基于化学成分,抗氧化活性和挥发性代谢物质的中国酒的全面表征
Changwei Wang1, Xueyuan Fu1, Jianfeng Wang2
1Qingdao Marine Biomedical Research Institute, Qingdao, 266071, China.
Scientific reports
|March 26, 2025
概括
这项研究分析了四种商业酒,揭示了酒精,颜色和活性化合物的显著差异. 较高的酒颜色与更强的抗氧化能力相关,为消费者提供了指导.
科学领域:
- 食品科学与技术 食品科学与技术
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 消费者对商业酒成分的详细信息的需求正在增加.
- 了解物理化学和代谢学概况对于质量评估和消费者指导至关重要.
- 酒生产中的变化可以导致不同的化学成分和感觉形状.
研究的目的:
- 系统地比较和分析中国市场四种商业酒的物理化学参数.
- 为了研究酒颜色 (色彩),活性化合物和抗氧化能力之间的关系.
- 使用非目标代谢学来识别和区分挥发性化合物.
主要方法:
- 评估物理化学参数:酒精含量,颜色 (EBC),苦味 (IBU),总酸度和碳水化合物.
- 总化合物 (Folin-Ciocalteu),总黄和黑色素的量化 (色度测量/光谱测量方法).
- 抗氧化能力的确定 (ORAC,DPPH,ABTS测定) 和用于挥发性化合物分析的非向代谢学.
主要成果:
- 观察到显著的物理化学变化:酒精 (4.237.54% ABV),颜色 (4.8141.5 EBC),苦味 (11.236.6 IBU).
- 酒的高色与活性物质 (,黄,黑色素) 的增加以及更强的抗氧化能力相关.
- 发现了453种挥发性化合物,主要由类,和异环化合物;独特的代谢概况区分了酒类型.
结论:
- 酒的物理化学特性和挥发性概况在商业品牌之间存在很大差异.
- 酒的颜色是活性化合物含量和抗氧化剂潜力的可靠指标.
- 代谢分析提供了对不同酒的独特风味特征和化学多样性的洞察.
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