山竹酒发酵过程中活性成分变化及成品香气分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.5 山竹酒发酵过程中活性成分变化及成品香气分析 1 2 1 1 于立梅 ，刘俊梅 ，冯卫华 ，白卫东 （1.仲恺农业工程学院轻工食品学院，广东广州 510225） （2.吉林农业大学食品科学与工程学院，吉林长春 130118） 摘要：为了探讨山竹果酒发酵过程中活性物质变化和成品香气贡献，以山竹全果为原料发酵酿制山竹果酒，考察果酒（果肉和 果壳）发酵过程中活性成分含量和多酚组成变化，并对成品果酒挥发性香气成分进行了分析。结果表明：黄酮和多酚含量在主发酵期 都呈上升趋势，主发酵和后发酵 7~9 d 交替时含量下降，在发酵后期果肉果酒中的黄酮含量稳定在3.6~4.0 μg/mL 之间，多酚含量稳 定在 30.03 μg/mL 左右。总糖含量在整个发酵过程中呈现下降趋势。液相色谱表明两种果酒在发酵末期多酚物质组成有差异。香气成 分表明果壳果肉果酒中酯类物质/醇类物质/羧酸类物质相对含量分别为 42.32% 、57.32%、0.37% ，果肉果酒中酯类物质/醇类物质/羧 酸类物/相对含量分别为 30.13%、69.63%、0.17%，两种果酒有不同的香气贡献物质。 关键词：山竹果酒；活性成分；香气分析 文章篇号：1673-9078(2014)5-287-291 Changes of the Active Ingredients of Mangostana Wine during Fermentation and Aroma Components of Finished Wine 1 2 1 1 YU Li-mei , LIU Jun-mei , FENG Wei-hua , BAI Wei-dong (1.College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China) (2.College of food science and Engineering, Jilin Agricultural University, Changchun 130118, China ） Abstract: In order to discuss the active ingredients of mangosteen wine during fermentation process and aroma contribution in the final product, Garcinia Mangostana was used as raw material to produce fruit wine. The changes of active ingredients such as flavonoids, polyphenols and polysaccharides were studied during the fermentation process, and aroma volatile components of two kinds of finished wine (fruit wine with shell and flesh only) were also analyzed. The results showed that the content of flavonoid and polyphenol increased in the main fermentation stage and the