FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (14): 36-41.doi: 10.7506/spkx1002-6630-201714006

• Bioengineering • Previous Articles     Next Articles

Effect of Main Metabolites on Carotenoids Degradation during the Fermentation of Chinese Wolfberry Wine

LIU Ya, LIU Jianhua, ZHANG Huiling, QI Xiaoqin, LI Jinpeng, FU Lixia, WANG Xiaochang   

  1. (School of Agriculture, Ningxia University, Yinchuan 750021, China)
  • Online:2017-07-25 Published:2017-09-06

Abstract: In this paper, Chinese wolfberries were inoculated with yeast and fermented to produce a wine. High performance liquid chromatography (HPLC) and gas chromatography (GC) were used to analyze the contents of the main metabolites alcohols, esters, carboxylic acids, aldehydes and ketones as well as changes in carotenoid content before and after fermentation. On the basis of the obtained data, we established a model wine system to elucidate the effects of various metabolites on carotenoid content and further to determine the most important factor affecting carotenoid degradation. The results showed that carboxylic acids were the main factors affecting the degradation of carotenoids, followed by aldehydes and ketone. Esters and alcohols had a minimal impact.

Key words: Chinese wolfberry wine, fermentation, carotenoids, degradation

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