蓝莓添加对柿子果酒抗氧化及风味物质的影响

本研究以柿子果酒为对照,为考察蓝莓的添加对柿子果酒发酵过程中基本理化指标、总酚含量及抗氧化能力的影响,利用气相色谱-质谱(GC-MS)分析柿子-蓝莓果酒和柿子果酒风味物质成分及含量的差异。结果表明:蓝莓的添加导致醪液酸度增加、糖度降低,但柿子-蓝莓果酒(发酵14 d)各项理化指标均符合要求,且无致病菌检出;可显著提高总酚含量(P<0.05),为0.41 g/L(以没食子酸计);柿子-蓝莓果酒的超氧阴离子清除率(70.83%)和OH·清除率(27.34%,P<0.05)显著高于柿子果酒,表现出更强的抗氧化能力。柿子-蓝莓果酒富含39种风味物质,种类和总含量均显著高于柿子果酒(P<0.05)。另外,柿子-蓝莓果酒含有芳樟醇、4-乙酸松油酯和香叶基丙酮等柿子果酒中未检测到的香气物质,赋予柿子-蓝莓果酒丰满的香型。综上,蓝莓的添加可在明显改善柿子果酒风味的同时提高其抗氧化能力,有利于蓝莓和柿子资源的开发利用。

Effect of Blueberry Addition on the Antioxidant Activity and Flavor Substances of Persimmon Wine

To analyze the effect of blueberry addition on the basic physical and chemical indicators,total phenols contents and antioxidant activity of persimmon wine,the flavor components and contents difference between persimmon-blueberry wine and persimmon wine were analyzed by GC-MS,while the persimmon wine was the control. The results showed that the addition of blueberry led to the increasing of acidity and decreasing of sugar in mash. However,all the physicochemical indicators of persimmon-blueberry wine met the requirements,and pathogenic bacteria were not detected when fermented for 14 d. The contents of total phenols(0.41 g/L,calculated by gallic acid)enhanced significantly by adding blueberry(P<0.05). The O₂-· scavenging activity(70.83%)and OH· scavenging activity(27.34%)of persimmon-blueberry wine were higher than persimmon wine significantly(P<0.05),showing that persimmon-blueberry wine possessed stronger antioxidant activity. The components and contents of the flavor compounds were significantly richer in persimmon-blueberry wine with 39 kinds than those in persimmon wine(P<0.05). Moreover,persimmon-blueberry wine contained some volatile substances(linalool,4-terpinyl acetate and geranyl acetone),which were not detected in persimmon wine,giving persimmon blueberry wine a full flavor. In conclusion,the addition of blueberry can improve the flavor and enhance the antioxidant activity of persimmon wine parentally,which is conducive to the development of blueberry and persimmon source.