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。
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
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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