摘要
为研究不同基酒对中国樱桃泡酒风味特征及体外功能活性的影响,以白酒、黄酒、啤酒、红酒4种基酒制作中国樱桃泡酒,通过色差、电子鼻、电子舌并结合感官评价,运用欧氏距离分析其风味特征,通过测定总酚、总黄酮、总花色苷、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、2,2′-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率、总抗氧化能力、α-葡萄糖苷酶活性抑制率、α-淀粉酶活性抑制率和胰脂肪酶活性抑制率,分析其理化特性和体外功能活性。研究结果表明:红酒样品整体风味特征效果最佳,红酒和白酒样品差异最大,啤酒和黄酒样品风味轮廓差异最小;红酒泡制的中国樱桃泡酒中的总酚和总花色苷含量最高,黄酒样品总黄酮含量最高;红酒泡制的中国樱桃泡酒的DPPH自由基清除能力、ABTS自由基清除能力及总抗氧化能力及降血糖能力效果最佳,黄酒样品对胰脂肪酶活性的抑制率最高。综上所述,红酒最适合作为中国樱桃泡制果酒的基酒。
In order to study the effects of base liquor on the flavor characteristics and in vitro functional activity of Chinese cherry soaked wine,four bases,liquor,yellow rice wine,beer and red wine were applied.The flavor characteristics were analyzed using color difference,electronic nose,electronic tongue and sensory combination and Euclidean distance.The physical and chemical properties were analyzed by measuring total phenols,total flavonoids and total anthocyanins.DPPH,ABTS,α-glucosidase,α-amylase and pancreatic lipase activity inhibition rate were measured to explore the in vitro functional activity.The results showed that the overall flavor characteristics of red wine was the best,the difference between red wine and liquor samples was the largest,and the difference between beer and yellow rice wine flavor profile was the smallest;the content of total phenols and total anthocyanins in Chinese cherry soaked wine brewed with red wine was the highest,and the content of total flavonoids in yellow wine samples was the highest.The Chinese cherry wine made from red wine had the highest DPPH and ABTS scavenging ability,total antioxidant capacity and hypoglycemic ability,and the yellow rice wine sample had the highest inhibition rate on pancreatic lipase activity.In summary,red wine is the most suitable wine for Chinese cherry soaked wine.
作者
彭毅秦
何嘉欣
胡静
胡一虎
何江红
肖猛
丁捷
PENG Yiqin;HE Jiaxin;HU Jing;HU Yihu;HE Jianghong;XIAO Meng;DING Jie(Culinary Science Key Laboratory,Sichuan Tourism University,Chengdu,Sichuan 610100,China;College of Food Science and Technology,Sichuan Tourism University,Chengdu,Sichuan 610100,China)
出处
《美食研究》
北大核心
2023年第4期88-94,共7页
Journal of Researches on Dietetic Science and Culture
基金
四川省科技厅项目(2021YJ0262)
四川旅游学院校级科研团队基金项目(21SCTUTD03)
四川旅游学院大学生创新创业项目(202202079、202302033、20230211)。
关键词
中国樱桃
不同基酒
风味特征
体外功能活性
Chinese cherry
different base wine
flavor characteristics
in vitro functional activity
