文献类型：期刊文献

中文题名：不同植物提取物对黄酒中有害成分的抑制

英文题名：Inhibition of Harmful Components in Rice Wine by Different Plant Extracts

作者：王晓雨[1];田润刚[1,2,3];杨国[1];韩雪源[1,2,3]

机构：[1]绍兴文理学院生命科学学院,浙江绍兴312000;[2]绍兴市黄酒质量安全与清洁生产重点实验室;[3]绍兴黄酒酿造技术传承与创新平台,浙江绍兴312000

年份：2022

卷号：42

期号：8

起止页码：49

中文期刊名：绍兴文理学院学报

外文期刊名：Journal of Shaoxing University

收录：国家哲学社会科学学术期刊数据库

基金：浙江省教育厅一般科研项目“烘焙米黄酒品质及其糯米淀粉结构特征和工程优化”(Y202044419);浙江省自然科学基金“嵊州桃形李果实褐腐病原菌种类的鉴定及防治”(LGN22C150002).

语种：中文

中文关键词：植物提取物;黄酒;发酵;有害成分

外文关键词：plant extract;rice wine;fermentation;harmful component

中文摘要：为优化黄酒品质,本研究在黄酒发酵过程中添加富含酚类物质的不同植物提取物(覆盆子提取物、火棘提取物、竹叶提取物和沙棘提取物),分析其对黄酒有害成分含量的影响。结果表明:添加覆盆子提取物的酒样中氨基甲酸乙酯含量(21.942±6.895μg/L)、甲醇含量(0.289±0.088 mg/L)和尿素含量(21.183±2.365 mg/L)均最低,其中甲醇和尿素含量显著低于对照组;与对照组相比,所有试验组中异丁醇含量均有所降低,其中火棘组最显著;火棘组、竹叶组和沙棘组酒样中的苯乙醇含量显著低于对照组;对提取物中的总酚含量进行测定,结果显示竹叶提取物的总酚含量最高(0.410±0.013 mg GAE/100 g),其次是覆盆子提取物(0.265±0.011 mg GAE/100 g);进一步进行相关性分析,结果表明总酚含量与酒样中尿素含量呈显著负相关。本研究结果将为优化黄酒品质新技术提供思路。

外文摘要：In order to improve the quality of rice wine,different plant extracts(raspberry extract,pyracantha fortuneana extract,bamboo leaf extract and sea buckthorn extract)were added during the fermentation process of rice wine,with their effects on the contents of harmful components in rice wine analyzed.The comparative analysis shows that the contents of ethyl carbamate(21.942±6.895μg/L),methanol(0.289±0.088 mg/L)and urea(21.183±2.365 mg/L)in the group added raspberry extract are the lowest,and the contents of methanol and urea are significantly lower than those of the control group.Compared with the control group,the content of isobutanol in all experimental groups decreases,especially in the pyracantha fortuneana group.The content of phenylethanol in the pyracantha fortuneana group,bamboo leaf group and sea buckthorn group is significantly lower than that of the control group.The results show that the total phenols content of bamboo leaf extract is the highest(0.410±0.013 mg GAE/100 g),followed by that of raspberry extract(0.265±0.011 mg GAE/100 g).Further correlation analysis shows that there is a significantly negative correlation between the total phenol content and urea content in wine samples.The results of this study would provide a new idea for the development of new technology to optimize the quality of rice wine.