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- Title
人工催陈方式对松茸黄酒风味及抗氧化活性的影响.
- Authors
黄婷; 刘丹; 赵金松
- Abstract
In order to study the effects of different artificial aging methods (microwave aging, ultrasonic aging, alternating hot and cold aging and natural aging) on the flavor and antioxidant activities of Tricholoma matsutake Huangjiu, the flavor of T. matsutake Huangjiu were analyzed by headspace solid-phase microextraction combined with (HS-SPME-GC-MS), and HPLC. Combined with the determination of functional indexes and antioxidant activities, the aging effect of different aging methods on T. matsutake Huangjiu was compared. The results showed that the optimum time of microwave aging was 3 months, the cumulative odour activity value (OAV) of T. matsutake Huangjiu was the highest (1741.59) under this treatment method, the OAV of characteristic compounds (E)-methyl cinnamate and 1-octen-3-ol of T. matsutake was the highest, which were 1.42 and 2.79, respectively. The organic acid, polyphenols, polysaccharides, and flavonoids contents, the 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide anion radicals scavenging rates in microwave aging treatment group were higher, which were 18 225.82 mg/L, 19.63 mg/L, 2.73 mg/ml, 24.35 mg/L, 96.73%, 93.63%, and 83.35%. Therefore, microwave treatment was suitable for T. matsutake Huangjiu aging.
- Publication
China Brewing, 2024, Vol 43, Issue 5, p216
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2024.05.033