食品科学 ›› 2020, Vol. 41 ›› Issue (6): 222-230.doi: 10.7506/spkx1002-6630-20190408-062

• 成分分析 • 上一篇    下一篇

红树莓果酒发酵过程中功效成分、香气物质及体外降血糖功效的动态变化

饶炎炎,桑英,唐琳琳,陈思睿,冯建文,傅茂润,刘亚敏,王金玲   

  1. (1.东北林业大学林学院,黑龙江 哈尔滨 150040;2.黑龙江省农业科学院园艺分院,黑龙江 哈尔滨 150040;3.齐鲁工业大学(山东科学院)食品科学与工程学院,山东 济南 250353;4.西南大学资源环境学院,重庆 400716)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    中央高校基本科研业务费专项(2572018BA07);哈尔滨市应用技术研究与开发项目(2017RAYXJ012); 重庆市社会民生科技创新专项(cstc2016shmszx80024)

Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation

RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling   

  1. (1. College of Forestry, Northeast Forestry University, Harbin 150040, China;2. Horticultural Branch of Heilongjiang Academy of Agricultural Sciences, Harbin 150040, China;3. College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; 4. College of Resources and Environment, Southwest University, Chongqing 400716, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 以红树莓冻果为原料,研究不同发酵阶段红树莓果酒的功效成分(活性成分、有机酸含量)及香气成分的动态变化,并以α-葡萄糖苷酶和α-淀粉酶抑制率为评价指标,研究红树莓果酒发酵过程中体外降血糖功效的变化。结果表明,红树莓果酒发酵过程中乙醇体积分数先上升后趋于平稳,陈酿结束后为(18.00±0.07)%;活性成分、α-葡萄糖苷酶和α-淀粉酶抑制率均呈先上升后下降趋势,其中总酚、花色苷在发酵第1天达到最大值,分别为(153.32±2.26)mg/L和(173.64±5.72)mg/L,黄酮在发酵第9天达到最大值为(67.03±0.30)mg/L,原花青素在发酵第5天达到最大值为(6.38±0.04)mg/L;α-葡萄糖苷酶抑制率在发酵第5天达到最大值为(90.18±0.77)%,α-淀粉酶抑制率在发酵第1天达到最大值为(87.93±2.10)%;果酒发酵期间,有机酸除L-苹果酸升高、柠檬酸降低外,其他有机酸含量均呈先升高后降低的趋势,其中琥珀酸、乳酸变化最明显;陈酿期间,L-苹果酸呈缓慢升高趋势,琥珀酸先升高后缓慢降低,柠檬酸、乳酸、草酸、酒石酸和莽草酸呈降低趋势;红树莓果汁、红树莓果酒发酵和陈酿期间分别检测出18、46 种和23 种香气物质,其中红树莓果汁的主要香气物质为酮类(63.40%),经发酵后酮类物质减少,醇类和酯类物质有所增加,红树莓果酒中主要香气物质为酯类,癸酸乙酯、辛酸乙酯、甲酸异戊酯为发酵红树莓果中的特征性香味物质。

关键词: 红树莓果酒, 发酵, 功效成分, 香气物质, 体外降血糖

Abstract: The dynamic changes of functional components (active components and organic acid contents) and aroma components of red raspberry wine made from frozen red raspberries were studied at different fermentation stages. Based on the inhibitory rates of α-glucosidase and α-amylase, we investigated the changes of hypoglycemic effect in vitro during the brewing of red raspberry wine. The results showed that the alcohol content (V/V) increased first and then tended to be stable during the fermentation of raspberry wine, and at the end of aging it was up to (18.00 ± 0.07)%. Active components contents and the inhibition rates of α-glucosidase and α-amylase increased first and then decreased during the brewing process, and both total phenol and anthocyanin contents reached the maximum of (153.32 ± 2.26) and (173.64 ± 5.72) mg/L on the first day of fermentation, respectively. The contents of flavonoid and proanthocyanidin reached the maximum value of (67.03 ± 0.30) and (6.38 ± 0.04) mg/L on the 9th and 5th day, respectively. The inhibition rates of α-glucosidase and α-amylase reached the maximum of (90.18 ± 0.77)% and (87.93 ± 2.10)% on the 5th and 1st day, respectively. During the fermentation process, L-malic acid content increased, citric acid content decreased, and the content of other organic acids increased first and then decreased, with the greatest changes being observed in the contents of succinic acid and lactic acid. During aging, L-malic acid content increased slowly, succinic acid content increased first and then decreased slowly, while the contents of citric acid, lactic acid, oxalic acid, tartaric acid and shikimic acid decreased continuously. A total of 18 aroma components were detected in fresh red raspberry juice, and 46 and 23 aroma components were detected during the fermentation and aging of red raspberry wine, respectively. The main aroma components of raspberry juice were ketones (63.40%), and the content of ketones decreased and the contents of alcohols and esters increased after fermentation. The main aroma components in raspberry wine were ester, ethyl decanoate, ethyloctanoate and isoamylformate, which were responsible for the characteristic aroma.

Key words: red raspberry wine, fermentation, functional ingredients, aroma components, hypoglycemic effect in vitro

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