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中国精品科技期刊2020

谷胱甘肽添加对贮藏猕猴桃酒香气成分的影响

戚一曼, 程拯艮, 樊明涛

戚一曼, 程拯艮, 樊明涛. 谷胱甘肽添加对贮藏猕猴桃酒香气成分的影响[J]. 食品工业科技, 2017, (08): 183-188. DOI: 10.13386/j.issn1002-0306.2017.08.027
引用本文: 戚一曼, 程拯艮, 樊明涛. 谷胱甘肽添加对贮藏猕猴桃酒香气成分的影响[J]. 食品工业科技, 2017, (08): 183-188. DOI: 10.13386/j.issn1002-0306.2017.08.027
QI Yi-man, CHENG Zheng-gen, FAN Ming-tao. Effect of glutathione addition on the aroma components of stored kiwi fruit wine[J]. Science and Technology of Food Industry, 2017, (08): 183-188. DOI: 10.13386/j.issn1002-0306.2017.08.027
Citation: QI Yi-man, CHENG Zheng-gen, FAN Ming-tao. Effect of glutathione addition on the aroma components of stored kiwi fruit wine[J]. Science and Technology of Food Industry, 2017, (08): 183-188. DOI: 10.13386/j.issn1002-0306.2017.08.027

谷胱甘肽添加对贮藏猕猴桃酒香气成分的影响

基金项目: 

农业部公益性行业专项(201503142-10);

详细信息
    作者简介:

    戚一曼 (1991-) , 女, 博士研究生, 研究方向:微生物发酵, E-mail:qiyiman@nwsuaf.edu.cn。;

    樊明涛 (1963-) , 男, 教授, 研究方向:食品生物技术, E-mail:fanmt@nwsuaf.edu.cn。;

  • 中图分类号: TS262.7

Effect of glutathione addition on the aroma components of stored kiwi fruit wine

  • 摘要: 在以徐香猕猴桃为原料酿造得到的猕猴桃酒中,分别添加25 mg/L和50 mg/L的谷胱甘肽,以不添加谷胱甘肽的猕猴桃酒为对照组,4℃条件下密封贮藏6个月后取样测定各样品的香气成分,分析贮藏后猕猴桃酒香气成分的变化以及添加谷胱甘肽对贮藏猕猴桃酒香气成分的影响。采用顶空固相微萃取(SPME)法进行猕猴桃酒香气成分提取,通过气相色谱-质谱(GC-MS)进行猕猴桃酒香气成分分析。结果表明:从猕猴桃酒中共检测出42种香气成分,主要包括醇类、酯类、酸类以及萜烯类和C13-降异戊二烯衍生物。贮藏6个月后猕猴桃各类香气总量均产生逸散,然而与贮藏后的对照组样品相比,谷胱甘肽添加处理的猕猴桃酒特征香气保持效果更好,香气物质总量更高,25 mg/L和50 mg/L的谷胱甘肽的添加分别可以降低6.68%和46.24%的香气损失,说明谷胱甘肽在猕猴桃酒贮藏阶段的添加更有益于猕猴桃酒的贮藏。 
    Abstract: Kiwi wine was elaborated with Xuxiang variety and added 25 mg/L and 50 mg/L glutathione into the wine samples separately, among them wine samples without glutathione addition were used as a control. To analyse aroma changes and influence of glutathione addition in kiwi wine, all the samples were bottled and sealed storing at 4 ℃ condition, which were taken out 6 months later for aroma analysis.The aroma components were extracted by headspace solid phase micro-extraction ( SPME) method and determined using gas chromatography-mass spectrometry ( GC-MS) . Results showed that totally 42 individual aroma compounds were identified in kiwi wine samples, which were mainly classified as alcohols, esters, acids, terpenes and C13-norisoprenoids. Aroma of all kiwi wine samples were decreased after bottled 6 months.However, compared with the controlled stored kiwi wine, samples with glutathione treatment were superior to holding the typical aromatic compositions and total aroma contents, protecting 6.68% and 46.24% aroma substances from disappearing when adding 25 mg/L and 50 mg/L glutathione respectively, indicating that glutathione addition was beneficial to kiwi wine during storage.
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出版历程
  • 收稿日期:  2016-10-17

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