摘要
采用超高效液相色谱—串联四极杆质谱(UPLC-MS/MS)法对紫薯酒关键生产环节中花色苷的种类及含量进行分析。结果表明:共鉴定出8种结构差异较大的花色苷,各种花色苷在发酵前后均有不同的变化;高温蒸煮后,紫薯中花色苷种类未发生变化,但花色苷总含量减少;发酵为紫薯酒后,8种花色苷得率约为30%。
The type and content of anthocyanins in the key production process of purple sweet potato wine were analyzed by ultra performance liquid chromatography-tandem quadrupole mass spectrometry(UPLC-MS/MS).Results 8 kinds of anthocyanins with large structural differences were identified,and various anthocyanins had different changes before and after fermentation;after high-temperature cooking,the anthocyanin species in the purple sweet potato did not change,but the total anthocyanin content decreased;After being fermented into purple sweet potato wine,the yield of 8 anthocyanins is about 30%.
作者
袁江月
何佳
孙军杰
芮蓬
刘锡铭
YUAN Jiang-yue;HE Jia;SUN Jun-jie;RUI Peng;LIU Xi-ming(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Luoyang Engineering and Technology Research Center of Microbial Fermentation,Luoyang,Henan 471023,China)
出处
《食品与机械》
北大核心
2021年第6期56-61,68,共7页
Food and Machinery
基金
河南省产学研合作项目(编号:142107000095)
大学生研究训练计划项目(编号:2016071)。
关键词
紫薯酒
花色苷
发酵
超高效液相色谱—串联四极杆质谱
purple sweet potato wine
anthocyanins
fermentation
ultra performance liquid chromatography-tandem quadrupole mass spectrometry
