大果山楂酒发酵过程中抗氧化活性和香气成分分析

Analysis of Antioxidant Activity and Aromatic Components of Malus doumeri (Bois) Chevalier Wine during Fermentation

该文围绕大果山楂酒的开发,通过分析不同发酵时段样品的总酚含量、自由基清除能力,并采用顶空固相微萃取(head-space solid-phase micro extraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对不同发酵时段的样品香气成分进行检测,探讨发酵过程中果酒发酵特性。结果表明,经酶解的大果山楂原浆,拥有良好的酒精发酵营养环境,72 h~96 h可完成干型果酒发酵;果酒总酚含量保存率高于80%,果酒拥有优良的DPPH·、ABTS+·清除能力,果酒中总酚含量与两种自由基清除能力高度关联;香气成分以发酵过程产生的代谢性酯类和醇类香气成分为主,同时保留了较多的原果芳香成分,总含量为163.63 mg/100 m L,共同构成大果山楂酒类似于香槟特征的淡雅清香。产量大、生物活性成分丰富的大果山楂具备开发高品质果酒可行性。

In order to exploit Malus doumeri fuit wine,the fermentation performances process were investigated by analyzing the changes of total phenol content,free radical scavenging ability and aromatic components were detected by head-space solid-phase micro extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)of samples in different fermentation periods. The results showed that the fruit pulp had a good nutritional environment for alcohol fermentation after enzymatic hydrolysis,and the dry wine fermentation could be completed in 72 h-96 h. The wine possessed no less than 80 % of total phenol content preservation rate of pulp and showed excellent DPPH·and ABTS+·scavenging ability. Moreover,the total phenol content in fruit wine was highly related to the two kinds of free radical scavenging ability. The main aromatic components in wine body were metabolic esters and alcohols produced by fermentation process,while more original fruit aromatic components were retained,with a total content of 163.63 mg/100 mL,which together constituted the elegant fragrance similar to that of champagne. M. doumeri could be used to develop high quality fruit wine becuase of its large yield and rich bioactive components.