前体氨基酸对赤霞珠干红葡萄酒中生物胺含量的影响
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摘要
以新疆地产赤霞珠果实为原料,在葡萄汁中分别加入不同浓度的7种前体氨基酸,进行酒精发酵与苹果酸-乳酸发酵。通过高效液相色谱法的分析检测,了解前体氨基酸对葡萄酒中8种生物胺含量的影响。结果表明,前体氨基酸对葡萄酒中生物胺的含量产生一定的影响,当加入质量浓度为40 mg/L和100 mg/L的组氨酸时,组胺含量由1.04 mg/L减少为0.20 mg/L和0.35 mg/L;而当加入色氨酸、精氨酸和鸟氨酸时,会使色胺和腐胺的含量有所降低,当加入300 mg/L质量浓度的精氨酸时,腐胺含量由1.45 mg/L减少至0.63 mg/L。当葡萄酒中加入同一种氨基酸时,对葡萄酒中不同的生物胺含量的影响也不尽相同。
Using the fruits of Xinjiang Cabernet Sauvignon as raw material,with different concentrations of seven precursor amino acids addition in grape juice,the alcohol fermentation and malolactic fermentation were performed.The effects of precursor amino acids on the contents of 8 kinds of biogenic amines in wine were tested by HPLC.The results showed that:the precursor amino acid had some effect on biogenic amines content in wine.When 40 mg/L and 100 mg/L histidine was added to the wine,the histamine contents were significantly reduced,from 1.04 mg/L to 0.20 mg/L and 0.35 mg/L,respectively.When tryptophan,arginine and ornithine were added,the content of tryptamine and putrescine in wine decreased.When300 mg/L arginine was added to wine,the putrescine content reduced from 1.45 mg/L to 0.63 mg/L.When the same amino acid was added to the wine,the effects on each biogenic amine in the wine were different.
Using the fruits of Xinjiang Cabernet Sauvignon as raw material,with different concentrations of seven precursor amino acids addition in grape juice,the alcohol fermentation and malolactic fermentation were performed.The effects of precursor amino acids on the contents of 8 kinds of biogenic amines in wine were tested by HPLC.The results showed that:the precursor amino acid had some effect on biogenic amines content in wine.When 40 mg/L and 100 mg/L histidine was added to the wine,the histamine contents were significantly reduced,from 1.04 mg/L to 0.20 mg/L and 0.35 mg/L,respectively.When tryptophan,arginine and ornithine were added,the content of tryptamine and putrescine in wine decreased.When300 mg/L arginine was added to wine,the putrescine content reduced from 1.45 mg/L to 0.63 mg/L.When the same amino acid was added to the wine,the effects on each biogenic amine in the wine were different.
引文
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[2]张敬,赵树欣,薛洁,等.葡萄酒中生物胺含量的影响因素研究[J].中国酿造,2012,31(10):18-21.
[3]田园,刘蕊,潘秋红.赤霞珠干红葡萄酒发酵过程中氨基酸的转化与利用[J].中国酿造,2012,31(10):26-28.
[4]黎姗姗,田园,朱保庆,等.龙眼干白葡萄酒发酵过程中生物胺和氨基酸含量的变化[J].中外葡萄与葡萄酒,2011,21(7):4-8.
[5]芮鸿飞.外源氨基酸对黄酒发酵的影响研究[D].杭州:浙江农林大学,2015.
[6]高年发,李磊,邓旭衡.葡萄酒酿造过程中氨基酸含量变化的研究[J].中国酿造,2011,30(1):28-32.
[7]HERBERT P,ABRITA M J,RATOLA N,et al.Free amino acids and biogenic amines in wines and musts from the Alentejo region.Evolution of amines during alcoholic fermentation and relationship with variety,sub-region and vintage[J].Food Eng,2004,66(3):315-322.
[8]LONVAUD F A.Biogenic amines in wines:role of lactic acid bacteria[J].FEMS Microbiol Lett,2001,199(11):9-13.
[9]孔维府,范春艳,黄卫东,等.论葡萄酒中生物胺生成的影响因素及检测方法[J].中国酿造,2010,29(6):13-16.
[10]邓玉杰,马雪蕾,张凯婷,等.新疆不同地区生产的葡萄酒中八种生物胺含量的测定[J].中国酿造,2016,35(7):171-174.
[11]张春晖,夏双梅,张军翔,等.葡萄酒中的生物胺的生产与工艺控制[J].食品科学,2002,23(10):128-130.
[12]李志军,吴永宁,薛长湖.生物胺与食品安全[J].食品与发酵工业,2004,30(10):84-91.
[13]王瑞,陈新军,吴新月,等.新疆赤霞珠葡萄酒发酵过程中生物胺含量的变化[J].中国酿造,2017,36(1):131-134.
[14]谷凤霞.啤酒中生物胺的检测及形成机制研究[D].大连:大连工业大学,2015.
[15]张凤杰,薛洁,王异静,等.黄酒中生物胺的形成及其影响因素[J].食品与发酵工业,2013,39(2):62-67.
[16]张无疾,夏小乐,张斌,等.黄酒前酵中生物胺生成规律研究[J].现代食品科技,2015,31(10):269-300.