摘要
为探究不同酵母对地参发酵酒风味的影响,选用自筛的酿酒酵母(Saccharomyces cerevisiae)DY9菌株和商业化的安琪SY菌株,采用高效液相色谱法和采用气相-质谱法测定地参发酵酒中有机酸、氨基酸和挥发性香气成分的组成和含量。结果表明,2种不同地参发酵酒均检测出6种有机酸,DY9地参发酵酒有机酸总含量比SY地参发酵酒高1.126 g/L;地参发酵酒中共检测出16种氨基酸,其中脯氨酸和苏氨酸为主要氨基酸,主要呈味是甘味;2种地参发酵酒共鉴定出44种香气物质,其中DY9发酵酒香气物质种类最丰富为37种,二者共有香气成分25种。通过偏最小二乘-判别分析方法能有效区分不同酵母发酵的地参酒,并以变量重要性投影值大于1筛选出9种差异挥发性物质。整体而言,DY9酵母酿造的地参发酵酒风味更加丰富,本研究为后期地参发酵酒的风味研究提供理论依据。
In order to explore the influence of different yeasts on the aromatic profile of Lycopus lucidus Turcz.var.hirtus Regel fermented wine(LFW),a self-screened Saccharomyces cerevisiae DY9 strain and a commercial Angel SY strain were selected.High-performance liquid chromatography and gas chromatography-mass spectrometry methods were employed to determine the composition and concentration of organic acids,amino acids,and volatile aroma components in LFW.The results showed that six kinds of organic acids were detected in both LFW,with the total organic acid content in DY9-fermented LFW being 1.126 g/L higher than that in SY-fermented LFW.A total of 16 amino acids were detected in the LFW,among which proline and threonine were the primary amino acids,contributing a sweet taste.A total of 44 aroma substances were identified in both types of LFW,with DY9-fermented LFW exhibiting the most diverse aroma profile containing 37 species,and the two types shared 25 common aroma components.The partial least squares-discriminant analysis method was effective in distinguishing the LFW produced by different yeasts,and nine differential volatile substances were screened out with variable importance in projection values greater than 1.Overall,the LFW brewed with DY9 yeast has a richer aromatic profile.This study provides a theoretical basis for future research on the aromatic profile of LFW.
作者
陈洁
刘玥
王丹
王逾涵
任雪杨
杜慧慧
马强
周浓
CHEN Jie;LIU Yue;WANG Dan;WANG Yu-han;REN Xue-yang;DU Hui-hui;MA Qiang;ZHOU Nong(College of Biology and Food Engineering,Chongqing Three Gorges University,Chongqing 404020,China;Department of Basic Medicine,Chongqing Three Gorges Medical College,Chongqing 404120,China;The Chongqing Engineering Research Center for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area′s Medicinal Herbs,Chongqing 404020,China)
出处
《天然产物研究与开发》
北大核心
2025年第6期1138-1148,共11页
Natural Product Research and Development
基金
重庆市教育委员会科学技术研究项目(KJQN202201205)。
关键词
挥发性香气成分
有机酸
酿酒酵母
地参发酵酒
volatile aroma components
organic acids
Saccharomyces cerevisiae
Lycopus lucidus Turcz.var.hirtus Regel fermented wine
