不同浸渍时间嘉宝果浸泡酒的品质比较

以热带水果嘉宝果为原料制作嘉宝果浸泡酒,研究不同浸渍时间对嘉宝果浸泡酒的活性成分含量及抗氧化活性的影响,并对不同浸渍时间浸泡酒的挥发性成分进行分析,明确其特征风味物质.结果表明,浸泡酒中的酚类物质含量随浸渍时间延长而增加,浸泡3个月时嘉宝果浸泡酒的酚类物质含量已达到峰值,其总酚、总黄酮和原花青素含量分别为1581.11...

Quality Analysis of Jaboticaba Soaked Wine in Different Soaking Time

Soaked wine was prepared using jaboticaba fruit as raw material,the effect of different soaking time on the active ingredients contents and antioxidant activity of jaboticaba soaked wine were studied.The volatile constituents of jaboticaba soaked wine in different soaked time were also analyzed in order to elucidate its characteristic flavor substance.The results showed that the contents of phenolic compounds in jaboticaba soaked wine were increased with soaking time.When soaked for 3 month,the phenolic contents of jaboticaba soaked wine reached the highest point,the total phenolics,total flavonoid and proanthocyanidins contents of the soaked wine were 1581.11 mg GAE/L,352.20 mg CE/L and 140.96 mg EPE/L,respectively,which had no significant differences compared with the soaked wine for 6 month.The changes of antioxidant activity of the soaked wine were consistent with the variation trend of phenolic substance content.The ABTS,DPPH and FRAP antioxidant activity of jaboticaba soaked wine were better than other soaked time of wines,the contents are 697.02 mmol TE/L,428.97μmol TE/L and 19.97 mmol Fe²⁺/L,respectively.Alcohols,hydrocarbons,esters and aldoketones were four main identified volatile constituents in jaboticaba soaked wine.Phenethyl alcohol,1-hexanol,ethyl caprate and ethyl caprylate were important flavor substances of jaboticaba soaked wine.In summary,the best soaking time of jaboticaba soaking wine was 3 months,and the content of active substances,antioxidant activity and flavor substances of soaking wine reached the best level.