藜麦麸皮黄酒和普通黄酒的品质比较
Quality Comparison between Quinoa Husks Huangjiu and Ordinary Huangjiu
姜学敏 1张虹 2高慧 1蔡雨情 1赵雷 1薛鹏2
作者信息
- 1. 潍坊医学院公共卫生学院,山东潍坊 261053
- 2. 潍坊医学院公共卫生学院,山东潍坊 261053;潍坊医学院公共卫生检测检验中心,山东潍坊 261053
- 折叠
摘要
为探究加入藜麦麸皮是否会对发酵黄酒的物质组成、风味及其生物活性产生影响.利用传统自制陈伏曲发酵黄酒,设置普通黄酒组和藜麦麸皮黄酒组,利用原子吸收分光光度计测定两组酒样当中的重金属含量,采用液相色谱-质谱联用技术(High-Performance Liquid Chromatography Mass Spectrometer,HPLC-MS)和气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometer,GC-MS)分析比较两组黄酒的基本理化指标、差异化合物和风味物质,并对黄酒的抗氧化活性进行分析.结果表明,藜麦麸皮黄酒中的总皂苷以及总酚酸含量明显优于普通黄酒,且铅含量低于普通黄酒,两组黄酒中均未检测到黄曲霉毒素B1.两种黄酒中共有 48种差异化合物,其中数量最多的为醇类和酰胺类物质,均为 10种,其次为酸类物质 4种以及糖类物质 2种.GC-MS测得挥发性物质共有 19种,直接进样有 12种,顶空进样有 12种,利用外标法一共标定出四种物质,在普通黄酒中的物质为甲酸丁酯、乙酸和丁酸含量分别为 5.10±1.10、4.40±1.70、10.80±2.20 μg/mL.在藜麦麸皮黄酒中的物质为甲酸丁酯、正丁醇、乙酸和丁酸含量分别是 9.00±1.80、7.40±2.10、4.50±1.00、9.50±2.10 μg/mL.抗氧化活性方面,藜麦麸皮黄酒和普通黄酒的Fe2+螯合率分别为 45.79%和 6.51%,酪氨酸酶抑制率分别为 94.84%和 71.11%,藜麦麸皮黄酒要明显优于普通黄酒.自制藜麦麸皮黄酒和普通黄酒相比,酒体中非挥发性物质以及挥发性的风味物质含量上升,抗氧化性提高.
Abstract
In order to explore whether the addition of quinoa husks can affect the substance composition,flavor and biological activity of fermented Huangjiu,the traditional self-made Chenfuqu was used to ferment Huangjiu and two groups were set up inclouding ordinary Huangjiu and quinoa husks Huangjiu.The content of heavy metals in the two groups of wine samples was determined by atomic absorption spectrophotometer,and the basic physical and chemical indicators,differential compounds and flavor substances of the two groups of Huangjiu were analyzed and compared by high-performance liquid chromatography mass spectrometer(HPLC-MS)and gas chromatography-mass spectrometer(GC-MS),and the antioxidant activity of Huangjiu was analyzed.The results showed that the content of total saponins and total phenolic acids in quinoa husks Huangjiu was significantly higher than that of ordinary Huangjiu,and the lead content was lower.Aflatoxin B1 was not detected in both groups of Huangjiu.There were 48 different compounds in the two kinds of Huangjiu,of which alcohols and amides substances were the most abundant,both of which were ten,followed by four kinds of acid substances and two kinds of carbohydrate substances.There were 19 kinds of volatile substances detected by GC-MS,12 kinds of direct sampling,12 kinds of headspace sampling,four kinds of substances were calibrated by external standard method,and the substances in ordinary Huangjiu were butyl formate,acetic acid and butyric acid,the contents were 5.10±1.10,4.40±1.70,10.80±2.20 μg/mL respectively.The substances in quinoa husks Huangjiu were butyl formate,n-butanol,acetic acid and butyric acid,the contents were 9.00±1.80,7.40±2.10,4.50±1.00,9.50±2.10 μg/mL respectively.In terms of antioxidant activity,the Fe2+ chelation rates of the quinoa husks Huangjiu and ordinary Huangjiu were 45.79%and 6.51%,and the tyrosinase inhibition rates were 94.84%and 71.11%,respectively.The quinoa husks Huangjiu was significantly better than ordinary Huangjiu.Compared with ordinary Huangjiu,self-made quinoa husks Huangjiu had higher content of non-volatile substances and volatile flavor substances in the wine body,and higher antioxidant capacity.The results of this study would provide a theoretical basis for brewing a new quinoa husks Huangjiu,and lay a foundation for the high-value utilization of quinoa husks.
关键词
黄酒/藜麦麸皮/差异化合物/挥发性风味物质/抗氧化活性Key words
Huangjiu/quinoa husks/different compounds/volatile flavor substance/antioxidant activity引用本文复制引用
基金项目
国家级大学生创新创业训练计划(202210438007)
泰山学者工程专项经费资助(tsqn202211232)
出版年
2024
国家科技期刊平台
NSTL
万方数据