用响应表面方法和HS-SPME-GC × GC-TOF-MS对基于Undaria的酒精饮料进行生产,表征和抗氧化剂分析
Fangru Nan1,2,3, Xinyi Li1, Jia Feng1,2
1School of Life Science, Shanxi University, Taiyuan 030006, China.
Food chemistry: X
|April 17, 2025
概括
这项研究优化了Undaria混合液和Undaria发酵葡萄酒的加工,确定了关键的风味化合物和抗氧化剂特性. 结果显示,从这种富含营养的海藻中创造出新的功能性酒精饮料的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 营养保健品 营养保健品
背景情况:
- Undaria pinnatifida是一种富含营养的海藻,在食品和饮料行业中仍有未开发的潜力.
- 优化加工技术对于释放海藻产品的商业可行性至关重要.
- 了解挥发性成分和生物活性是开发新型酒精饮料的关键.
研究的目的:
- 为了优化Undaria混合液 (UBL) 的超声波处理和Undaria发酵葡萄酒 (UFW) 的发酵.
- 识别挥发性化合物并评估UBL和UFW的抗氧化特性.
- 评估Undaria pinnatifida作为功能性酒精饮料来源的潜力.
主要方法:
- 优化超声波加工和发酵参数.
- 高灵敏度固相微提取气色谱气色谱飞行时间质谱 (HS-SPME-GC×GC-TOF-MS) 用于挥发性化合物分析.
- 抗氧化剂测试 (例如,自由基清除活动).
主要成果:
- 优化的UBL实现了0.66g/L的多糖含量和39.2%的酒精含量.
- 优化的UFW达到9.81g/L的多糖含量和8.3%的酒精含量.
- 确定了34种挥发性化合物,其中在UBL中占主导地位,UFW中的脂肪酸占主导地位,有助于形成独特的风味特征.
- UBL和UFW都表现出剂量依赖的自由基清除活性.
结论:
- 使用优化方法,可以有效地将Undaria pinnatifida加工成酒精饮料 (UBL和UFW).
- 鉴定的挥发性化合物和证明的抗氧化特性支持开发功能性和风味丰富的海藻制液.
- 这项研究将Undaria作为酒精饮料和食品行业创新的新资源.
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