食品科学技术学报2019，Vol.37Issue(6)：71-80,10.DOI:10. 3969/j. issn. 2095﹣6002. 2019. 06. 010
酿酒酵母PDEs基因缺失对蓝莓果酒抗氧化及挥发性物质的影响
Effects of PDEs Gene Deletion in Saccharomyces cerevisiae on Antioxidant and Volatile Compounds in Blueberry Wine
摘要
Abstract
The fermentation characteristics and quality of blueberry wine produced by wild type Saccharo﹣myces cerevisiae and four mutant strains ( PDE1/△pde1、△pde1/△pde1、PDE2/△pde2 and △pde2/△pde2) were investigated. Total sugar, alcohol content, total acid, pH value, 1,1﹣diphenyl﹣2﹣picrylhydrazyl ( DPPH) free radical scavenging capacity, hydroxyl radical scavenging capacity, 2,2’﹣azino﹣bis (3﹣eth﹣ylbenzothiazoline﹣6﹣sulfonic acid) ( ABTS) free radical scavenging capacity, total phenolics, total fla﹣vonoids, and anthocyanins in blueberry wine were measured, respectively. Headspace solid﹣phase micro﹣extraction ( HS﹣SPME ) method combined with gas chromatography﹣mass spectrometry ( GC﹣MS ) was applied to compare the volatile compounds in blueberry wine, and the effect of PDE1 and PDE2 genes on fermentation characteristics of Saccharomyces cerevisiae was explored. The results showed that, △pde1/△pde1 strain could effectively improve the rate of blueberry wine fermentation, with the highest content of active substances and antioxidant capacity. The deletion of PDE1 and PDE2 genes reduced the antioxi﹣dant capacity of Saccharomyces cerevisiae fermented blueberry wine. The antioxidant capacity of blueberry wine produced by Saccharomyces cerevisiae with PDE2 gene mutant was weaker than that of PDE1 gene mutant, whereas the wine produced by the △pde1/△pde1 strain contained more aromatic substances.关键词
酿酒酵母/环核苷酸磷酸二酯酶/蓝莓果酒/抗氧化能力/挥发性物质Key words
Saccharomyces cerevisiae/ cyclic nucleotide phosphodiesterase/ blueberry wine/ oxidation capacity/ volatile substances分类
轻工纺织引用本文复制引用
马国为,姚婷,谈太聪,何欣萌,张亮然,王友升..酿酒酵母PDEs基因缺失对蓝莓果酒抗氧化及挥发性物质的影响[J].食品科学技术学报,2019,37(6):71-80,10.基金项目
国家自然科学基金资助项目(31972127) （31972127）
北京市教育委员会科研计划重点项目(KZ201910011013). （KZ201910011013）
