研究报告

桑葚果酒发酵过程中功能性物质的检测及其变化情况

  • 钮成拓 ,
  • 李正学 ,
  • 范林旭 ,
  • 曲冠颐 ,
  • 王松涛 ,
  • 李令 ,
  • 李凯 ,
  • 张睿 ,
  • 郑鹏飞 ,
  • 李崎
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  • 1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
    2(江南大学 生物工程学院,江苏 无锡,214122)
    3(泸州老窖股份有限公司,四川 泸州,646000)
    4(江南大学,食品安全与营养协同创新中心,江苏 无锡,214122)
博士,助理研究员(李崎教授为通讯作者,E-mail:liqi@jiangnan.edu.cn)。

收稿日期: 2018-07-02

  网络出版日期: 2019-03-11

基金资助

国家固态酿造工程技术研究中心开放课题(股2017K-450);国家自然科学基金(31571942,31601558);国家高新技术研究发展计划(863计划,2013AA102106-03);江苏高校优势学科建设工程资助项目(PAPD);江苏基础研究资助项目(JUSRP51306A, JUSRP51402A, JUSRP11841,JUDCF13008);江南大学基本科研计划青年基金(JUSRP11841);111引智计划(111-2-06)

Measurement and changes in bioactive compounds duringmulberry wine fermentation

  • NIU Chengtuo ,
  • LI Zhengxue ,
  • FAN Linxu ,
  • QU Guanyi ,
  • WANG Songtao ,
  • LI Ling ,
  • LI Kai ,
  • ZHANG Rui ,
  • ZHENG Pengfei ,
  • LI Qi
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  • 1 (Key Laboratory of Industrial Biotechnology, Ministry of Education(Jiangnan University), Wuxi 214122,China)
    2 (School of Biotechnology, Jiangnan University, Wuxi 214122,China)
    3 (Luzhoulaojiao Group Co., Ltd, Luzhou 646000,China)
    4 (Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122,China)

Received date: 2018-07-02

  Online published: 2019-03-11

摘要

桑葚是一种药食两用水果,既鲜美可口,又含有大量功能性物质。笔者在前期通过菌种选育和发酵条件优化,得到了口感良好的桑葚果酒。为了分析桑葚果酒发酵过程中的功能性物质,及其抗氧化能力的变化情况,依据桑葚特点,首先优化了测定总花色苷含量的pH值示差法,并确定了桑葚果酒中花色苷单体主要是矢车菊素-3-葡萄糖苷和矢车菊素-3-芸香糖苷。在此基础上,测定并比较了桑葚果酒与市售桑葚果酒的功能性物质含量及DPPH清除率,发现酿造桑葚果酒的功能性物质含量和抗氧化能力远优于市售果酒。对桑葚果酒发酵过程和储存过程中的功能性物质含量和抗氧化能力进行了跟踪分析,结果发现桑葚果酒发酵过程中功能性物质含量和DPPH清除率均有一定下降,而其在储藏过程中能够稳定存在。

本文引用格式

钮成拓 , 李正学 , 范林旭 , 曲冠颐 , 王松涛 , 李令 , 李凯 , 张睿 , 郑鹏飞 , 李崎 . 桑葚果酒发酵过程中功能性物质的检测及其变化情况[J]. 食品与发酵工业, 2019 , 45(3) : 83 -88 . DOI: 10.13995/j.cnki.11-1802/ts.018174

Abstract

A mulberry fruit wine with good flavors was obtained through yeast screening and optimized fermentation in previous studies. To further elaborate the dynamic changes in bioactive compounds as well as their antioxidant abilities during mulberry wine fermentation, based on the characteristics of mulberry, the pH differential method was optimized to measure the content of anthocyanin. Two anthocyanin monomers in mulberry wine were determined as coumarin-3-glucoside and coumarin-3-rutin using liquid chromatography-mass spectrometry (LC-MS). Furthermore, the contents of bioactive compounds and DPPH scavenging capacity were much higher in this fermented mulberry wine in comparison to commercial grape and mulberry wines. Finally, dynamic changes in the contents of bioactive compounds and anti-oxidant ability of the wine during fermentation and storage period were analyzed. The results showed that both bioactive compounds and DPPH scavenging capacity decreased during fermentation process while both of them maintained stable during storage.

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