黔产铁皮石斛不同部位混菌发酵米酒品质的比较

Quality of rice wine fermented by mixed strains and different parts of Dendrobium officinale originated from Guizhou

该研究以铁皮石斛和糯米为原料,采用酿酒酵母和异常威克汉姆酵母进行混菌米酒发酵,通过测定米酒的理化指标、感官、活性物质、挥发性风味成分,比较铁皮石斛花(Do-Fl)、茎(Do-St)、叶(Do-Fo)、根(Do-Ro)不同部位发酵的米酒品质的差异。未添加铁皮石斛发酵的米酒作为对照,记作BC。结果表明,5组米酒中,Do-Fl米酒感官评分高达86.80,总酚含量最高,为721.02 mg/L,挥发性风味物质种类最多,共29种;Do-Fo米酒中挥发性风味物质含量最多,共64.71 mg/mL;Do-Ro米酒总酚、黄酮、多糖等含量均较低,挥发性风味物质仅有25种,这也导致感官评分最低。铁皮石斛花、茎、叶、根不同部位发酵的米酒品质存在差异,其中铁皮石斛花发酵的米酒品质较佳,但总体高于BC。该研究为铁皮石斛不同部位在发酵中的应用提供了参考依据,使铁皮石斛不同部位被有效利用。

In this study,Dendrobium officinale and glutinous rice were used as raw materials and a mixture of Saccharomyces cerevisiae and Wickerhamomyces anomalus was used for the rice wine fermentation.Differences in the quality of rice wine fermented from different parts of Dendrobium officinale,flowers(Do-Fl),stems(Do-St),leaves(Do-Fo) and roots(Do-Ro),were compared by measuring physicochemical indexes,sensory quality,active substances and volatile flavor compounds.Rice wine fermented without D.officinale was used as a control.Results showed that among the five groups of rice wine,the sensory score of Do-Fl rice wine was up to 86.80,the total phenolic content was the highest at 721.02 mg/L,and the volatile flavor compounds was the most,29 in total.The content of volatile flavor compounds in Do-Fo was the highest,totaling 64.71 mg/mL.Furthermore,Do-Ro was low in the contents of total phenols,flavonoids,and polysaccharides,and had only 25 volatile flavor compounds,which led to the lowest sensory scores.The quality of rice wine fermented by different parts of D.officinale was different,but it was generally higher than the control.Moreover,the quality of rice wine fermented from D.officinale flowers was better.This study provides a reference for the application of different parts of D.officinale in fermentation,for a better utilization of different parts of D.officinale.