【摘要】：蕎麥屬于藥食同源性植物,富含黃酮類化合物、多酚類化合物、活性多肽以及D-手性肌醇等生物活性成分,具有特殊的營養(yǎng)價值和保健功能。本文以甜蕎和苦蕎作為原料,利用發(fā)酵罐采用液態(tài)發(fā)酵法釀造蕎麥酒,同時通過氣相色譜—質譜聯(lián)用法對蕎麥酒的風味成分作了系統(tǒng)分析,并對蕎麥酒的營養(yǎng)及活性成分進行研究,以期得到品質優(yōu)良,風味獨特的蕎麥酒。主要研究結果如下:(1)對甜蕎和苦蕎中基本營養(yǎng)成分進行分析,結果表明,甜蕎的淀粉含量(60.03%)高于苦蕎(51.54%),水分含量(11.7%)、脂肪含量(2.33%)與苦蕎(12.0%)(2.40%)相當。總黃酮含量(0.21%)、蛋白質含量(6.78%)明顯低于苦蕎(2.26%)、(9.69%)利用5 L液態(tài)發(fā)酵罐釀造蕎麥酒并對其工藝進行優(yōu)化。結果表明,最佳發(fā)酵工藝參數(shù):酵母添加量0.6%、料液比1:4 g:mL、發(fā)酵溫度31℃、發(fā)酵時間為7 d。在此最佳工藝條件下,經(jīng)澄清后所得蕎麥酒的酒精度為10.4%vol,總黃酮含量為122.26μg·m L~(-1)。通過對蕎麥酒澄清工藝參數(shù)進行優(yōu)化,得到最佳調配方案:殼聚糖添加量為0.6 g·L~(-1),皂土添加量為0.2 g·L~(-1),澄清時間為2 d,透光率最大值為96.92%(2)利用SPME-GC-MS連用技術對蕎麥酒風味成分進行分析,結果表明:蕎麥酒中共檢測出66種風味成分,其中已知的化合物有47種,包括8種醇類物質、8種酯類物質、2種酸類物質、1種醛類物質、26種烴類物質、2種其他類物質以及19種未知化合物。主要的風味成分是乙醇、異戊醇、苯乙醇、十六烷等。將蕎麥酒/Q-H與四種市場產品(G-H、T-P、K-P、M-B)的風味成分進行對比分析,結果表明:五種樣品中共識別出96種物質,共同擁有的風味成分共18種,各個產品間風味成分的種類及含量差異很大,促使各產品間迥異的風格。蕎麥酒的風味特征受原料、發(fā)酵工藝、酵母的代謝以及風味成分的種類、含量、感覺閾值、各成分之間相互協(xié)調共同影響。(3)研究了蕎麥酒的營養(yǎng)及活性成分,結果表明:蕎麥酒可溶性蛋白含量為1.23 mg·m L~(-1),游離氨基酸總量高達8080 mg·L~(-1)明顯高于塔牌、古越龍山以及即墨老酒;總多酚含量為321.2μg·mL~(-1);四種常見有機酸的含量分別為:草酸0.11 g·L~(-1)、蘋果酸0.11 g·L~(-1)、檸檬酸1.62 g·L~(-1),琥珀酸0.65 g·L~(-1)。考察蕎麥酒的抗氧化性,將其與市場產品(G-H、T-H、K-H)進行對比。結果表明:蕎麥酒的還原能力以及羥基自由基清除能力均高于其他3種產品,且當樣品添加量在0.05~1.0 mL時,隨著樣品劑量的增大,DPPH自由基清除能力迅速上升,但受體系中DPPH含量的影響,當添加劑量大于1.0 mL后,DPPH自由基清除能力趨于平緩。超氧陰離子自由基清除能力略低于G-H高于T-H和K-H。
[Abstract]:Buckwheat is a kind of medicinal and food homologous plant, which is rich in flavonoids, polyphenols, active peptides and D-chiral inositol, and has special nutritional value and health care function. Using buckwheat and buckwheat as raw materials, buckwheat wine was brewed by liquid fermentation in fermenter, and the flavor components of buckwheat wine were analyzed by gas chromatography-mass spectrometry (GC-MS). The nutritional and active components of buckwheat wine were studied in order to obtain buckwheat wine with good quality and unique flavor. The main results are as follows: (1) the basic nutritional components of buckwheat and buckwheat were analyzed. The results showed that the starch content (60.03%) of buckwheat was higher than that of Tartary buckwheat (51.54%), and the water content (11.7%) of buckwheat was higher than that of Tartary buckwheat (51.54%). The fat content (2.33%) was equal to that of Tartary buckwheat (12.0%) (2.40%). The total flavonoids content (0.21%) and protein content (6.78%) were significantly lower than that of Tartary buckwheat (2.26%), (9.69%). The results showed that the optimum fermentation parameters were as follows: the amount of yeast was 0.6%, the ratio of material to liquid was 1:4 g / mL, the fermentation temperature was 31 鈩，

本文編號：2388615