食品科学2017，Vol.38Issue(14)：36-41,6.DOI:10.7506/spkx1002-6630-201714006
枸杞酒发酵主要代谢产物对类胡萝卜素降解的影响
Effect of Main Metabolites on Carotenoids Degradation during the Fermentation of Chinese Wolfberry Wine
摘要
Abstract
In this paper,Chinese wolfberries were inoculated with yeast and fermented to produce a wine.High performance liquid chromatography (HPLC) and gas chromatography (G-C) were used to analyze the contents of the main metabolites alcohols,esters,carboxylic acids,aldehydes and ketones as well as changes in carotenoid content before and after fermentation.On the basis of the obtained data,we established a model wine system to elucidate the effects of various metabolites on carotenoid content and further to determine the most important factor affecting carotenoid degradation.The results showed that carboxylic acids were the main factors affecting the degradation of carotenoids,followed by aldehydes and ketone.Esters and alcohols had a minimal impact.关键词
枸杞酒/发酵/类胡萝卜素/降解Key words
Chinese wolfberry wine/fermentation/carotenoids/degradation分类
轻工纺织引用本文复制引用
刘亚,刘建花,张惠玲,齐晓琴,李金鹏,付丽霞,王晓昌..枸杞酒发酵主要代谢产物对类胡萝卜素降解的影响[J].食品科学,2017,38(14):36-41,6.基金项目
国家自然科学基金地区科学基金项目(31360402) （31360402）
