| 枸杞果酒发酵过程中黄酮含量的变化 |
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| 引用本文： | 许亮,师俊玲,任健,王振平. 枸杞果酒发酵过程中黄酮含量的变化[J]. 食品科学, 2011, 32(5): 100-103. DOI: 10.7506/spkx1002-6630-201105022 |
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| 作者姓名： | 许亮 师俊玲 任健 王振平 |
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| 作者单位： | 1.西北农林科技大学食品科学与工程学院 2.宁夏大学 葡萄与葡萄酒教育部工程研究中心 |
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| 基金项目： | 国家自然科学基金项目(20862014) |
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| 摘 要： | 以宁夏枸杞为原料，选用两种酵母进行发酵，跟踪检测发酵过程中发酵醪中黄酮含量、pH值、酒精体积分数的变化。结果发现：发酵过程中黄酮含量持续增加至最大值后基本保持不变，酒精体积分数不断增大至最大值后基本保持不变，经过回归分析，两者之间呈现良好的相关关系，并得到了其回归模型；发酵醪的pH值在发酵前期表现为轻微下降，下降至一定值以后基本保持不变；不同的酵母菌种对发酵过程中各组分的变化趋势无影响，但各组分的变化速度不同。
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| 关 键 词： | 宁夏枸杞 果酒 发酵 黄酮 |
| 收稿时间： | 2010-09-21 |
Change of Flavonoid Content in Chinese Wolfberry Wine during Fermentation |
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| XU Liang,SHI Jun-ling,,REN Jian,WANG Zhen-ping. Change of Flavonoid Content in Chinese Wolfberry Wine during Fermentation[J]. Food Science, 2011, 32(5): 100-103. DOI: 10.7506/spkx1002-6630-201105022 |
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| Authors: | XU Liang SHI Jun-ling REN Jian WANG Zhen-ping |
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| Affiliation: | 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；2. Engineering Research Center of Grape and Wine, Ministry of Education, Ningxia University, Yinchuan 750021, China |
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| Abstract: | Chinese wolfberry fruits were fermented separately by two types of yeasts to produce fruit wines.Changes in flavonoid content,pH and alcohol content were measured during the fermentation period.Results indicated that both the contents of flavonoid and alcohol revealed a gradual increase and then remained at a stable level during the fermentation process.A quadratic regression model for flavonoid content as a function of alcohol content was developed,revealing a good correlation between both parameters based... |
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| Keywords: | Lycium barbarum L. wine fermentation flavonoids |
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