在Maotai调味液处理过程中,发酵基质中的多和抗氧化活性变化
Derang Ni1,2, Chao Chen1, Yubo Yang1
1Moutai Group, Institute of Science and Technology, Zunyi 564501, China.
Foods (Basel, Switzerland)
|June 27, 2024
概括
毛泰酒生产中的发酵谷物显示出含量和抗氧化能力的增加,特别是在后期阶段. 这些化合物是谷物的抗氧化特性的主要贡献者.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 毛泰风味液体发酵涉及复杂的生物化学变化.
- 化合物以其抗氧化特性而闻名,并有助于调味.
- 了解基动力学对于优化发酵和产品质量至关重要.
研究的目的:
- 为了研究在Maotai液体发酵过程中含量和抗氧化能力的变化.
- 为了识别发酵谷物中存在的特定化合物.
- 分析类成分和抗氧化活性之间的相关性.
主要方法:
- 分析了61个不同发酵阶段 (Xiasha,Zaosha,单回合) 的发酵谷物样本.
- 使用Folin-Ciocalteu方法量化总含量.
- 通过高性能液态染色学 (HPLC) 识别化合物.
- 使用DPPH,ABTS和FRAP测试来确定抗氧化活性.
主要成果:
- 总含量在早期阶段保持稳定,但在单轮阶段增加.
- 确定了12种酸,包括ferulic酸,咖啡酸,luteolin,apigenin和apigeninidin.
- 在总含量和ABTS/FRAP抗氧化能力 (p ≤0.05) 之间观察到显著的正相关性.
结论:
- 发酵谷物的含量和抗氧化能力在毛泰酒生产过程中发生动态变化.
- 类物质对发酵谷物的抗氧化特性做出了重大贡献.
- 这项研究为了解发酵谷物的功能成分提供了理论基础.
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