食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 258 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042492

研究报告

不同果胶酶处理对骏枣果酒品质的影响

  • 张朝明 ,
  • 严雅慧 ,
  • 陈洋洋 ,
  • 冶明珠 ,
  • 李嘉荣 ,
  • 米热班·阿里木 ,
  • 董天 ,
  • 冯作山
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆果品采后科学与技术重点实验室,新疆 乌鲁木齐,830052)
    3(新疆农业大学园艺学博士后科研流动站,新疆 乌鲁木齐,830052)
第一作者:本科生(严雅慧讲师为通信作者,E-mail:yanyahui880720@sina.com)

收稿日期: 2025-02-25

  修回日期: 2025-05-09

  网络出版日期: 2026-03-18

基金资助

新疆自治区高校基本科研业务费科研项目(XJEDU2024P037);新疆维吾尔自治区人才发展基金“天池英才”引进计划项目;大学生创新训练计划项目(S202410758051)

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Effects of different pectinase treatments on quality of jujube fruit wine

  • ZHANG Chaoming ,
  • YAN Yahui ,
  • CHEN Yangyang ,
  • YE Mingzhu ,
  • LI Jiarong ,
  • ALIMU Mireban ,
  • DONG Tian ,
  • FENG Zuoshan
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  • 1(School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology for Fruit Products, Urumqi 830052, China)
    3(Postdoctoral Station of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2025-02-25

  Revised date: 2025-05-09

  Online published: 2026-03-18

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摘要

该研究系统评价市面上商品化果胶酶对骏枣果酒理化指标和功能性成分的影响,旨在为优化生产工艺及开发高品质产品提供理论支撑。以骏枣为原料,分别采用5种果胶酶(HC、EX-V、EX、OP、JZ)进行酶解处理,通过测定总酸、pH、酒精度、还原糖、有机酸、甲醇、单体酚酸及黄酮类物质等关键指标,结合主成分分析(principal component analysis,PCA)构建综合品质评价模型。结果表明,不同果胶酶处理对骏枣果酒品质影响显著,PCA提取出3个主成分(累计方差贡献率90.742%),其中PC1(44.742%)综合表征澄清度、酒精度、总酸、有机酸及总酚酸;PC2(25.761%)关联甲醇含量与pH;PC3(20.239%)以还原糖和总黄酮为核心。综合评分显示,HC处理(综合评分分值0.461)显著优于其他组别(HC＞EX-V＞EX＞JZ＞OP＞CK),其复合酶系通过多酶协同作用,在提升出汁率与发酵效率的同时,最大程度保留酚酸和黄酮类成分。该研究明确了复合酶系适配骏枣果胶结构的优势机制,为果酒生产中酶制剂的科学筛选及工艺优化提供了理论依据,对推动特色果酒产业提质升级具有重要实践价值。

关键词： 红枣酒; 果胶酶; 理化指标; 功能性成分; 品质评价

本文引用格式

张朝明 , 严雅慧 , 陈洋洋 , 冶明珠 , 李嘉荣 , 米热班·阿里木 , 董天 , 冯作山 . 不同果胶酶处理对骏枣果酒品质的影响[J]. 食品与发酵工业, 2026 , 52(2) : 258 -265 . DOI: 10.13995/j.cnki.11-1802/ts.042492

Abstract

The effects of commercial pectinases on the physicochemical indices and functional components of jujube fruit wine were systematically evaluated, aiming to provide theoretical support for the optimization of the production process and the development of high-quality products.Using Junzao jujube as the raw material, five pectinases (HC, EX-V, EX, OP, and JZ) were separately added for enzymatic hydrolysis.The changes in total acid, pH, alcohol content, reducing sugar, organic acids, methanol, monomeric phenolic acid, and flavonoids compounds of the jujube wine were measured, and principal component analysis (PCA) was employed to establish an evaluation model and systematically evaluate the comprehensive quality of jujube wine treated with different pectinases.The results displayed that significant differences were observed in the quality of jujube wine under different pectinases treatments.Three principal components (PCs, with a cumulative variance contribution rate of 90.742%) were extracted by PCA, of which PC1 (44.742%) comprehensively characterized the clarification degree, alcohol content, total acid, organic acid, and total phenolic acid, PC2 (25.761%) correlated the methanol content and pH, and PC3 (20.239%) was centered on reducing sugar and total flavonoids as the core.The composite score showed that the HC treatment (0.461) was significantly better than the other groups (HC＞EX-V＞EX＞JZ＞OP＞CK), and its composite enzyme system, through the synergistic action of multiple enzymes, maximized the retention of phenolic acids and flavonoids while enhancing of juice yield and fermentation efficiency.This study clarifies the advantageous mechanism of the composite enzyme system adapting to the pectin structure of jujube, providing a theoretical basis for the scientific screening and process optimization of enzyme preparation in fruit wine production. It has significant practical value for promoting the quality improvement and upgrading of the characteristic fruit wine industry.

Key words： jujube wine; pectinase; physical and chemical indicators; functional components; quality evaluation

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