二氢杨梅素对梨酒抗氧化活性及风味物质的影响

马懿; 喻康杰; 肖雄峻; 谢李明; 魏紫云; 熊蓉; 禹潇; 黄慧玲

doi:10.13386/j.issn1002-0306.2022100292

二氢杨梅素对梨酒抗氧化活性及风味物质的影响

doi: 10.13386/j.issn1002-0306.2022100292

马懿^{1, 2,*, ,},
喻康杰^{1, 2},
肖雄峻^{1, 2},
谢李明^{1, 2},
魏紫云^{1, 2},
熊蓉^{1, 2},
禹潇^{1, 2},
黄慧玲^{1, 2}

1.
四川轻化工大学生物工程学院，四川宜宾 644000
2.
四川省酿酒专用粮工程技术研究中心，四川宜宾 644000

基金项目: 国家自然科学基金项目（31801458）；四川省科技厅项目（2020YJ0402）；四川轻化工大学创新基金项目（Y2022077）。

详细信息

作者简介:
马懿（1983−），男，博士，副教授，研究方向：食品科学与工程，E-mail：191066789@qq.com

通讯作者:
马懿（1983−），男，博士，副教授，研究方向：食品科学与工程，E-mail：191066789@qq.com

中图分类号: TS262.7
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- 文章访问数: 35
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- 被引次数: 0
出版历程
- 收稿日期: 2022-10-31
- 刊出日期: 2023-05-15

Effects of Dihydromyricetin on Antioxidant Activity and Flavor Substances of Pear Wine

MA Yi^{1, 2,*
, ,},
YU Kangjie^{1, 2},
XIAO Xiongjun^{1, 2},
XIE Liming^{1, 2},
WEI Ziyun^{1, 2},
XIONG Rong^{1, 2},
YU Xiao^{1, 2},
HUANG Huiling^{1, 2}

1.
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
2.
Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China

摘要

摘要: 为推进梨酒减硫增质进程，促进天然抗氧化剂在梨酒中的应用。本文通过单独使用二氢杨梅素（Dihydromyricetin，DMY）或与SO₂联合使用酿造库尔勒香梨酒，分别测定各组梨酒自由基清除率、总酚含量、总黄酮含量、酒体色度及风味物质，研究了DMY对梨酒抗氧化活性以及风味物质的影响。结果表明，各组梨酒基础理化指标无显著性差异（P>0.05），发酵均能正常完成；H4组（SO₂ 30 mg/L、DMY 100 mg/L）抗氧化活性最佳，DPPH自由基清除率为70.08%，ABTS⁺自由基清除率达到95.89%；单独使用DMY（浓度为150或200 mg/L）或与SO₂联合使用时，均能促进酒体总酚及总黄酮的生成（P<0.05）。此外，DMY对梨酒挥发性风味物质影响较大，DMY浓度越高，越有益于主体香气物质的生成；DMY和SO₂联合使用亦能提高挥发性物质的种类和总量，其中H3组（SO₂ 30 mg/L、DMY 75 mg/L）风味物质种类达到24种，总含量高达11846.14 μg/L，乙酸乙酯和辛酸乙酯含量相比CK组分别增加了107.61、420.27 μg/L。综合来看，H3组总酚含量更高、颜色更加稳定，酒体香气更加浓郁、层次感愈加分明，感官品评高达85.7分。DMY与SO₂的混合使用在抑制褐变、促进总酚方面综合效果最佳，适量DMY可增加改善香梨酒香气成分，提高其品质。
- 二氢杨梅素 /
- 二氧化硫 /
- 库尔勒香梨酒 /
- 抗氧化活性 /
- 挥发性风味物质
Abstract: In order to promote the process of sulfur reduction and quality enhancement of pear wine and promote the application of natural antioxidants in pear wine, Dihydromyricetin (DMY) was used alone or in combination with SO₂ to be an alternative for sulfur dioxide in Korla fragrant pear wine fermentation. The free radical scavenging rate, total phenol contents, total flavonoid contents, wine color and volatile flavour components of the pear wine were measured, and the effects of DMY on antioxidant activity and flavor substances of pear wine were studied. The results showed that there was no significant difference in the basic physical and chemical indexes of pear wine among all groups (P>0.05), and the fermentation could be completed normally. In the H4 group, antioxidant activity were significantly higher than the control and other groups, the radical clearance rate of DPPH and ABTS⁺ was 70.08% and 95.89% respectively. The use of DMY alone or in combination with SO₂ could promote the production of total phenols and total flavonoids (P<0.05). In addition, DMY had a great influence on the volatile flavor compounds of pear wine, and the higher concentration of DMY was more beneficial to the formation of the main aroma compounds. The combined use of DMY and SO₂ could also increased the variety and total amount of volatile compounds. Among them, 24 species of volatile flavour components were detected in H3 group, and the total content was 11846.14 μg/L. Compared with the CK group, the contents of ethyl acetate and ethyl octanoate increased by 107.61, 420.27 μg/L, respectively. Generally speaking, the H3 group with relatively high content of total phenols and strong aroma component, showed strong stablility and its sensory evaluation score was as high as 85.7. The mixed use of DMY and SO₂ has the best comprehensive effect in inhibiting browning and promoting total phenol. Proper amount of DMY could increase and improve the aroma components of fragrant pear wine and improve its quality.
- dihydromyricetin /
- sulfur dioxide /
- Korla pear wine /
- antioxidant activity /
- volatile flavor substances

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图 1 梨酒酿造工艺流程图

Figure 1. Flow chart of pear wine brewing process

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图 2 不同组梨酒抗氧化能力

注：同类别自由基清除率不同字母代表不同组别梨酒在此自由基清除率指标中具有显著性差异（P<0.05）。

Figure 2. Antioxidant capacity of pear wine in different groups

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图 3 不同组梨酒总酚、总类黄酮含量情况

Figure 3. Contents of total phenols and total flavonoids in different groups of pear wine

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图 4 不同组梨酒比色情况图

Figure 4. Color comparison of pear wine in different groups

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图 5 主要香气成分含量图

Figure 5. Content of main aroma components

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图 6 挥发性物质主成分分析

Figure 6. Principal component analysis of volatile substances

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图 7 梨酒感官品评情况图

Figure 7. Radar chart of pear wine sensory tasting

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表 1 不同组梨酒的基础理化指标

Table 1. Basic physical and chemical indexes of different groups of pear wine

组别	可溶性固形物（°Brix）	pH	总酸（g·L⁻¹）	酒精度（%vol）	还原糖（g·L⁻¹）
CK	6.53±0.008^a	3.92±0.045^a	3.65±0.101^a	11.07±0.059^a	0.61±0.005^a
S	6.52±0.022^a	3.92±0.036^a	3.64±0.011^a	11.04±0.104^a	0.61±0.008^a
D1	6.52±0.012^a	3.93±0.014^a	3.66±0.062^a	10.99±0.037^a	0.62±0.026^a
D2	6.54±0.031^a	3.94±0.009^a	3.65±0.005^a	11.11±0.029^a	0.62±0.005^a
D3	6.53±0.038^a	3.94±0.012^a	3.64±0.010^a	11.09±0.012^a	0.62±0.012^a
D4	6.53±0.016^a	3.95±0.014^a	3.64±0.028^a	11.09±0.050^a	0.62±0.005^a
H1	6.51±0.029^a	3.94±0.008^a	3.63±0.036^a	10.94±0.005^a	0.61±0.005^a
H2	6.52±0.025^a	3.96±0.008^a	3.63±0.051^a	10.95±0.006^a	0.62±0.000^a
H3	6.53±0.012^a	3.94±0.021^a	3.64±0.097^a	10.95±0.008^a	0.63±0.010^a
H4	6.53±0.065^a	3.94±0.017^a	3.63±0.075^a	11.04±0.065^a	0.62±0.005^a
注：同一列小同小写字母表示差异性显著（P<0.05）；表2~表3同。

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表 2 不同组梨酒色度指标表

Table 2. Color index of pear wine in different groups

组别	L^*	a^*	b^*	de^*
S	80.79±0.0010^j	3.31±0.0030^d	16.64±0.0021^a	−
CK	20.60±0.0082^a	14.24±0.025ⁱ	29.98±0.20^e	62.61±0.046ⁱ
D1	64.19±0.0047^c	8.47±0.0047^h	43.54±0.037ⁱ	32.026±0.033^g
D2	62.26±0.0081^b	7.18±0.016^g	42.99±0.049^h	32.44±0.032^h
D3	65.15±0.068^d	4.52±0.0082^f	38.94±0.090^g	27.26±0.12^f
D4	73.88±0.0011^g	2.78±0.0047^a	38.00±0.020^f	22.78±0.017^e
H1	77.9±0.022ⁱ	2.83±0.0094^b	20.58±0.0084^b	4.91±0.0082^a
H2	74.67±0.0094^h	3.23±0.0047^c	20.72±0.019^b	7.4±0.0047^b
H3	73.70±0.037^f	3.34±0.025^d	21.74±0.016^c	8.73±0.014^c
H4	71.83±0.025^e	3.58±0.0094^e	22.13±0.017^d	11.88±0.014^d

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表 3 不同组梨香气物质含量

Table 3. Content of aroma substances of pear in different groups

类别	序号	挥发性物质	含量（μg/L）
类别	序号	挥发性物质	CK	S	D3	D4	H3	H4
醇类	A1	异丁醇	466.38±33.32^a	474.46±31.29^a	596.70±43.55^c	589.98±46.01^b	632.81±56.64^d	718.35±51.61^e
	A2	异戊醇	5187.13±111.64^e	4336.65±121.24^a	4769.38±100.49^c	5002.36±100.82^d	4632.13±111.23^b	5998.48±105.40^f
	A3	正丙醇	11.81±1.59^a	25.44±1.21^b	42.72±1.54^e	33.96±2.45^c	34.51±1.24^c	40.88±2.45^d
	A4	3-甲基-2-丁醇	208.02±3.15	ND	ND	ND	ND	ND
	A5	（R）-1,2-丙二醇	48.52±1.28	ND	ND	ND	ND	ND
	A6	苯乙醇	2530.88±70.45^e	1612.79±105.44^b	1451.69±96.45^a	1947.44±98.65^c	2213.29±85.47^d	2212.95±113.45^d
	A7	正辛醇	ND	21.55±0.58^b	17.95±0.88^a	24.27±1.12^c	28.53±1.11^d	29.91±2.25^e
	A8	正己醇	ND	29.18±1.54^a	34.54±1.54^b	36.83±1.53^c	39.69±2.45^d	45.56±2.34^e
	A9	异辛醇	ND	17.69±0.58^b	12.46±1.45^a	18.42±1.24^c	21.17±1.23^d	28.78±1.25^e
	A10	3-甲硫基丙醇	ND	ND	13.55±1.32^a	22.24±1.45^c	ND	18.53±0.83^b
	A11	2,3-丁二醇	ND	ND	13.36±1.56^b	6.18±0.52^a	ND	ND
	A12	1-壬醇	ND	ND	12.07±0.86^a	19.00±1.01^d	17.11±1.01^c	16.38±1.01^b
	A13	庚醇	ND	ND	ND	ND	18.84±1.23^a	19.96±1.23^b
		总醇	8452.74	6517.77	6964.41	7700.69	7638.08	9129.80
醛类	B1	乙缩醛	ND	24.34±1.23^a	ND	28.18±1.44^b	37.16±2.87^c	42.07±5.56^d
醛类		总醛	ND	24.34	ND	28.18	37.16	42.07
酸类	C1	乙酸	26.23±1.24^d	24.32±1.35^c	33.54±1.12^f	27.03±1.56^e	21.41±1.76^b	19.61±1.45^a
	C2	正辛酸	ND	ND	ND	ND	ND	25.77±10.45
		总酸	26.23	24.32	33.54	27.03	21.41	45.38
酯类	D1	正己酸乙酯	155.89±8.65^b	195.66±10.56^c	142.71±13.45^a	142.11±5.54^a	233.26±10.25^e	210.54±17.56^d
	D2	癸酸乙酯	328.51±12.45^a	345.58±14.51^b	328.63±18.56^a	389.94±8.65^c	515.46±10.35^e	485.87±9.65^d
	D3	月桂酸乙酯	245.49±5.69	ND	ND	ND	ND	ND
	D4	乙酸乙酯	273.67±22.45^b	248.29±55.47^a	310.33±64.54^d	297.08±54.65^c	381.28±53.78^e	392.99±32.45^f
	D5	癸酸3-甲基丁酯	98.36±1.56	ND	ND	ND	ND	ND
	D6	乙酸苯乙酯	150.24±10.34^e	128.25±10.45^b	106.46±15.45^a	131.74±26.45^c	140.59±17.52^d	191.09±12.35^f
	D7	辛酸乙酯	543.14±78.65^a	705.54±19.45^d	596.48±45.45^b	615.19±54.45^c	963.40±18.86^f	845.18±10.45^e
	D8	乙酸异戊酯	184.14±10.32^b	175.54±12.56^a	186.77±5.64^b	179.33±23.54^a	299.99±20.45^d	260.05±10.45^c
	D9	辛酸3-甲基丁酯	104.99±5.86^b	ND	ND	ND	ND	17.16±1.53^a
	D10	甲酸己酯	24.30±2.35	ND	ND	ND	ND	ND
	D11	己酸乙酯	154.89±11.48^b	191.66±10.65^c	145.71±20.45^a	146.11±38.13^a	234.26±8.56^e	211.54±25.23^d
	D12	壬酸乙酯	ND	ND	ND	71.11±2.21	ND	ND
		总酯	2264.61	1994.50	1814.09	1968.59	2767.23	2613.42
烷类	E1	六甲基环三硅氧烷	34.28±2.32	ND	ND	ND	ND	ND
	E2	环己硅氧烷	15.15±1.21^b	ND	ND	ND	2.70±0.02^a	15.46±0.19^b
		总烷	49.43	ND	ND	ND	2.70	15.46
注：“ND”表示未检出。

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表 4 主成分特征值及贡献度

Table 4. Eigenvalues and contribution of principal components

主成分	特征值	贡献率（%）	累积贡献率（%）
1	15.09	50.30	50.30
2	8.50	28.34	78.64
3	6.41	21.36	100

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