摘要
以菠萝皮渣为原料,进行糯米果酒发酵,研究菠萝皮渣糯米果酒在发酵过程中维生素C、黄酮、多酚、蛋白质、糖、游离氨基酸和金属离子等成分变化,以及果酒抗氧化能力。研究结果表明:菠萝皮渣糯米果酒发酵过程中维生素C含量先降后升,然后又降低至最低0.40 g/L。黄酮含量先增加后降低;多酚含量迅速降低后升高,然后降低至0.59 g/L后维持稳定。蛋白质含量迅速升高,然后维持稳定。蔗糖在整个发酵过程中逐渐降低,葡萄糖和果糖含量呈先降后升又降,分别降低了56.09 g/L和38.61 g/L。17种氨基酸含量在发酵结束后与发酵开始相比均有增加,总氨基酸含量达2.78 g/L。铁离子含量先减少,然后上升;铜离子含量变化较小,发酵结束后铁离子和铜离子含量较低,分别为2.46 mg/L和0.07 mg/L。菠萝皮渣糯米果酒发酵过程中ABTS+自由基、DPPH自由基清除能力呈先上升后下降,DPPH自由基和ABTS+自由基清除能力较强,IC50值分别为19.33 g/L和34.00 g/L。
With pineapple peel as raw material to ferment glutinous rice wine.The changes of vitamin C,flavonoids,polyphenols,protein,sugar,free amino acids and metal ions,as well as the antioxidant capacity of pineapple peel glutinous rice wine during fermentation were studied.The results showed that during the fermentation of pineapple peel glutinous rice wine,the content of vitamin C first decreased and then increased,and then decreased to the lowest 0.40 g/L.The content of flavone increased first and then decreased;the content of polyphenol decreased rapidly and then increased,then decreased to 0.59 g/L and kept stable.The protein content increased rapidly and then remained stable.Sucrose decreased gradually in the whole fermentation process,glucose and fructose content decreased first,then increased and then decreased,56.09 g/L and 38.61 g/L respectively.The content of 17 amino acids increased after fermentation compared with that at the beginning of fermentation,and the total amino acid content reached 2.78 g/L.The content of iron ion decreased first and then increased;the content of copper ion changed little,and the content of iron ion and copper ion was lower after fermentation, which were 2.46 mg/L and 0.07 mg/L respectively. During the fermentation process of pineapple peel glutinous rice wine, the scavenging capacity of ABTS+ and DPPH free radicals was increased first and then decreased. The scavenging capacity of DPPH and ABTS+ free radicals was strong, and the IC50 values were 19.33 g/L and 34.00 g/L, respectively.
作者
林丽静
马丽娜
黄晓兵
龚霄
吴子健
LIN Li-jing;MA Li-na;HUANG Xiao-bing;GONG Xiao;WU Zi-jian(Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables,Zhanjiang 524001,Guangdong,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,Hubei,China;College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第24期52-59,共8页
Food Research and Development
基金
公益性行业（农业）科研专项（201503142)
关键词
菠萝皮渣
果酒
发酵
功能成分
抗氧化
pineapple peel
fruit wine
fermentation
functional components
antioxidant
