Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 76 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033542

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

  • ZHANG Lin ,
  • LI Qiuyue ,
  • QIU Shuyi ,
  • WANG Chunxiao ,
  • WEI Chaoyang
Expand
  • (Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2022-09-05

  Revised date: 2022-10-05

  Online published: 2023-09-12

Fold

Abstract

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.

Key words： different parts of Dendrobium officinale; mixed fermentation; quality of rice wine; active substances; physicochemical indexes; volatile flavor compounds

Cite this article

ZHANG Lin , LI Qiuyue , QIU Shuyi , WANG Chunxiao , WEI Chaoyang . Quality of rice wine fermented by mixed strains and different parts of Dendrobium officinale originated from Guizhou[J]. Food and Fermentation Industries, 2023 , 49(16) : 76 -82 . DOI: 10.13995/j.cnki.11-1802/ts.033542

References

[1] 林君, 黄友琴.铁皮石斛生物活性成分及产品加工的研究进展[J].轻工科技, 2022, 38(2):21-23;56.
LIN J, HUANG Y Q.Research progress on bioactive components and product processing of Dendrobium officinale[J].Light Industry Science and Technology, 2022, 38(2):21-23;56.
[2] 蔡琳, 彭鹏.名贵中药铁皮石斛化学成分及其药理作用浅述[J].安徽化工, 2021, 47(1):24-25.
CAI L, PENG P.A brief introduction on the chemical constituents and pharmacological action of rare Chinese medicine Dendrobium officinale[J].Anhui Chemical Industry, 2021, 47(1):24-25.
[3] 周丽群. 铁皮石斛有效成分及药理作用的研究[J].中阿科技论坛(中英文), 2020(8):27-29.
ZHOU L Q.Research progress on active components and pharmacological effects of Dendrobium officinale[J].China-Arab States Science and Technology, 2020(8):27-29.
[4] 申孝灵, 周永强, 赵春丽, 等.发酵对铁皮石斛化学成分的影响[J].广州化工, 2022, 50(14):25-27.
SHEN X L, ZHOU Y Q, ZHAO C L, et al.Effects of fermentation on chemical constituents of Dendrobium officinale[J].Guangzhou Chemical Industry, 2022, 50(14):25-27.
[5] 王丹, 袁永俊, 谭青云, 等.不同菌种发酵对铁皮石斛多糖及其生物活性的影响[J].中国调味品, 2019, 44(9):39-43.
WANG D, YUAN Y J, TAN Q Y, et al.Effects of different strains fermentation on polysaccharide and biological activity of Dendrobium candidum[J].China Condiment, 2019, 44(9):39-43.
[6] 任运红, 徐雅囡, 钟淳菲, 等.铁皮石斛发酵酒品质特性研究[J].中国酿造, 2020, 39(5):92-96.
REN Y H, XU Y N, ZHONG C F, et al.Quality characteristics of fermented Dendrobium candidum wine[J].China Brewing, 2020, 39(5):92-96.
[7] 史学琴, 张琳, 陈航, 等.酿酒酵母与异常威克汉姆酵母混菌发酵铁皮石斛米酒品质分析[J].食品与发酵科技, 2022, 58(2):38-46.
SHI X Q, ZHANG L, CHEN H, et al.Analysis of quality of dendrobium candidum rice wine fermented by mixed yeast of Saccharomyces cerevisiae and Wickerhamomyces anomalus[J].Food and Fermentation Science & Technology, 2022, 58(2):38-46.
[8] 赵红, 刘兴艳, 田秋艳, 等.石斛米酒的研究及风味分析[J].酿酒科技, 2021(9):17-22.
ZHAO H, LIU X Y, TIAN Q Y, et al.Development and flavor analysis of Dendrobium-rice wine[J].Liquor-Making Science & Technology, 2021(9):17-22.
[9] 汪江波, 蒋祥瑞, 叶成玉, 等.铁皮石斛配制酒制备工艺优化及其体外抗氧化活性研究[J].中国酿造, 2022, 41(2):156-163.
WANG J B, JIANG X R, YE C Y, et al.Optimization of preparation technology of Dendrobium officinale blended liquor and its antioxidant activity in vitro[J].China Brewing, 2022, 41(2):156-163.
[10] 刘琨毅, 罗慧, 李崇萍, 等.响应面优化人参果铁皮石斛花复合果酒生产工艺[J].食品研究与开发, 2021, 42(18):56-64.
LIU K Y, LUO H, LI C P, et al.Response surface optimization of production process of pepino fruit and Dendrobium officinale flower compound fruit wine[J].Food Research and Development, 2021, 42(18):56-64.
[11] 夏雨, 吴姗姗, 王涌善, 等.苦荞石斛叶复合发酵酒的工艺优化[J].农产品加工, 2020(12):32-35.
XIA Y, WU S S, WANG Y S, et al.Process optimization of compound fermented wine of Dendrobium leaves and Buckwheat[J].Aem Roducts Rocessing, 2020(12):32-35.
[12] 邱树毅, 王春晓, 唐佳代, 等.一株低产高级醇的酿酒酵母及其在小曲米酒酿造中的应用:中国, CN110205257A[P].2019-09-06.
QIU S Y, WANG C X, TANG J D, et al.A Saccharomyces cerevisiae with low yield of higher alcohols and its application in Xiaoqu rice wine brewing:China, CN110205257A[P].2019-09-06.
[13] 王春晓, 邱树毅, 唐佳代, 等.一株低产高级醇的异常威克汉姆酵母及其在低度米酒酿造中的应用:中国, CN110205254A[P].2019-09-06.
WANG C X, QIU S Y, TANG J D, et al.A Wickerhamomyces anomalus with low yield of higher alcohols and its application in low alcohol rice wine brewing:China, CN110205254A[P].2019-09-06.
[14] 韩宝银, 张倩, 叶迪, 等.铁皮石斛不同栽培方式不同海拔不同部位多糖含量对比研究[J].智慧农业导刊, 2022, 2(1):34-36.
HAN B Y, ZHANG Q, YE D, et al.A comparative study of polysaccharide content of Dendrobium candidum by different cultivation methods, at different altitudesand of different parts[J].Journal of Smart Agriculture, 2022, 2(1):34-36.
[15] 缪园欣, 廖明星, 孙爱红, 等.超声-乙醇法提取铁皮石斛花总黄酮及其体外抗氧化性的研究[J].中国酿造, 2019, 38(4):155-159.
LIAO Y X, LIAO M X, SUN A H, et al.Extraction of total flavonoids from Dendrobium candidum flowers by ultrasonic-ethanol synergistic and its antioxidant activity[J].China Brewing, 2019, 38(4):155-159.
[16] 朱明明, 何鸿举, 樊明涛, 等.新型发酵剂对沙棘果酒品质及抗氧化性的影响[J].食品工业科技, 2018, 39(15):15-20.
ZHU M M, HE H J, FAN M T, et al.Effect of new starter cultures on quality and antioxidation of sea-buckthorn wine[J].Science and Technology of Food Industry, 2018, 39(15):15-20.
[17] 单冰冰, 陈宽, 李婷, 等.均匀设计法优化黔产铁皮石斛多糖热水浸提工艺[J].遵义医学院学报, 2017, 40(5):560-563.
SHAN B B, CHEN K, LI T, et al.Optimization of hot water extraction for polysaccharides in Dendrobium officinale kimura et migo from Guizhou by uniform design[J].Journal of Zunyi Medical University, 2017, 40(5):560-563.
[18] 刘瑾, 汪洋, 贺增洋, 等.单因素结合正交试验优选霍山铁皮石斛总黄酮工艺[J].安徽科技学院学报, 2022, 36(1):59-64.
LIU J, WANG Y, HE Z Y, et al.Invesitgation on optimization of total flavonoids of Dendrobium officinale Huoshan by orthogonal test and single factor test[J].Journal of Anhui Science and Technology University, 2022, 36(1):59-64.
[19] 曹雪原, 唐雅楠, 姜秀梅, 等.铁皮石斛不同部位多糖含量及其抗氧化活性研究[J].食品与药品, 2018, 20(3):227-230.
CAO X Y, TANG Y N, JIANG X M, et al.Study on contents and antioxidant activity of polysaccharides in different parts of Dendrobium officinale kimura et migo[J].Food and Drug, 2018, 20(3):227-230.
[20] 陈云龙, 张铭, 华允芬, 等.细茎石斛不同部位有效成分及分布规律研究[J].中国中药杂志, 2001, 26(10):709-710.
CHEN Y L, ZHANG M, HUA Y F, et al.Studies on polysaccharide alkaloids and minerals from Dendrobium moniliforme (L.) Sw.[J].China Journal of Chinese Materia Medica, 2001, 26(10):709-710.
[21] 严静, 蔡易熹, 陈燕兰, 等.铁皮石斛茎、叶、花的活性成分及综合利用研究进展[J].食品与发酵工业, 2021, 47(17):299-306.
YAN J, CAI Y X, CHEN Y L, et al.Research progress in active components and comprehensive utilization of stems, leaves and flowers of Dendrobium officinale[J].Food and Fermentation Industries, 2021, 47(17):299-306.
[22] 黄彪, 何伟, 吴建鸿, 等.UPLC-MS/MS同时测定铁皮石斛茎、叶、花中酚类组分的含量[J].食品科学, 2021, 42(10):262-268.
HUANG B, HE W, WU J H, et al.Simultaneous determination of phenolic components in Dendrobium officinale stems, leaves and flowers by ultra-high performance liquid chromatography-tandem mass spectrometry[J].Food Science, 2021, 42(10):262-268.
[23] 耿文慧, 卢绍基, 明艳林.铁皮石斛化学成分及其抗氧化活性研究[J].亚热带植物科学, 2020, 49(6):438-442.
GENG W H, LU S J, MING Y L.The chemical constituents and antioxidant activities of Dendrobium officinale[J].Subtropical Plant Science, 2020, 49(6):438-442.
[24] 王砀砀, 赵聪聪, 蔡传江, 等.厌氧真菌及其植物细胞壁降解酶应用研究进展[J].动物营养学报, 2018, 30(3):888-895.
WANG D D, ZHAO C C, CAI C J, et al.Research advances on application of anaerobic fungi and its plant cell wall degrading enzymes[J].Chinese Journal of Animal Nutrition, 2018, 30(3):888-895.
[25] BRUNECKY R, ALAHUHTA M, XU Q, et al.Revealing nature’s cellulase diversity:The digestion mechanism of Caldicellulosiruptor bescii CelA[J].Science, 2013, 342(6165):1513-1516.
[26] 张志信, 张仕秀, 谭福能.铁皮石斛不同部位生药红外光谱分析[J].文山学院学报, 2019, 32(3):13-17;21.
ZHANG Z X, ZHANG S X, TAN F N, et al.Infrared spectrum analysis of different parts of Dendrobium catenatum[J].Journal of Wenshan University, 2019, 32(3):13-17;21.
[27] 尚喜雨. 多糖在不同来源不同部位铁皮石斛中的分布规律研究[J].中国现代药物应用, 2010, 4(13):104-105.
SHANG X Y.Study on the distribution of polysaccharides in different parts of Dendrobium candidum from different sources[J].Chinese Journal of Modern Drug Application, 2010, 4(13):104-105.
[28] 王宁宁. 铁皮石斛多糖的提取、分离纯化研究[D].上海:上海应用技术大学, 2021.
WANG N N.Study on extraction, separation and purification of polysaccharides from Dendrobium officinale[D].Shanghai:Shanghai University of Applied Technology, 2021.
[29] YU W X, REN Z Y, ZHANG X F, et al.Structural characterization of polysaccharides from Dendrobium officinale and their effects on apoptosis of HeLa cell line[J].Molecules (Basel, Switzerland), 2018, 23(10):2484.
[30] WANG L X, LI C Y, HU C, et al.Purification and structural characterization of Dendrobium officinale polysaccharides and its activities[J].Chemistry & Biodiversity, 2021, 18(5):e2001023.
[31] 刘艳芳, 高坤, 冯杰, 等.酿酒酵母发酵降解灵芝胞外多糖组分分析及活性研究[J].菌物学报, 2020, 39(2):372-380.
LIU Y F, GAO K, FENG J, et al.Characteristics and immune-enhancing activities of Ganoderma lingzhi extracellular polysaccharide fermented with Saccharomyces cerevisiae[J].Mycosystema, 2020, 39(2):372-380.
[32] 邹春悦. 酵母菌在食品中的作用研究进展[J].当代化工研究, 2018(3):96-97.
ZOU C Y.Research progress in the role of yeast in food[J].Modern Chemical Research, 2018(3):96-97.
[33] 廖永红, 杨春霞, 胡佳音, 等.气相色谱-质谱法分析比较牛栏山牌清香型二锅头酒和浓香型白酒中的香味成分[J].食品科学, 2012, 33(6):181-185.
LIAO Y H, YANG C X, HU J Y, et al.Comparison of aroma compounds in mild aromatic Niulanshan “Erguotou” liquor and strong aromatic Niulanshan liquor by GC-MS[J].Food Science, 2012, 33(6):181-185.
[34] LEE S J, NOBLE A C.Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry[J].Journal of Agricultural and Food Chemistry, 2003, 51(27):8036-8044.
[35] 赵彩云, 薛洁, 蔡旭东, 等.玫瑰深加工产品关键香气成分的分析[J].食品与发酵工业, 2013, 39(12):157-161.
ZHAO C Y, XUE J, CAI X D, et al.Research of the key aroma compounds in rose-based products[J].Food and Fermentation Industries, 2013, 39(12):157-161.
[36] XU Y Q, ZHAO J R, LIU X, et al.Flavor mystery of Chinese traditional fermented Baijiu:The great contribution of ester compounds[J].Food Chemistry, 2022, 369:130920.
[37] 贾丽艳, 田宇敏, 荆旭, 等.果香风味导向白地霉M5的分离鉴定及生物学特性研究[J].中国食品学报, 2020, 20(3):210-220.
JIA Y L, TIAN Y M, JING X, et al.Studies on the screening and identification of Geotrichum candidum M5 by fruity-flavor-oriented technology and it’s biological characteristics[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(3):210-220.
[38] 李东娜. 基于代谢组学的非酿酒酵母与酿酒酵母协同发酵白果米酒的研究[D].上海:上海应用技术大学, 2021.
LI D N.Co-fermention of Ginkgo rice wine by Non-Saccharomyces yeast and Saccharomyces cerevisiae based on metabonomics[D].Shanghai:Shanghai University of Applied Technology, 2021.
[39] 刘婷婷, 马岩石, 李娜, 等.全果发酵与果渣发酵对欧李果酒香气特征的影响[J].食品科学, 2016, 37(12):99-104.
LIU T T, MA Y S, LI N, et al.Comparison of aroma characteristics of Cerasus humilis wines fermented from whole fruits and pomace[J].Food Science, 2016, 37(12):99-104.
[40] 霍昕, 周建华, 杨迺嘉, 等.铁皮石斛花挥发性成分研究[J].中华中医药杂志, 2008, 23(8):735-737.
HUO X, ZHOU J H, YANG N J, et al.Determination of chemical constituents of essential oil from flower of Dendrobium candidum Wall.ex Lind1[J].China Journal of Traditional Chinese Medicine and Pharmacy, 2008, 23(8):735-737.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.