以“密斯蒂”和“奥尼尔”蓝莓为原料发酵蓝莓酒,研究AR2000葡萄糖苷酶制剂对蓝莓酒总花色苷、总酚、总黄酮以及抗氧化活性的影响,并利用固相微萃取-气相色谱-质谱法研究酶解前后香气的变化。研究表明,经过AR2000的处理,2个品种蓝莓酒花色苷的含量随着酶添加量的增加而下降,但总酚、总黄酮以及抗氧化活性变化不大。对香气进行气相色谱的分析共测得22种挥发性香气物质,其中以酯类和萜烯类的种类最为丰富。计算得到OAVs大于1的挥发性香气物质有14种。结果表明,“密斯蒂“蓝莓酒的萜类及丁子香酚含量高于”奥尼尔“蓝莓酒。酶解处理后2个品种蓝莓酒的部分萜类香气物质以及丁子香酚均有不同程度的升高。因此,葡萄糖苷酶对蓝莓酒香气成分具有显著影响。
In this study, “Misty” and “O′Neal“ blueberries were used as raw material for the fermentation of blueberry wines. Effects of a commercial glucosidase AR2000 on total anthocyanins, total phenolics, total flavonoids, and antioxidant activity of the wines were evaluated. Changes in aroma compounds in wines before and after enzyme hydrolysis were determined using solid phase microextraction-gas chromatography-mass spectrometry. The results showed that total anthocyanins contents in both blueberry wines decreased with the increase of glucosidase addition, but it had no effects on total phenolics, total flavonoids, and antioxidant activity. There were 22 aroma compounds quantified in the blueberry wines, among them, esters and terpenoids were the most abundant. There were 14 aroma compounds with odor activity values (OAVs) larger than 1. Concentrations of terpenoids and eugenol were higher in the “Misty” blueberry wine compared to the “O′Neal" blueberry wine. The results showed that glucosidase treatment raised the contents of some terpenoids and eugenol in different degrees in both blueberry wines. Therefore, glucosidase had significant effects on the aroma compounds in blueberry wines.
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