葡萄皮渣酿造葡萄醋过程中化学成分动态变化分析

利用葡萄皮渣发酵的葡萄酒醪进行醋酸发酵酿造葡萄醋,并研究发酵过程中化学成分的动态变化。采用GC-MS、氨基酸分析仪和原子吸收光谱对发酵过程中化学成分动态变化进行分析。结果表明:葡萄酒醪和葡萄醋的香气成分的种类相似,主要为酯类和醇类（主要是琥珀酸单乙酯和苯乙醇）;葡萄酒醪与葡萄醋氨基酸的种类和含量都相差较大,葡萄酒醪有15种氨基酸,葡萄醋只有5种氨基酸;检测的8种金属元素在葡萄酒醪和葡萄醋中差异不大。      

葡萄种质果实有机酸组分及其含量特性

为筛选优异葡萄种质,利用高效液相色谱对国家果树种质郑州葡萄圃保存的302 份葡萄种质果实开展葡萄有机酸组分及含量特性分析,并用聚类分析和主成分分析对葡萄果实中有机酸组分特征及含量规律进行总结及分析。结果表明：在302 份葡萄样品中,93.8%的样品酒石酸含量高于苹果酸,5.12%的样品苹果酸含量与柠檬酸相当（两者之差不大于2%）,另有7.37%的样品苹果酸含量高于酒石酸;栽培品种葡萄的酒石酸质量浓度大于苹果酸;野生种葡萄（除刺葡萄株系外）中,桑叶葡萄、腺枝葡萄、华东葡萄、河岸葡萄等果实中苹果酸质量浓度高于酒石酸,其质量浓度是酒石酸的1.2～1.7 倍。对比不同用途葡萄中有机酸质量浓度发现,酿酒葡萄的有机酸质量浓度明显高于其他用途葡萄,鲜食葡萄的pH值（3.776）显著高于其他用途葡萄。此外,对不同种群葡萄果实中有机酸质量浓度比较表明,东亚种群葡萄果实的有机酸质量浓度均高于其他种群,尤其是酒石酸的质量浓度（8.325 mg/mL）显著高于其他种群。样品间酒石酸、总酸和酸度值变异系数较小;样品间草酸、苹果酸和柠檬酸差异大;除pH值与草酸外,酒石酸与其他有机酸间均呈显著正相关;总酸质量浓度与酒石酸、草酸、苹果酸、柠檬酸质量浓度、可滴定酸含量、酸度值均呈显著正相关。野生种葡萄有机酸质量浓度远高于栽培种葡萄,尤其是中国特有的东亚种群山葡萄N43-3的有机酸质量浓度最高,因此可以当作有机酸质量浓度较高的优特异种质进行选育及利用。本研究结果可为葡萄种质资源的保护与利用提供一定理论依据。     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g⁻¹ significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g⁻¹ to develop a product with higher functionality and nutrient content.     

基于图像评价的无核白葡萄成像系统构建

针对无核白葡萄图像的获取问题,在自制的采集平台上充分考虑了背景纸颜色、光源结构以及打光模式等因素对图像的影响,并采用主客观综合评价图像的方法对比确定各因素的最佳取值水平。结果表明,无核白葡萄机器视觉成像系统的最佳因素取值为:背景纸为白色背景纸,光源结构为条形光源-60°,打光模式为明场模式,此时的图像质量最好。     

葡萄籽油的脂肪酸组成、抗氧化活性及其在可食性口红中的应用

以葡萄籽为原料,采用索氏提取法提取葡萄籽油,对其脂肪酸组成及抗氧化活性进行分析,并考察其应用于可食性口红中的可行性。结果表明:葡萄籽油中主要不饱和脂肪酸含量高达76.26%,且以亚油酸(61.69%)为主;葡萄籽油的总抗氧化能力为0.735 mmo/L,羟自由基清除能力为56.49%,超氧自由基清除能力为57.60%;葡萄籽油与甜杏仁油比例为1∶1时,制备的可食性口红清爽、滋润,品质佳,稠度与延展性与市售口红无显著差异,说明葡萄籽油可用于口红产品中。     

斑衣蜡蝉在葡萄上的危害及防治措施

斑衣蜡蝉是一种危害多种林木和果树的重要刺吸性害虫,主要分布于中国、日本、越南、韩国、印度和美国等地。该虫在经济林木中最喜危害葡萄,目前在宁夏地区随着转换寄主,现已扩散到了部分葡萄园,成为贺兰山东麓酿酒葡萄的重要虫害之一。为全面了解其研究进展,本文概述了国内外关于斑衣蜡蝉的寄主植物、形态特征、危害状况、发生规律、生活习性、诱发因素及防治措施等研究现状,以期为防治该虫,寻求进一步研究方向及探讨新的防治途径提供帮助。     

葡萄籽原花青素对顺铂诱导人胚肾细胞凋亡的拮抗作用

目的： 探讨葡萄籽原花青素（ g r a p e s e e d p r o a n t h o c y a n i d i n , G S P E ） 对顺铂（cis-diamminedichloroplatinum,CDDP）诱导人胚肾细胞HEK293凋亡及相关凋亡基因的影响,并探讨可能的机制。方法：体外培养正常HEK293细胞,噻唑蓝法测定GSPE、CDDP分别对HEK293细胞生长的影响以及GSPE对CDDP诱导HEK293细胞毒性的保护作用,流式细胞仪测定GSPE对CDDP所致HEK293细胞凋亡率的变化,Western blotting测定GSPE对CDDP所致HEK293细胞凋亡相关基因Bax、Bcl-2蛋白表达的影响。结果：GSPE对CDDP所致HEK293细胞毒性具有拮抗作用,可减轻CDDP所致HEK293细胞凋亡,减弱Bax表达、增强Bcl-2表达。结论：GSPE对CDDP所致HEK293细胞凋亡具有拮抗作用,其机制可能与GSPE降低促凋亡基因Bax,升高抗凋亡基因Bcl-2的表达有关。     

分散固相萃取-气相色谱-串联质谱法测定葡萄酒中56种农药残留

建立葡萄酒中56种农药残留的气相色谱-串联质谱测定方法。样品经乙腈提取,经过PSA、C18和GCB等3种Qu ECh ERS吸附剂净化处理后,采用GC-MS/MS在选择反应监测离子(SRM)的模式下,进行质谱定性,内标法定量。结果表明,在5.0~100.0 g/L范围内,56种农药的回收率为69.0%~110.0%,相对标准偏差(RSD)均在15%以内,方法定量限为10 g/kg。所建立的方法简便快捷,试剂消耗量少,经济环保,可满足葡萄酒中农药残留量的实际检验需求。     

光谱技术在葡萄酒原产地识别中的应用进展

对葡萄酒进行产地识别有助于保护地理标志葡萄酒。应用光谱技术追溯葡萄酒原产地,可以简化样品前处理步骤,减少分析时间。光谱技术通过测定葡萄酒中的微量元素、同位素含量与比率、芳香化合物等物质,与化学计量学方法相结合,达到鉴别葡萄酒原产地的目的,建立产地的特征指纹图谱。该文综述了近年来国内外应用光谱技术进行葡萄酒产地溯源的研究进展,并展望了我国今后葡萄酒原产地溯源的发展方向和重点。