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

MA Yi; YU Kangjie; XIAO Xiongjun; XIE Liming; WEI Ziyun; XIONG Rong; YU Xiao; HUANG Huiling

doi:10.13386/j.issn1002-0306.2022100292

Issue 10

May. 2023

Turn off MathJax

Article Contents

JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(10): 107-115.

MA Yi, YU Kangjie, XIAO Xiongjun, et al. Effects of Dihydromyricetin on Antioxidant Activity and Flavor Substances of Pear Wine[J]. Science and Technology of Food Industry, 2023, 44(10): 107−115. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100292

Citation:

PDF( 3796 KB)

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

doi: 10.13386/j.issn1002-0306.2022100292

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

Received Date: 31 Oct 2022
Issue Publish Date: 15 May 2023

Abstract

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

FullText(HTML)

References(31)

References

[1]	陈晓姣, 刁体伟, 赖晓琴, 等. 不同酿造阶段添加富含谷胱甘肽酵母衍生物对梨子果酒品质的影响[J/OL]. 食品科学: 1−16[2023-03-09]. http://kns.cnki.net/kcms/detail/11.2206.ts.20220728.1823.014.html CHEN X J, DIAO T W, LAI X Q, et al. Effect of adding glutathione rich yeast derivatives in different brewing stages on the quality of pear wine [J] Food Science: 1−16[2023-03-09]. http://kns.cnki.net/kcms/detail/11.2206.ts.20220728.1823.014.html
[2]	LISANTI M T, BLAIOTTA G, NIOI C, et al. Alternative methods to SO₂ for microbiological stabilization of wine[J]. Comprehensive Reviews in Food Science and Food Safety,2019,18(2):455−479. doi: 10.1111/1541-4337.12422
[3]	RENO A L, BROOKS E G, AMEREDES B T. Mechanisms of heightened airway sensitivity and responses to inhaled SO₂ in asthmatics[J]. Environmental Health Insights,2015,9(Suppl 1):13−25.
[4]	LIU D, MAO Y, DING L, et al. Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability[J]. Trends in Food Science & Technology,2019,91:586−597.
[5]	GUAN S, SHEN Y, GE H, et al. Dihydromyricetin alleviates diabetic neuropathic pain and depression comorbidity symptoms by inhibiting P2X(7) receptor[J]. Frontiers in Psychiatry,2019,10:770.
[6]	LIU D, PANG W, DING L, et al. An insight into the inhibitory activity of dihydromyricetin against Vibrio parahaemolyticus[J]. Food Control,2016,67:25−30. doi: 10.1016/j.foodcont.2016.02.030
[7]	熊皓耳, 何国庆, 杨伟丽, 等. 显齿蛇葡萄提取物抗菌作用的研究[J]. 中国食品学报,2004(1):58−62. [XIONG H E, HE G Q, YANG W L, et al. Study on antibacterial effect of Ampelopsis grossedentata extract[J]. Chinese Journal of Food,2004(1):58−62. doi: 10.16429/j.1009-7848.2004.01.015
[8]	唐兰芳, 王锋, 谭兴和, 等. 两种工艺拐枣酒抗氧化成分及活性比较[J]. 中国酿造,2021,40(1):44−48. [TANG L F, WANG F, TAN X H, et al. Comparison of antioxidant components and activities of two kinds of craft Chinese date wine[J]. Chinese brewing,2021,40(1):44−48. doi: 10.11882/j.issn.0254-5071.2021.01.009
[9]	SILVA J, YU X, MORADIAN R, et al. Dihydromyricetin protects the liver via changes in lipid metabolism and enhanced ethanol metabolism[J]. Alcoholism, Clinical and Experimental Research,2020,44(5):1046−1060. doi: 10.1111/acer.14326
[10]	LI H, LI Q, LIU Z, et al. The versatile effects of dihydromyricetin in health[J]. Evidence-based Complementary and Alternative Medicine: eCAM,2017,2017:1053617.
[11]	TIAN Y, SANG H, LIU M, et al. Dihydromyricetin is a new inhibitor of influenza polymerase PB2 subunit and influenza-induced inflammation[J]. Microbes and Infection,2020,22(6−7):254−62. doi: 10.1016/j.micinf.2020.05.021
[12]	由璐, 赵艳雪, 隋茜茜, 等. 预处理对欧李酒品质及抗氧化的影响[J]. 食品研究与开发,2019,40(14):13−19. [YOU L, ZHAO Y X, SUI X X, et al. Effect of pretreatment on quality and antioxidation of plum wine[J]. Food Research and Development,2019,40(14):13−19. doi: 10.12161/j.issn.1005-6521.2019.14.003
[13]	范金波, 蔡茜彤, 冯叙桥, 等. 咖啡酸体外抗氧化活性的研究[J]. 中国食品学报,2015,15(3):65−73. [FAN J B, CAI X T, FENG X Q, et al. Study on the antioxidant activity of caffeic acid in vitro[J]. Chinese Journal of Food,2015,15(3):65−73. doi: 10.16429/j.1009-7848.2015.03.009
[14]	杨玥, 杨再波, 贺银菊, 等. 拐枣与拐枣养生酒总黄酮的含量分析比较研究[J]. 广州化工,2020,48(22):143−5,67. [YANG Y, YANG Z B, HE Y J, et al. Analysis and comparative study on the content of total flavonoids in Calligonum dulcis and its health wine[J]. Guangzhou Chemical Industry,2020,48(22):143−5,67. doi: 10.3969/j.issn.1001-9677.2020.22.046
[15]	田金辉, 许时婴, 王璋. 热烫处理对黑莓果汁营养成分和多酚氧化酶活力的影响[J]. 食品与发酵工业,2006(4):133−137. [TIAN J H, XU S Y, WANG Z. Effects of blanching treatment on nutritional components and polyphenol oxidase activity of blackberry juice[J]. Food and Fermentation Industry,2006(4):133−137. doi: 10.3321/j.issn:0253-990X.2006.04.036
[16]	吴瑞梅, 赵杰文, 陈全胜, 等. 绿茶汤色品质感官评价的色差仪表征方法研究[J]. 河南农业科学,2014,43(1):149−53. [WU R M, ZHAO J W, CHEN Q S, et al. Study on color difference instrumental method for sensory evaluation of green tea color quality[J]. Henan Agricultural Science,2014,43(1):149−53. doi: 10.3969/j.issn.1004-3268.2014.01.035
[17]	刁体伟, 陈晓姣, 冷银江, 等. 植物源多酚对梨酒抗氧化能力及其感官品质的影响[J]. 食品与发酵工业,2022,48(23):93−101. [DIAO T W, CHEN X J, LENG Y J, et al. Effects of plant derived polyphenols on antioxidant capacity and sensory quality of pear wine[J]. Food and Fermentation Industry,2022,48(23):93−101. doi: 10.13995/j.cnki.11-1802/ts.031036
[18]	张清安, 徐博文, 陈博宇, 等. 超声降低红酒中高级醇含量对酒体风味特性的影响[J]. 中国农业科学,2021,54(8):1772−1786. [ZHANG Q A, XU B W, CHEN B Y, et al. The effect of ultrasonic reduction of higher alcohol content in red wine on the flavor characteristics of wine[J]. Chinese Journal of Agricultural Sciences,2021,54(8):1772−1786. doi: 10.3864/j.issn.0578-1752.2021.08.016
[19]	曾庆帅, 廖森泰, 张名位, 等. 储藏温度对荔枝果汁中酚类物质含量及抗氧化能力的影响[J]. 中国食品学报,2012,12(3):112−118. [ZENG Q S, LIAO S T, ZHANG M W, et al. Effect of storage temperature on the content of phenols and antioxidant capacity of litchi juice[J]. Chinese Journal of Food,2012,12(3):112−118. doi: 10.3969/j.issn.1009-7848.2012.03.016
[20]	GARAGUSO I, NARDINI M. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines[J]. Food Chem,2015,179:336−342. doi: 10.1016/j.foodchem.2015.01.144
[21]	赵昊, 宋晶晶, 于佳俊, 等. 不同产区葡萄酒多酚物质抗氧化活性差异及相关性分析[J]. 食品与发酵工业,2021,47(6):84−91. [ZHAO H, SONG J J, YU J J, et al. Difference and correlation analysis of antioxidant activity of polyphenols in wine from different regions[J]. Food and Fermentation Industry,2021,47(6):84−91. doi: 10.13995/j.cnki.11-1802/ts.025742
[22]	GIOVINAZZO G, GRIECO F. Functional properties of grape and wine polyphenols[J]. Plant Foods Hum Nutr,2015,70(4):454−462. doi: 10.1007/s11130-015-0518-1
[23]	杨华. 砀山梨酒氧化褐变的机制及调控 [D]. 无锡: 江南大学, 2021. YANG H. Mechanism and regulation of oxidative browning of Dangshan pear wine [D]. Wuxi: Jiangnan University, 2021
[24]	周文杰, 张芳, 王鹏, 等. 基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分[J]. 食品科学,2018,39(10):222−227. [ZHOU W J, ZHANG F, WANG P, et al. Study on characteristic aroma components of Korla pear wine based on GC-MS/GC-O combined with chemometrics[J]. Food Science,2018,39(10):222−227. doi: 10.7506/spkx1002-6630-201810034
[25]	田怀香, 熊娟涓, 于海燕, 等. 果酒中香气化合物的生物转化与调控机制研究进展[J]. 食品科学,2022,43(19):36−47. [TIAN H X, XIONG J J, YU H Y, et al. Research progress in biotransformation and regulation mechanism of aroma compounds in fruit wine[J]. Food Science,2022,43(19):36−47. doi: 10.7506/spkx1002-6630-20220412-131
[26]	ZHANG J, CHEN Y, LUO H, et al. Recent update on the pharmacological effects and mechanisms of dihydromyricetin[J]. Frontiers in Pharmacology,2018,9:1204. doi: 10.3389/fphar.2018.01204
[27]	YE L, WANG H, DUNCAN S E, et al. Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef[J]. Food Chem,2015,172:416−22. doi: 10.1016/j.foodchem.2014.09.090
[28]	李颖畅, 李双燕, 杜凤霞, 等. 二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响[J]. 食品科学,2021,42(7):247−252. [LI Y C, LI S Y, DU F X, et al. Effect of dihydromyricetin on degradation of trimethylamine oxide and quality of fried and roasted squid slices during storage[J]. Food Science,2021,42(7):247−252. doi: 10.7506/spkx1002-6630-20200315-234
[29]	郭清泉, 林淑英, 李大光, 等. 二氢杨梅素抗氧化机制探讨[J]. 食品科学,2006(5):121−3. [GUO Q Q, LIN S Y, LI D G, et al. Study on antioxidation mechanism of dihydromyricetin[J]. Food Science,2006(5):121−3. doi: 10.3321/j.issn:1002-6630.2006.05.023
[30]	卢杏芬. 防止葡萄酒在贮藏期间发生氧化的保护方法[J]. 食品与发酵工业,1979(6):88−90, 87. [LU X F. Protection methods to prevent wine from oxidation during storage[J]. Food and Fermentation Industry,1979(6):88−90, 87. doi: 10.13995/j.cnki.11-1802/ts.1979.06.013
[31]	袁梦, 马雷, 李杰, 等. 添加洋葱汁和二氧化硫的赤霞珠红葡萄酒发酵生成挥发性化合物的比较[J]. 食品科技,2021,46(10):46−53. [YUAN M, MA L, LI J, et al. Comparison of volatile compounds produced by fermentation of Cabernet Sauvignon red wine with onion juice and sulfur dioxide[J]. Food Science and Technology,2021,46(10):46−53. doi: 10.3969/j.issn.1005-9989.2021.10.spkj202110008

Relative Articles

Supplements(0)

Cited By

Proportional views

Proportional views

Figures(7) / Tables(4)

Get Citation

PDF

XML

Article Metrics

Article views(31) PDF downloads(0)

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

doi: 10.13386/j.issn1002-0306.2022100292

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

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

doi: 10.13386/j.issn1002-0306.2022100292

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

Export File

Citation

Format

Content