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投稿时间：2021-10-24
投稿时间：2021-10-24
中文摘要: 为探究红谷黄酒酿造过程中品质的变化规律，采用高效液相色谱法等分析方法，监测红谷黄酒发酵过程中理化指标、色值、总酚、总黄酮、γ-氨基丁酸、酚类组成和含量的动态变化。结果表明，红谷黄酒在发酵过程中，前期还原糖含量急剧下降，后期逐渐稳定在5.93 g/L左右，而酒精度的变化与其相反，总酸含量整体呈上升趋势，发酵结束时达到最大值7.80 g/L，氨基酸态氮含量由0.28 g/L升高至1.06 g/L，可溶性固形物含量先下降后波动上升。此外，红谷黄酒发酵过程中促进了酚类物质的释放，发酵结束时总酚和总黄酮含量显著增加（P＜0.05），在酚类物质中香草酸、愈创木酚和苯甲酸含量最高，占比在80%以上；γ-氨基丁酸含量显著高于发酵第1天的样品（P＜0.05）。
Abstract:In order to explore the changes of quality in the brewing process of red millet Huangjiu，the dynamic changes of physicochemical indexes，color values，total phenols，total flavonoids，phenolic compounds and γaminobutyric acid content were monitored by high performance liquid chromatography.The results showed that the content of reducing sugar decreased sharply in the early stage and then gradually stabilized at about 5.93 g/L，while the change trend of alcoholic content was the opposite during the fermentation process.The total acid content showed an overall upward trend，reaching a maximum of 7.80 g/L at the end of fermentation.The content of amino acid nitrogen increased from 0.28 g/L to 1.06 g/L，while the soluble solids decreased first and then increased with fluctuations.In addition，the content of total phenols and total flavonoids increased at the end of fermentation（P＜0.05），indicating that the fermentation process promoted the release of phenols.Vanillic acid，guaiacol and benzoic acid were the highest in phenolic compounds，accounting for more than 80%.The content of γ-aminobutyric acid at the end of fermentation was higher than that of the first day（P＜0.05）.
文章编号：202217002 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31601462）；河南省高等学校青年骨干培养计划项目（2020GGJS226）；南阳市重大科技专项（2019ZDZX10）；河南省工业微生物资源与发酵技术重点实验室开放课题项目（HIMFT20190307、HIMFT20190308）
| 作者 | 单位 |
| 王印壮1，李素萍1，段定定2，马艳莉1，2*，牟建楼1，罗建成2，于海彦2，刘亚琼1，孙剑锋1 | 1.河北农业大学食品科技学院，河北 保定 071000；2.南阳理工学院，河南 南阳 473004 |
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