基于渗透汽化膜生产脱醇酒的香气成分及功能特性变化

Changes in Aroma Components and Functional Properties of Alcohol-free Wine Produced by Pervaporation Membrane

摘要:

为保证渗透汽化膜生产脱醇酒的品质，将新疆赤霞珠干红葡萄酒原酒经渗透汽化法制得脱醇酒，测定两种样品中香气成分、多酚物质含量、抗氧化指标并进行动物试验，探究脱醇酒香气及其功能特性的变化。结果表明：两种样品中共含有45种香气化合物，其中原酒香气含量为464.36 mg/L，脱醇酒香气含量为301.75 mg/L，脱醇酒总酚、总黄酮、总黄烷-3-醇、总花色苷含量较原酒分别上升21.59%、25.21%、20.00%、35.64%，DPPH、ABTS以及羟基自由基的清除力分别上升17.45%、9.19%、2.82%，动物试验中相较于对照组，原酒与脱醇酒组的大鼠血清中超氧化物歧化酶（Superoxide Dismutase，SOD）分别升高27.43%、74.97%；过氧化氢酶（Catalase，CAT）分别升高224.69%、566.14%；过谷胱甘肽过氧化物酶3（Glutathione Peroxidase-3，GPX3）分别升高21.45%、102.19%。综上，脱醇酒的香气成分保留度较高风味较好，抗氧化等能力都有一定程度提升，说明了脱醇酒具有的功效特性，为脱醇酒产业提升脱醇酒品质提供理论依据。

Abstract:

In order to ensure the quality of alcohol-free wine produced by pervaporation membrane, the raw wine of Xinjiang Cabernet Sauvignon dry red wine was prepared by pervaporation method to determine the aroma components, polyphenol content, and antioxidant indicators in samples and in vivo experiments to explore changes in aroma and functional characteristics of alcohol-free wine. The results showed that the two samples contained 45 aroma compounds, of which the aroma content of the original wine was 464.36 mg/L and that of the alcohol-free wine was 301.75 mg/L. the contents of total phenols, total flavonoids, total flavane-3-alcohols and total anthocyanins in the alcohol-free wine increased by 21.59%, 25.21%, 20.00% and 35.64% respectively compared with the original wine, and the scavenging power of DPPH, ABTS and hydroxyl radical increased by 17.45%, 9.19% and 2.82% respectively. In the animal experiment, compared with the control group, the serum superoxide dismutase (SOD) of rats in the original wine group and the alcohol-free wine group increased by 27.43% and 74.97% respectively; catalase (CAT) increased by 224.69% and 566.14% respectively; glutathione peroxidase-3 (GPx3) increased by 21.45% and 102.19% respectively. To sum up, the aroma components of alcohol-free wine have high retention, good flavor and oxidation resistance, which explains the efficacy characteristics of alcohol-free wine, and provides a theoretical basis for the alcohol-free wine industry to improve the quality of alcohol-free wine.