一种自制药酒功效及挥发性成分分析
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摘要
自制药酒的保健功能通常被长期饮用者所验证,但是其功能成分却并不清楚,本实验研究了一种颇受当地群众喜爱的药酒的功效及风味成分.经硝酸铝比色法测定酒中黄酮含量,香草醛-高氯酸法测定皂苷含量,DNS法测定多糖、总糖含量,考马斯亮蓝-G250法测定蛋白质含量,紫外分光法测定游离氨基酸含量,原子荧光光谱法测定硒含量,原子吸收光谱法测定锌、铜含量,结果显示:自制药酒中黄酮含量为84.12 mg/100 mL,RSD%=1.61%;皂苷含量为56.49 mg/100mL,RSD%=0.59;粗多糖含量为54.45mg/100mL,RSD%=0.18;总糖含量为760.60mg/100mL、RSD%=0.38;蛋白质含量为48.12 mg/100 mL,RSD%=0.06;游离氨基酸为11.90 mg/100 mL,RSD%=0.01;铜含量为1.88 mg/100 mL,RSD%=0.004;锌和硒均未检出.此外,经GC-MS测定,酒中含有27种风味成分,主要包括酯类、醇类两大类,其中酯类12种,醇类6种,己酸乙酯和庚酸乙酯为自制药酒的主体风味物质,另外还有少量的烷烃和酸类物质.结果表明:自制药酒中富含多糖、黄酮、皂苷、氨基酸、蛋白质等活性成分.
The health function of homemade medicinal liquor is usually validated by long-term drinkers,but its functional components are not clear.This experiment studied the efficacy and flavor components of a kind of medicinal liquor which is popular with local people.Flavone content in wine was determined by aluminium nitrate colorimetry,saponin content by vanillin-perchloric acid method,polysaccharide and total sugar content by DNS method,protein content by Coomassie brilliant blue-G250 method,free amino acid content by ultraviolet spectrophotometry,selenium content by atomic fluorescence spectrometry,zinc and copper content by atomic absorption spectrometry.The results showed that the content of flavone was84.12 mg/100 mL,RSD% = 1.61%;saponin was 56.49 mg/100 mL,RSD% = 0.59;crude polysaccharide was 54.45 mg/100 mL,RSD% = 0.18;total sugar content was 760.60 mg/100 mL,RSD% = 0.38;protein content was 48.12 mg/100 mL,RSD% = 0.06;free amino acid was 11.90 mg/100 mL,RSD% = 0.01;copper content was 1.88 mg/100 mL,RSD% = 0.004;zinc and selenium were not detected.In addition,by GC-MS analysis,the wine contains 27 flavor components,including esters and alcohols,including 12 esters,6 alcohols,ethyl caproate and ethyl heptanoate as the main flavor substances of self-made wine,and a small amount of alkanes and acids.The results showed that the self-made medicinal liquor was rich in polysaccharides,flavonoids,saponins,amino acids,proteins and other active ingredients.
The health function of homemade medicinal liquor is usually validated by long-term drinkers,but its functional components are not clear.This experiment studied the efficacy and flavor components of a kind of medicinal liquor which is popular with local people.Flavone content in wine was determined by aluminium nitrate colorimetry,saponin content by vanillin-perchloric acid method,polysaccharide and total sugar content by DNS method,protein content by Coomassie brilliant blue-G250 method,free amino acid content by ultraviolet spectrophotometry,selenium content by atomic fluorescence spectrometry,zinc and copper content by atomic absorption spectrometry.The results showed that the content of flavone was84.12 mg/100 mL,RSD% = 1.61%;saponin was 56.49 mg/100 mL,RSD% = 0.59;crude polysaccharide was 54.45 mg/100 mL,RSD% = 0.18;total sugar content was 760.60 mg/100 mL,RSD% = 0.38;protein content was 48.12 mg/100 mL,RSD% = 0.06;free amino acid was 11.90 mg/100 mL,RSD% = 0.01;copper content was 1.88 mg/100 mL,RSD% = 0.004;zinc and selenium were not detected.In addition,by GC-MS analysis,the wine contains 27 flavor components,including esters and alcohols,including 12 esters,6 alcohols,ethyl caproate and ethyl heptanoate as the main flavor substances of self-made wine,and a small amount of alkanes and acids.The results showed that the self-made medicinal liquor was rich in polysaccharides,flavonoids,saponins,amino acids,proteins and other active ingredients.
引文
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[32]任薇,包晓玮,张志芳,等.沙棘多糖清除自由基及抗脂质过氧化作用研究[J/OL].食品工业科技:1-13[2018-12-10].http://kns.cnki.net/kcms/detail/11.1759.TS.20181017.1659.029.html.
[33]王瑞娴,楚渠,禚苏,等.15份桑叶中多糖和γ-氨基丁酸含量的测定[J].陕西农业科学,2018,64(10):74-75.
[34]尹显锋,刘丹.红枣的功效及产品研发[J].北京农业,2015(23):176-178.
[35]唐彦君,王桂华,魏文毅,等.红枣多糖提取工艺研究[J].黑龙江八一农垦大学学报,2008,20(4):64-66.
[36]李勇,姜林.甘草甜素的生理功效与应用[J].食品工业,2001(2):36-37.
[37]焦坤.淡竹叶化学成分的分析方法研究进展[J].广州化工,2017,45(19):20-21.
[38]毛胜凤,张立钦,张健,等.马尾松叶提取物的抗菌活性[J].浙江农林大学学报,2008,25(3):359-362.
[39]唐勤.浅谈蚕蛹生物活性肽的保健功效[J].广东蚕业,2018,52(8):4-6.
[40]戴莉香,周小江,李雪松,等.乌梢蛇的化学成分研究[J].西北药学杂志,2011,26(3):162-163.
[2]SUN W,ZHAO D,CAO J,et al.Flash extraction of functional components in yangchun tonic wine[J].Liquor-Making Science&Technology,2018(1):76-79.
[3]WANG Y,CHAN F L,CHEN S,et al.The plant polyphenol butein inhibits testosterone induced proliferation in breast cancer cells expressing aromatase[J].Life Sciences,2005,77(1):39-51.
[4]郭焰,严玉玲,郭君婷,等.保健酒中总黄酮含量测定方法的比较[J].食品工业,2015,36(7):100-103.
[5]金红,段辉,何亚敦,等.保健酒中总黄酮测定方法的比选[J].酿酒科技,2009,176:79-81.
[6]CHEN Y,WANG J,WAN D.Determination of total flavonoids in three sedum crude drugs by UV-Vis spectrophotometry[J].Pharmacognosy Magazine,2010,24(6):259-263.
[7]王琳,张建文,王永泉,等.保健酒中总黄酮的含量测定[J].药品鉴定,2012,19(9):54-56.
[8]刘建祥,李英,卢新宁,等.保健食品中总黄酮的提取及含量测定研究[J].食品研究与开发,2008,29(9):116-118.
[9]SHIN J E,CHOI E J,JIN Q,et al.Chalcones isolated from angelica keiskei and their inhibition of IL-6 production in TNF-α-stimulated MG-63cell[J].Archives of Pharmacal Research,2011,34(3):437-442.
[10]李兰英.保健酒中总皂甙的测定[J].食品研究与开发,2007,28(3):130-132.
[11]MIAO H H.Ginsenoside Rg1 attenuates is oflurane-induced Caspase-3 activation via inhibiting mitochondrial dysfunction[J].Biomedical and Environmental Sciences,2015,28(2):116-126.
[12]CHEN C.Ginsenoside Rg1 enhances the resistance of hemato-poietic stem/progenitor cells to radiation-induced aging in mice[J].Acta Pharmacologicar Sinica,2014,35(1):143-150.
[13]王鹏亭,赵宗杰,周荣灵,等.3,5-二硝基水杨酸测定樟芝中多糖的含量[J].食品研究与开发,2016,37(9):163-166.
[14]LUO A,CHEN L,JING L I.Comparison of different methods for determination of polysaccharide in ganoderma lucidum spore[J].Chinese Medicine Modern Distance Education of China,2016,14(19):132-134.
[15]王俊刚,张树珍,杨本鹏,等.3,5-二硝基水杨酸法(DNS)测定甘蔗茎节总糖和还原糖含量[J].甘蔗糖业,2008,10(5):45-49.
[16]JIANG X G,LIU H L,ZHANG H,et al.Research on total sugar,reducing sugar and soluble polysaccharide content change in ginseng radix et rhizoma from different growth period[J].Chinese Journal of Experimental Traditional Medical Formulae,2013,19(16):142-144.
[17]李强,唐薇,石园园,等.蒽酮-硫酸法和3.5-二硝基水杨酸法测定杜仲水提液多糖含量[J].食品工业科技,2010,31(10):370-371.
[18]王丽娜,陈水钫,张兵,等.3,5-二硝基水杨酸法测定多糖含量的研究进展[J].吉林医药学院学报,2009,30(4):232-234.
[19]赵英永,戴云,崔秀明,等.考马斯亮蓝G-250染色法测定草乌中可溶性蛋白质含量[J].云南民族大学学报(自然科学版),2006,15(3):235-237.
[20]WANG A P,Zhou L M.Determination of protein content in camellia oleifera seed polysaccharides by coomassie brilliant blue method[J].Journal of Henan Agricultural Sciences,2014,43(3):150-153.
[21]王翔,杨晓燕,张钰萍,等.侗家奇液酒中游离氨基酸含量测定分析[J].中国酿造,2012,31(2):182-186.
[22]SHAO J L,LI Q W,LIU J F,et al.Determination and analysis of hydrolyzed amino acids content in prinsepia utilis poyle[J].China Food Additives,2007(5):148-152.
[23]WU G Y.Functional amino acids in nutrition and health[J].Amino Acids,2013,45(3):407-411.
[24]WU G Y.Amino acids:metabolism,functions,and nutrition[J].Amino Acids,2009,37(1):1-17.
[25]LI M,WU W,GUAN Z.Determination of zinc in food by atomic fluorescence spectrophotometry[J].Guangdong Chemical Industry,2016,43(13):267-268.
[26]KILIC Z,ACAR O,ULASAN M,et al.Determination of lead,copper,zinc,magnesium,calcium and iron in fresh eggs by atomic absorption spectrometry[J].Food Chemistry,2002,76(1):107-116.
[27]李俊玲.保健食品中硒的微波消解-原子荧光光谱测定法[J].职业与健康,2014,30(4):462-464.
[28]CHEN X,ZHAO Y,YANG X.Determination of the selenium content in grains by microwave digestion-atomic fluorescence spectrometry[J].Cereal&Feed Industry,2016(1):68-71.
[29]明红梅,熊俐,卫春会.松针枸杞保健酒发酵工艺研究及香气成分分析[J].江苏农业科学,2010,10(4):303-305.
[30]WELDEGERGIS B T,VILLIERS A D,MCNEISH C,et al.Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(GC×GC-TOFMS)[J].Food Chemistry,2011,129(1):188-199.
[31]GARCIAJARES C M,GARCIAMARTIN M S,CARROMARINO N,et al.GC-MS identification of volatile components of Galician(northwestern Spain)white wines.Application to differentiate Rias Baixas wines from wines produced in nearby geographical regions[J].Journal of the Science of Food&Agriculture,2010,69(2):175-184.
[32]任薇,包晓玮,张志芳,等.沙棘多糖清除自由基及抗脂质过氧化作用研究[J/OL].食品工业科技:1-13[2018-12-10].http://kns.cnki.net/kcms/detail/11.1759.TS.20181017.1659.029.html.
[33]王瑞娴,楚渠,禚苏,等.15份桑叶中多糖和γ-氨基丁酸含量的测定[J].陕西农业科学,2018,64(10):74-75.
[34]尹显锋,刘丹.红枣的功效及产品研发[J].北京农业,2015(23):176-178.
[35]唐彦君,王桂华,魏文毅,等.红枣多糖提取工艺研究[J].黑龙江八一农垦大学学报,2008,20(4):64-66.
[36]李勇,姜林.甘草甜素的生理功效与应用[J].食品工业,2001(2):36-37.
[37]焦坤.淡竹叶化学成分的分析方法研究进展[J].广州化工,2017,45(19):20-21.
[38]毛胜凤,张立钦,张健,等.马尾松叶提取物的抗菌活性[J].浙江农林大学学报,2008,25(3):359-362.
[39]唐勤.浅谈蚕蛹生物活性肽的保健功效[J].广东蚕业,2018,52(8):4-6.
[40]戴莉香,周小江,李雪松,等.乌梢蛇的化学成分研究[J].西北药学杂志,2011,26(3):162-163.