三种发酵酒活性成分、抗氧化活性及其香气成分对比分析

万景瑞; 蒋鹏飞; 史冠莹; 张乐; 王晓敏; 赵丽丽; 王旭增; 王赵改

doi:10.13386/j.issn1002-0306.2020040237

三种发酵酒活性成分、抗氧化活性及其香气成分对比分析

Comparative Analysis of Active Ingredients,Antioxidant Activity and Aromatic Components of Three Kinds of Fermented Wine

摘要

摘要: 以陕西当地主产柿子、猕猴桃、葛根为原料酿造功能发酵酒,采用对比试验借助紫外分光光度法、顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)及气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析研究三种发酵酒在理化指标(酒精度、可溶性固形物含量、还原糖、总酸、pH)、活性成分(黄酮、总酚)、抗氧化活性评价及香气成分等方面的差异性。结果表明:柿子酒、猕猴桃酒、葛根酒的理化指标、活性成分及抗氧化活性存在明显差异,香气成分各有特色。三种发酵酒的酒精度都在11%vol左右,可溶性固形物含量为7.5%左右,柿子酒的还原糖含量最高(5.82 g/L),猕猴桃酒总酸含量最高(13.52 g/L)。猕猴桃酒和葛根酒的黄酮和总酚含量都显著高于柿子酒(P<0.05),猕猴桃酒清除三种自由基和亚硝酸根离子的能力及总还原能力最强,葛根酒仅次于猕猴桃酒,但三种发酵酒对亚铁离子的螯合能力都较弱。三种发酵酒共检测鉴别出7类49种香气成分,其中柿子酒、猕猴桃酒、葛根酒分别检测到香气成分33种、37种、38种,关键风味化合物12、12、16种,修饰风味化合物7、12、6种,潜在风味化合物7、4、7种。三种发酵酒共检出21种共有化合物,其中相对含量和ROAV值较高的均为醇类和酯类物质。综合分析,利用不同原料制作发酵酒的活性成分、抗氧化活性及香气成分呈现差异性,猕猴桃酒和葛根酒的整体品质较为优良,本研究的结果为陕西发酵酒产品品质的改善提供了理论依据。

Abstract: Using Shaanxi production of persimmon,kiwifruit,pueraria as raw materials to brew functional fermented wine,the difference of physical and chemical indexes(alcohol content,soluble solid content,reducing sugar,total acid,pH),active ingredients(flavonoids,total phenols),antioxidant activity and aromatic components of three kinds of fermented wine were investigated by ultraviolet spectrophotometry,HS-SPME and GC-MS through the contrast experiments.The results showed that three kinds of fermented wine had their own characteristics,with significant differences being found in physical and chemical indexes,active ingredients and antioxidant activity. The alcohol content of three kinds of fermented wine was around 11%vol,and the soluble solids content was about 7.5%. The highest content of reducing sugar and total acid were persimmon wine(5.82 g/L)and kiwifruit wine(13.52 g/L)respectively. The content of flavonoids and total phenols in kiwifruit wine and pueraria wine were significantly higher than that in persimmon wine(P<0.05). Kiwifruit wine had the strongest ability of scavenging three kinds of free radicals,eliminating nitrite and total reduction capacity. Pueraria wine was right behind that of kiwifruit wine. But the ferrousiron chelating ability of three kinds of fermented wine was weak. A total of 7 kinds of 49 aromatic components were identified in three kinds of fermented wine. 33,37 and 38 kinds of aromatic components were found in wine of persimmon,kiwifruit and pueraria,with the key flavor compounds of 12,12 and 16,the modified flavor compounds of 7,12 and 6,the potential flavor compounds of 7,4 and 7,respectively. A total of 21 volatiles were identified in three kinds of fermented wine,and the higher content and ROAV value of components were alcohols and esters. Comprehensive analysis showed that fermented wine by different raw materials had significant differences in active ingredients,antioxidant activity and aromatic components,and the quality of kiwifruit wine and pueraria wine was better. This study provides theoretical basis for improving the quality of Shanxi fermented wine.