陈燕霞,贾栩超,李振伟,肖丽梅,池建伟.不同浸渍时间嘉宝果浸泡酒的品质比较[J].,2021,37(3):194-201.
不同浸渍时间嘉宝果浸泡酒的品质比较
Quality Analysis of Jaboticaba Soaked Wine in Different Soaking Time
投稿时间:2020-08-28  
DOI:10.13982/j.mfst.1673-9078.2021.3.0805
中文关键词:  嘉宝果  浸泡酒  活性物质  抗氧化活性  风味物质
英文关键词:jaboticaba fruit  soaked wine  active substance  antioxidant activity  flavor substance
作者简介:陈燕霞(1992-),女,研究实习员,研究方向:农产品加工;通讯作者:池建伟(1963-),男,研究员,研究方向:农产品加工
基金项目:广州市科技计划项目(201909020001);科技创新战略专项资金(高水平农科院建设)(R2017YJ-YB2006;R2018QD-081)
作者单位
陈燕霞 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
贾栩超 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
李振伟 (2.河源绿纯食品有限公司,广东河源 517000) 
肖丽梅 (2.河源绿纯食品有限公司,广东河源 517000) 
池建伟 (1.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
AuthorInstitution
CHEN Yan-xia (1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
JIA Xu-chao (1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
LI Zhen-wei (2.Heyuan Luson Food Co. Ltd., Heyuan 517000, China) 
XIAO Li-mei (2.Heyuan Luson Food Co. Ltd., Heyuan 517000, China) 
CHI Jian-wei (1.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
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中文摘要:
      以热带水果嘉宝果为原料制作嘉宝果浸泡酒,研究不同浸渍时间对嘉宝果浸泡酒的活性成分含量及抗氧化活性的影响,并对不同浸渍时间浸泡酒的挥发性成分进行分析,明确其特征风味物质。结果表明,浸泡酒中的酚类物质含量随浸渍时间延长而增加,浸泡3个月时嘉宝果浸泡酒的酚类物质含量已达到峰值,其总酚、总黄酮和原花青素含量分别为1581.11 mg GAE/L、352.20 mg CE/L和140.96 mg EPE/L,与浸泡6个月的含量无显著性差异。浸泡酒的抗氧化活性与酚类物质含量变化趋势一致,浸泡3个月的嘉宝果浸泡酒的ABTS、DPPH和FRAP抗氧化能力最强,含量分别为697.02 mmol TE/L,428.97 μmol TE/L和19.97 mmol Fe2+/L。嘉宝果浸泡酒挥发性成分中主要鉴定出醇类、烃类、酯类和醛酮类等4类。苯乙醇、1-己醇、癸酸乙酯和辛酸乙酯等香气成分是嘉宝果浸泡酒的重要风味物质。综上所述,确定嘉宝果浸泡酒的最佳浸渍时间为3个月,此时浸泡酒的活性物质含量、抗氧化活性和风味物质种类均达到最好水平。
英文摘要:
      Soaked wine was prepared using jaboticaba fruit as raw material, the effect of different soaking time on the active ingredients contents and antioxidant activity of jaboticaba soaked wine were studied. The volatile constituents of jaboticaba soaked wine in different soaked time were also analyzed in order to elucidate its characteristic flavor substance. The results showed that the contents of phenolic compounds in jaboticaba soaked wine were increased with soaking time. When soaked for 3 month, the phenolic contents of jaboticaba soaked wine reached the highest point, the total phenolics, total flavonoid and proanthocyanidins contents of the soaked wine were 1581.11 mg GAE/L, 352.20 mg CE/L and 140.96 mg EPE/L, respectively, which had no significant differences compared with the soaked wine for 6 month. The changes of antioxidant activity of the soaked wine were consistent with the variation trend of phenolic substance content. The ABTS, DPPH and FRAP antioxidant activity of jaboticaba soaked wine were better than other soaked time of wines, the contents are 697.02 mmol TE/L, 428.97 μmol TE/L and 19.97 mmol Fe2+/L, respectively. Alcohols, hydrocarbons, esters and aldoketones were four main identified volatile constituents in jaboticaba soaked wine. Phenethyl alcohol, 1-hexanol, ethyl caprate and ethyl caprylate were important flavor substances of jaboticaba soaked wine. In summary, the best soaking time of jaboticaba soaking wine was 3 months, and the content of active substances, antioxidant activity and flavor substances of soaking wine reached the best level.
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