOLDI,GIANCARLO JOMMIETAL.Constituents of shashen[J].Planta Medica,1986,52(4):317-320.
[29] LIU J,ZHAO W,LI S,et al.Characterization of the key aroma compounds in proso millet wine using headspace solid-phase microextraction and gas chromatography-mass spectrometry[J].Molecules,2018,23(2):462.
[30] 姜文广,李记明,徐岩,等.4种酿酒红葡萄果实的挥发性香气成分分析[J].食品科学,2011,32(6):225-229.
[31] 王文静.感官评价在葡萄酒研究中的应用[J].山东食品发酵,2007,34(2):57-59.
[32] LESSCHAEVE I.Sensory evaluation of wine and commercial realities:Review of current practices and perspectives.[J].American Journal of Enology & Viticulture,2007,58(2):20-21.
[2] 王志慧.无花果研究概况[J].世界中医药,2016,5(11):1 281.
[3] BAROLO MELISA I,RUIZ MOSTACERO NATHALIE,LóPEZ SILVIA N.Ficus carica L.(Moraceae):An ancient source of food and health[J].Food Chemistry,2014,164:119-127.
[4] VEBERIC ROBERT,COLARIC MATEJA,STAMPAR FRANCI.Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region[J].Food Chemistry,2008,106(1):153-157.
[5] 张雪丹,安淼,张倩,等.无花果采后生理和贮藏保鲜研究进展[J].食品科学,2013,34(23):363-369.
[6] BEY M B,LOUAILECHE H,ZEMOURI S.Optimization of phenolic compound recovery and antioxidant activity of light and dark dried fig (Ficus carica L.) varieties[J].Food Science & Biotechnology,2013,22(6):1 613-1 619.
[7] SLATNAR A,KLANCAR U,STAMPAR F,et al.Effect of drying of figs (Ficus carica L.) on the contents of sugars,organic acids,and phenolic compounds[J].Journal of Agricultural & Food Chemistry,2011,59(21):11 696-11 702.
[8] 左勇,刘利平,鞠帅.无花果酒发酵条件的优化[J].食品科技,2014,39(1):95-98.
[9] 李秀凤,张艳舫.山楂干果酒的研究[J].食品研究与开发,2014,35(16):77-79.
[10] 李莉莉.海红果酒的制备与分析[D].太原:山西大学,2008.
[11] 李华.现代葡萄酒工艺学[M].西安:陕西人民出版社,2000.
[12] 王琳,岳田利.发酵型无花果酒酿造工艺研究[J].中国酿造,2005,24(10):59-62.
[13] 韩德权,章佳佳.DNS法在普鲁兰多糖发酵液中糖测定的研究[J].食品工业科技,2008,30(2):285-286;290.
[14] XIAN G,BIN L I,ZANG H.Microwave technique for polysaccharide extraction from Dendrobium huoshanense[J].农业科学与技术(英文版),2014,24(12):112-117.
[15] KUMARAN A,KARUNAKARAN R J.Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus[J].Food Chemistry,2006,97(1):109-114.
[16] XU C,ZHANG Y,LEI C,et al.Phenolic compounds and antioxidant properties of different grape cultivars grown in China[J].Food Chemistry,2010,119(4):1 557-1 565.
[17] 李英,吴梦,郭壮,等.市售调味料酒产品品质的评价[J].中国调味品,2017,42(5):128-132.
[18] RAMCHANDANI A G,CHETTIYAR R S,PAKHALE S S.Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes[J].Food chemistry,2010,119(1):298-305.
[19] YANG Xiaoming,YU Wei,OU Zhongping,et al.Antioxidant and immunity activity of water extract and crude polysaccharide from Ficus carica L.fruit [J].Plant Foods for Human Nutrition,2009,64(2):167-173.
[20] TRACEY E,DIMITRA L,KEVIN H,et al.Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS[J].Anal Bioanal Chem,2005,381(4):937-947.
[21] 盖禹含,辛秀兰,杨国伟,等.不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010,31(4):171-174.
[22] 朱梅.葡萄酒工艺学[M].第一版.北京:轻工业出版社,2004:227-309
[23] NING Xiaofeng,HAN Chungsu,CHO Sungchan,et al.Far-infrared drying characteristics and quality assessment of Ligularia;fischeri[J].Food Science & Biotechnology,2013,22(1):281-288.
[24] SOONG Y Y,BARLOW P J.Antioxidant activity and phenolic content of selected fruit seeds[J].Food Chemistry,2004,88(3):411-417.
[25] QUE F,MAO L,FANG X,et al.Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours[J].International Journal of Food Science & Technology,2003,124(4):170-183.
[26] SIEBERT T E,BARTER S R,LOPES M A D B,et al.Investigation of ‘stone fruit’ aroma in Chardonnay,Viognier and Botrytis Semillon wines[J].Food Chemistry,2018,256:44-49.
[27] 杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,35(12):115-119.
[28] DU Shangjiang,PIERLUIGI GARIBOLDI,GIANCARLO JOMMIETAL.Constituents of shashen[J].Planta Medica,1986,52(4):317-320.
[29] LIU J,ZHAO W,LI S,et al.Characterization of the key aroma compounds in proso millet wine using headspace solid-phase microextraction and gas chromatography-mass spectrometry[J].Molecules,2018,23(2):462.
[30] 姜文广,李记明,徐岩,等.4种酿酒红葡萄果实的挥发性香气成分分析[J].食品科学,2011,32(6):225-229.
[31] 王文静.感官评价在葡萄酒研究中的应用[J].山东食品发酵,2007,34(2):57-59.
[32] LESSCHAEVE I.Sensory evaluation of wine and commercial realities:Review of current practices and perspectives.[J].American Journal of Enology & Viticulture,2007,58(2):20-21.