摘要
分别采用水浴热烫、微波加热和超声加热3种热处理方法对新鲜香梨进行预处理,以多酚氧化酶活性、总酚含量、DPPH自由基与ABTS+自由基清除率、氨基酸含量和挥发性成分含量为评价指标,并采用主成分分析(principal component analysis,PCA)法,对挥发性成分进行分析。结果显示,3种热处理中微波加热灭酶效果最佳,500 W微波加热处理(WB-500)、50℃超声加热处理(SR-50)、60℃超声加热处理(SR-60)组梨酒DPPH自由基清除率均高于空白对照(CK)组(P<0.05),60℃水浴热烫(RT-60)、WB-500和40℃超声加热处理(SR-40)组均能增加梨酒中氨基酸的种类和含量,微波加热处理后能够提高梨酒的果香和花香。综合而言,香梨经过500W微波加热处理120 s后发酵,梨酒中总酚含量提高14.28%,氨基酸总含量提高3.23%,辛酸乙酯、乙酸乙酯、癸酸乙酯等挥发性香气物质含量均显著增加(P<0.05),梨酒的抗氧化活性和感官品质能得到很好的提升。因此,微波加热处理可作为梨酒酿造的预处理方法。
Fresh pear was pretreated by water bath,microwave,and ultrasonic wave,respectively.The activity of polyphenol oxidase,total phenolic content,DPPH-scavenging and ABTS+-scavenging rates,content of amino acids,and content of volatile components of the yielded pear wine were determined and the volatile components were analyzed by principal component analysis(PCA).Thereby,the effect of three thermal pretreatments on the antioxidant activity and volatile components of pear wine was investigated.The results showed that microwave heating was outstanding in inactivating enzyme.The DPPH-scavenging rates of pear wine in 500 W microwave heating(WB-500),50℃ultrasonic heating(SR-50),and 60℃ultrasonic heating(SR-60)groups was higher than that in the control group(CK)(P<0.05).The types and content of amino acids in pear wine were increased in 60℃water bath(RT-60),WB-500,and 40℃ultrasonic heating(SR-40)groups.In addition,microwave heating could improve the fruit flavor and floral fragrance of pear wine.Overall,after the pretreatment by 500 W microwave heating for 120 s,the total phenolic content and total amino acid level in pear wine were increased by 14.28%and 3.23%,respectively,and volatile aroma compounds such as ethyl octanoate,ethyl acetate,and ethyl decanoate were increased significantly(P<0.05).Thus,the antioxidant activity and sensory quality of pear wine can be improved.Therefore,microwave heating can be used for pretreatment of pear for making wine.
作者
马懿
魏紫云
肖雄峻
熊蓉
谢李明
喻康杰
禹潇
黄慧玲
MA Yi;WEI Zi-yun;XIAO Xiong-jun;XIONG Rong;XIE Li-ming;YU Kang-jie;YU Xiao;HUANG Hui-ling(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644005,Sichuan,China;Sichuan Engineering Technology Research Center for Liquor-Making Grains,Yibin 644000,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第10期17-25,共9页
Food Research and Development
基金
国家自然科学基金项目(31801458)
四川轻化工大学人才引进项目(Y2022077)
四川自然科学基金(2020YJ0402)。
关键词
热处理
梨酒
抗氧化活性
风味物质
主成分分析
thermal treatment
pear wine
antioxidation activity
flavor substances
principal component analysis
