寒富蘋果酒發(fā)酵過程中多酚變化規(guī)律研究
發(fā)布時間：2018-09-08 10:18
【摘要】：蘋果是薔薇科蘋果屬植物的果實,其原產(chǎn)地位于歐洲的中東部及中亞地區(qū),在19世紀中葉傳入中國。蘋果是世界四大水果之一,目前全國種植面積為250多萬公頃。蘋果富含有大量的碳水化合物、維生素和微量元素。寒富蘋果為抗寒優(yōu)質(zhì)蘋果品種,其具有豐富的營養(yǎng),肉質(zhì)酥脆、汁多味濃的口感,因此深受廣大人民的喜愛。由于寒富蘋果具有良好的品質(zhì),因此其種植面積不斷增加,從而造成銷售價格偏低;為了提高農(nóng)戶收益,將寒富蘋果加工成蘋果酒是最佳選擇。蘋果酒中含有重要的活性成分多酚,具有良好的營養(yǎng)價值。目前對寒富蘋果深加工產(chǎn)品的研究很少,對寒富蘋果酒多酚變化情況及抗氧化活性的分析報道至今還沒有。因此本試驗以寒富蘋果為試驗材料,希望通過寒富蘋果酒的發(fā)酵過程,對其多酚變化規(guī)律進行研究,為寒富蘋果酒的生產(chǎn)提供理論依據(jù)。結(jié)果表明:在寒富蘋果發(fā)酵的過程中,通過添加不同的抗氧化劑(氯化鈉、賴氨酸、維生素C、檸檬酸、葡萄糖氧化酶)探討對寒富蘋果酒的影響,探索出發(fā)酵液的總糖、酒精度、pH值和色澤的規(guī)律。結(jié)果表明:總糖在20天發(fā)酵期內(nèi)整體呈下降趨勢,由初始0天的22%降至15天的2.2%左右;后期基本沒有變化,因此抗氧化劑對糖度影響不大。酒精度整體呈上升趨勢;由初始0天的0°上升至15天的8.0°以上,其中未添加抗氧化劑與添加氯化鈉、賴氨酸樣品的酒精度達到8.5°。pH值在4左右波動,pH值對發(fā)酵沒有影響。在發(fā)酵前期一般呈現(xiàn)深褐色;添加維生素C的發(fā)酵液呈黃色,發(fā)酵顏色較好。發(fā)酵中期顏色基本接近,發(fā)酵液呈黃褐色。發(fā)酵末期一般呈現(xiàn)稻草黃色,添加賴氨酸為淺黃色。陳釀過程中把酒的顏色從深黃到淺黃依次順序是維生素C、氯化鈉、未添加抗氧化劑、葡萄糖氧化酶、檸檬酸、賴氨酸。因此發(fā)酵過程中抗氧化劑對發(fā)酵液的色澤有一定影響。多酚作為寒富蘋果的主要營養(yǎng)成分,在發(fā)酵的過程中通過添加不同的抗氧化劑來研究其多酚的變化規(guī)律。結(jié)果表明:寒富蘋果原汁中總酚含量為297.543mg/L�？偡釉诎l(fā)酵過程中整體趨勢是先減少再增加在第5天達到最大值然后減少之后趨于平穩(wěn)直至發(fā)酵結(jié)束。添加氯化鈉的初始含量為374.653mg/L,第5天時最大值為449.588 mg/L,發(fā)酵結(jié)束時為176.202 mg/L。不同抗氧化劑對發(fā)酵結(jié)束后總酚含量的影響由大至小依次為添加維生素C、氯化鈉、葡萄糖氧化酶、未添加抗氧化劑、檸檬酸、賴氨酸。接著對4種多酚(綠原酸、咖啡酸、兒茶素、根皮素)進行分析。在發(fā)酵初期綠原酸含量在90mg/L左右,咖啡酸含量在5-10mg/L,兒茶素含量在8mg/L左右,根皮素含量在2mg/L左右。在最終發(fā)酵產(chǎn)品中使用氯化鈉為抗氧化劑,其綠原酸、兒茶素及根皮素保留最好,保留量分別是綠原酸24.84mg/L、兒茶素2.28mg/L、根皮素3.95mg/L。使用葡萄糖氧化酶為抗氧化劑,其咖啡酸保留最好,保留量是11.66mg/L。在寒富蘋果發(fā)酵的過程中,通過添加不同的抗氧化劑釀制寒富蘋果酒,對發(fā)酵液的抗氧化活性進行分析。試驗發(fā)現(xiàn)各樣品的DPPH清除能力整體都呈下降趨勢,從90%左右降至80%左右。在T-AOC法中的第3天抗氧化能力都出現(xiàn)增強的現(xiàn)象。ABTS法中說明其抗氧化能力在發(fā)酵的期間存在一定的波動性,發(fā)酵結(jié)束進入陳釀階段時進入平穩(wěn)狀態(tài)。3種方法中DPPH法和ABTS法說明添加維生素C的抗氧化能力最強,T-AOC法說明添加氯化鈉的抗氧化能力最強。綜上所述,抗氧化劑對寒富蘋果酒的發(fā)酵液影響較弱。其中添加氯化鈉對多酚及抗氧化性有一定的影響。因此選用氯化鈉作為抗氧化劑較為理想。
[Abstract]:Apple is the fruit of Rosaceae apple. It originated in the middle and east of Europe and Central Asia. It was introduced into China in the middle of the 19th century. Apple is one of the four major fruits in the world. At present, the planting area in China is more than 2.5 million hectares. Apple is rich in carbohydrates, vitamins and trace elements. Because of its good quality, the planting area of Hanfu apple is increasing constantly, which leads to the low selling price. In order to improve the farmers'income, it is the best choice to process Hanfu apple into cider. Polyphenols are important active ingredients and have good nutritional value. At present, there are few studies on the processed products of Hanfu apple wine, but there are no reports on the changes of polyphenols and antioxidant activities of Hanfu apple wine. The results showed that the effects of different antioxidants (sodium chloride, lysine, vitamin C, citric acid, glucose oxidase) on the fermentation of Hanfu apple wine were studied, and the total sugar, alcoholicity, pH value and color of fermentation broth were explored. The results showed that the total sugar decreased from 22% of the initial 0 days to 2.2% of the 15 days during the 20 days fermentation period, and the antioxidants had little effect on the sugar content in the later period. The alcoholicity of sodium disulfide and lysine reached 8.5 degrees.The pH value fluctuated around 4,but the pH value had no effect on the fermentation.The fermentation broth with vitamin C was dark brown in the early stage of fermentation,the fermentation broth with vitamin C was yellow and the fermentation color was better.The color of the fermentation broth was similar in the middle stage of fermentation,and the fermentation broth was yellowish brown. Light yellow. Vitamin C, sodium chloride, no antioxidants, glucose oxidase, citric acid, lysine were added in the order of the wine color from dark yellow to light yellow in the aging process. Therefore, antioxidants in the fermentation process have a certain effect on the color of the fermentation broth. Polyphenols as the main nutrients of Hanfu apple, passed through the fermentation process. The results showed that the total phenol content in Hanfu apple juice was 297.543 mg/L. The total phenol content in Hanfu apple juice decreased first, then increased to the maximum value on the 5th day, then decreased, and then stabilized until the end of fermentation. The initial content of sodium chloride was 374.653 mg/L. The maximum value was 449.588 mg/L on the 5th day and 176.202 mg/L at the end of fermentation. The effects of different antioxidants on total phenol content after fermentation were as follows: vitamin C, sodium chloride, glucose oxidase, no antioxidant, citric acid, lysine. Then four kinds of polyphenols (chlorogenic acid, caffeic acid, catechin, rhizodermatin) were added. The content of chlorogenic acid, caffeic acid, catechin and phloretin were 90 mg/L, 5-10 mg/L, 8 mg/L and 2 mg/L at the beginning of fermentation. The caffeic acid retention rate was 11.66 mg/L when the glucose oxidase was used as antioxidant. The antioxidant activity of the fermentation broth of Hanfu cider was analyzed by adding different antioxidants during the fermentation of Hanfu apple. The antioxidant capacity of vitamin C increased on the third day of T-AOC method. ABTS method showed that the antioxidant capacity of vitamin C fluctuated during the fermentation period and entered a stable state at the end of fermentation. In summary, the effect of antioxidants on the fermentation broth of Hanfu cider was weak. Among them, the addition of sodium chloride had a certain effect on polyphenols and antioxidant properties. Therefore, sodium chloride was preferred as an antioxidant.
【學位授予單位】：沈陽農(nóng)業(yè)大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS262.7
，
本文編號：2230231
[Abstract]:Apple is the fruit of Rosaceae apple. It originated in the middle and east of Europe and Central Asia. It was introduced into China in the middle of the 19th century. Apple is one of the four major fruits in the world. At present, the planting area in China is more than 2.5 million hectares. Apple is rich in carbohydrates, vitamins and trace elements. Because of its good quality, the planting area of Hanfu apple is increasing constantly, which leads to the low selling price. In order to improve the farmers'income, it is the best choice to process Hanfu apple into cider. Polyphenols are important active ingredients and have good nutritional value. At present, there are few studies on the processed products of Hanfu apple wine, but there are no reports on the changes of polyphenols and antioxidant activities of Hanfu apple wine. The results showed that the effects of different antioxidants (sodium chloride, lysine, vitamin C, citric acid, glucose oxidase) on the fermentation of Hanfu apple wine were studied, and the total sugar, alcoholicity, pH value and color of fermentation broth were explored. The results showed that the total sugar decreased from 22% of the initial 0 days to 2.2% of the 15 days during the 20 days fermentation period, and the antioxidants had little effect on the sugar content in the later period. The alcoholicity of sodium disulfide and lysine reached 8.5 degrees.The pH value fluctuated around 4,but the pH value had no effect on the fermentation.The fermentation broth with vitamin C was dark brown in the early stage of fermentation,the fermentation broth with vitamin C was yellow and the fermentation color was better.The color of the fermentation broth was similar in the middle stage of fermentation,and the fermentation broth was yellowish brown. Light yellow. Vitamin C, sodium chloride, no antioxidants, glucose oxidase, citric acid, lysine were added in the order of the wine color from dark yellow to light yellow in the aging process. Therefore, antioxidants in the fermentation process have a certain effect on the color of the fermentation broth. Polyphenols as the main nutrients of Hanfu apple, passed through the fermentation process. The results showed that the total phenol content in Hanfu apple juice was 297.543 mg/L. The total phenol content in Hanfu apple juice decreased first, then increased to the maximum value on the 5th day, then decreased, and then stabilized until the end of fermentation. The initial content of sodium chloride was 374.653 mg/L. The maximum value was 449.588 mg/L on the 5th day and 176.202 mg/L at the end of fermentation. The effects of different antioxidants on total phenol content after fermentation were as follows: vitamin C, sodium chloride, glucose oxidase, no antioxidant, citric acid, lysine. Then four kinds of polyphenols (chlorogenic acid, caffeic acid, catechin, rhizodermatin) were added. The content of chlorogenic acid, caffeic acid, catechin and phloretin were 90 mg/L, 5-10 mg/L, 8 mg/L and 2 mg/L at the beginning of fermentation. The caffeic acid retention rate was 11.66 mg/L when the glucose oxidase was used as antioxidant. The antioxidant activity of the fermentation broth of Hanfu cider was analyzed by adding different antioxidants during the fermentation of Hanfu apple. The antioxidant capacity of vitamin C increased on the third day of T-AOC method. ABTS method showed that the antioxidant capacity of vitamin C fluctuated during the fermentation period and entered a stable state at the end of fermentation. In summary, the effect of antioxidants on the fermentation broth of Hanfu cider was weak. Among them, the addition of sodium chloride had a certain effect on polyphenols and antioxidant properties. Therefore, sodium chloride was preferred as an antioxidant.
【學位授予單位】：沈陽農(nóng)業(yè)大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TS262.7
，
本文編號：2230231
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