文献类型：期刊文献

中文题名：3种不同酵母发酵黄精酒的抗氧化活性及风味物质分析

英文题名：Analysis of antioxidant activity and flavor substance in Polygonatum cyrtonema wine fermented by 3 different of yeasts

作者：刘晓辉 杨雪 田钱丰 马超 罗顺灵 罗文杰 冯文娟 彭靖 董法宝

第一作者：刘晓辉

机构：[1]贵州理工学院食品药品制造工程学院,贵阳550003

第一机构：贵州理工学院食品药品制造工程学院

年份：2022

卷号：13

期号：16

起止页码：5153-5161

中文期刊名：食品安全质量检测学报

外文期刊名：Journal of Food Safety and Quality

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：国家自然科学基金项目(32001463);贵州理工学院高层次人才科研启动项目(XJGC20190924、XJGC20190655);中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ006)。

语种：中文

中文关键词：酵母;发酵;黄精酒;抗氧化活性;风味物质

外文关键词：yeast;fermentation;Polygonatum cyrtonema wine;antioxidant activity;flavor substance

摘要：目的 探究3种酵母发酵黄精(Polygonatum cyrtonema)酒的抗氧化活性及其风味特征。方法 借助紫外分光光度法、电子舌、顶空固相微萃取-气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)及感官评价法分析BRG、D254、DV10 3种商业酵母发酵黄精酒的理化指标、总酚和总黄酮含量、抗氧化活性及滋味和挥发性香气成分。结果 酵母发酵能够提升黄精浸提液皂苷、总酚、总黄酮含量及抗氧化活性。不同酵母发酵黄精酒的理化指标存在显著差异,DV10发酵的黄精酒酒精度、总黄酮含量最高,总糖、总酸含量相对较低。电子舌系统测定结果表明3种黄精酒在涩味、苦味回味、鲜味、丰富度、咸味、酸味和苦味上存在差异,DV10黄精酒滋味更为协调。3种酵母发酵的黄精酒共计检测出48种挥发性物质,BRG、DV10和D254分别为36、31和22种。DV10菌株发酵的黄精酒酯类物质含量最高,气味活度值(odor activity value,OAV)>500的香气成分有6种,分别为丁酸乙酯、乙酸异戊酯、正己酸乙酯、辛酸乙酯、癸酸乙酯和异戊醇,是DV10发酵黄精酒的关键香气组分,赋予了DV10发酵黄精酒花香、果香和奶油香甜的香气。BRG发酵黄精酒挥发性物质中有硫化氢(H2S),D254发酵黄精酒关键香气组分较少。感官评价结果显示BRG发酵黄精酒存在臭鸡蛋气味,与HS-SPME-GC-MS分析结果一致,对酒体感官造成了负面影响。DV10发酵黄精酒综合感官评价结果最优。结论 通过3种酵母发酵均可提高黄精浸提液的皂苷、总酚和总黄酮含量及抗氧化活性,DV10酵母发酵的黄精酒酒精度高,滋味和香气协调,酯类物质含量较高,以黄精香和花果香为主,品质较优,可作为酿制黄精酒的参考商业菌株。
Objective To investigate the antioxidant activity and flavor characteristic of Polygonatum cyrtonema wines fermented by 3 different of yeasts.Methods The physical and chemical indexes,the content of total polyphenols and total flavonoids,antioxidant activities,taste and volatile aroma components of Polygonatum cyrtonema wines fermented by 3 different of commercial yeasts,including BRG,D254 and DV10 were analyzed by ultraviolet spectrophotometry,electronic tongue and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) and sensory evaluation methods.Results Yeast fermentation could improve the content of saponins,total polyphenols and total flavonoids,as well as the antioxidant activity of Polygonatum cyrtonema extract.There were significant differences in physical and chemical indexes of Polygonatum cyrtonema wines fermented by different yeasts,the alcohol content,total flavonoid content of Polygonatum cyrtonema wine fermented by DV10strain were the highest,and the content of total sugar and total acid were relatively low.The electronic tongue system results showed differences in astringency,bitterness after taste,umami,richness,saltiness,sourness,and bitterness of the 3 kinds of Polygonatum cyrtonema wines,and the taste of Polygonatum cyrtonema wine fermented by DV10 was more harmonious.A total of 48 volatile substances were detected in Polygonatum cyrtonema wines fermented by 3 kinds of yeasts,and 36,31 and 22 kinds of volatile substances were detected in Polygonatum cyrtonema wines fermented by BRG,DV10 and D254,respectively.The content of esters in Polygonatum cyrtonema wine fermented by strain DV10was the highest,and there were 6 kinds of aroma components with odor activity value(OAV)>500,which were ethyl butyrate,isoamyl acetate,ethyl hexanoate,ethyl caprylate,ethyl decanoate and isopentyl alcohol,which were the critical aroma components of DV10 fermented Polygonatum cyrtonema wine,endowing it’s a sweet fragrance of flower,fruit and frankincense.Hydrogen sulfide(H2S) was found in the volatile substance of Polygonatum cyrtonema wine fermented by BRG.Fewer key aroma components were detected in Polygonatum cyrtonema wine fermented by D254.The sensory evaluation results showed that Polygonatum cyrtonema wine fermented by BRG smelled like rotten eggs,which was consistent with the analysis results of HS-SPME-GC-MS,which had a negative impact on the sensorcaprylate of the wine.Polygonatum cyrtonema wine fermented by DV10 had the best sensory evaluation result.Conclusion The fermentations can improve the content of saponins,polyphenols and flavonoids,as well as antioxidant activity in Polygonatum cyrtonema extract by 3 kinds of yeasts.Polygonatum cyrtonema wine fermented by DV10 has high alcohol content,harmonious taste and aroma,high ester content,typical aroma with Polygonatum cyrtonema,flower and fruit fragrances,quality is better,which can be used as a commercial reference strain for the production of Polygonatum cyrtonema wine.