摘要
为分析草莓果酒发酵前后有机酸的代谢变化,及其与果酒品质之间的关系,利用高效液相色谱法对草莓果实及发酵后制得的草莓果酒中的三种有机酸含量进行了定量分析。主要结果如下:(1)色谱条件:采用C18柱(4.6×250 mm,5μm)分离,以0.01 mol/L磷酸二氢钾溶液(pH=2.28,磷酸二氢钾:甲醇=98∶2)作为流动相等度洗脱,流速1 m L/min,210 nm紫外检测、外标法定量。该方法可有效分离草莓汁中的乳酸、乙酸和柠檬酸,分析速度快,重现性及灵敏度高。(2)液相色谱分析表明:柠檬酸是草莓果实中最主要的有机酸,使用安琪RW酵母菌发酵,发酵过程中基本不代谢柠檬酸,也基本不产生新的有机酸种类,使得柠檬酸在草莓酒中占绝对优势,果酒口感较为寡淡。(3)在草莓酒的后期陈酿过程中,可能存在乳酸菌对柠檬酸的代谢,使草莓酒中的乳酸含量增加,香气改善。(4)自然发酵的草莓酒,柠檬酸含量大幅降低,乳酸与乙酸含量大幅升高,果酒口感醇厚,香气浓郁,表明乳酸菌、醋酸菌在草莓酒的酿造中具有其特殊作用,但自然发酵时总酸含量过高的问题亟需解决。
The quantitative analysis of three kinds of organic acids in strawberry fruit and strawberry wine made by fermentation was investigated by HPLC to study their metabolic changes before and after fermentation.The main result is as follows:(1)The separation was performed on the C18[4.6mm×250mm I.D5μm]column.The mobile phase were0.01mol/L KH2PO4(pH=2.28)and methanol(98∶2)with flow rate of1mL/min,detection wavelength of210nm,injection volume of20μL,and quantitative analysis by external standard law.Under the detection conditions,three organic acids(citric acid,acetic acid and lactic acid)in strawberry juice and wine could be successfully separated and determined with good linear relationship and high sensitivity.(2)HPLC chromatographic analysis showed that the citric was the main organic acid in strawberry fruit.However,the citric was hardly metabolized during the fermentation of strawberry fruit when using RW yeast of Angel Co.,Ltd.More significantly,there was almost no other new organic acid generated in large amounts in this process.As a result,the citric became the dominant organic acid in strawberry wine,which gave the wine a bland flavor.(3)The metabolism of citric by lactobacillus may exist during the aged strawberry wine,leading to the increase of lactic acid and fragrance improvement of the strawberry wine.(4)In the strawberry wine produced by wild fermentation,the content of acetic acid and lactic acidrose significantly,but the content of citric acid reduced dramatically.In addition,the strawberry wine produced by wild fermentation had rich eraroma and velvety texture.It suggested that the lactobacillus and acetic acid bacteria may have a special effect on the vinification of strawberry wine.However,because the total acid is too high,the wine tastes too sour,which become an urgent problem to be solved in the following research.
作者
张源
张新红
兰伟
郭斌
王明跃
刘文福
ZHANG Yuan;ZHANG Xin-hong;LAN Wei;GUO Bin;WANG Ming-yue;LIU Wen-fu(Department of Biology Engineering, Fuyang Institute of Technology, Fuyang Anhui 236000, China;School of Biology and Food Engineering ,Fuyang Normal University, Fuyang Anhui 236037, China;Hongfu Agricultural Technological Co. Ltd, Fuyang Anhui 236000, China)
出处
《阜阳师范学院学报（自然科学版）》
2017年第1期51-55,共5页
Journal of Fuyang Normal University(Natural Science)
基金
安徽省科技攻关计划项目(1604g0702059)
安徽省教育厅自然科学研究重点项目(KJ2016A566)资助
关键词
草莓
草莓果酒
高效液相色谱
有机酸
乙酸
乳酸
柠檬酸
定量分析
strawberry
strawberry wine
HPLC
organic acid
citric acid
acetic acid
lactic acid
quantitative analysis
