Method for extracting glucoside bonded aroma substances and method for preparing kiwi fruit wine
阅读说明：本技术 糖苷键合态香气物质的提取方法及猕猴桃酒的制备方法 (Method for extracting glucoside bonded aroma substances and method for preparing kiwi fruit wine ) 是由 樊明涛 赵宁 戚一曼 张�杰 于 2019-10-29 设计创作，主要内容包括：本发明公开了糖苷键合态香气物质的提取方法及猕猴桃酒的制备方法。所公开的糖苷键合态香气物质的提取方法是以猕猴桃皮或皮渣为提取原料。所公开的猕猴桃酒的制备方法包括以带皮猕猴桃为原料榨取果汁,之后对去渣的果汁依次进行酶解、发酵、过滤,所得滤液为原酒,接着在原酒中添加糖苷键合态香气物质提取液,后经在15-20℃条件下进行避光陈酿,所述糖苷键合态香气物质提取液为本发明所述方法提取的糖苷键合态香气物质提取液。本发明以猕猴桃加工副产物皮渣为原料提取糖苷键合态香气物质并对其进行利用,在提高猕猴桃酒品质特性的同时,可增加副产物利用率,提高猕猴桃附加值。(The invention discloses a method for extracting glucoside bonded aroma substances and a method for preparing kiwi fruit wine. The method for extracting the glucoside bonded aroma substances takes kiwi fruit peel or peel residues as extraction raw materials. The preparation method of the kiwi fruit wine comprises the steps of squeezing juice from the kiwi fruit with peel, sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue, taking the obtained filtrate as raw wine, adding a glucoside bonding state aroma substance extracting solution into the raw wine, and carrying out dark brewing at the temperature of 15-20 ℃, wherein the glucoside bonding state aroma substance extracting solution is the glucoside bonding state aroma substance extracting solution extracted by the method. According to the method, the glucoside bonding-state aroma substances are extracted and utilized by taking the peel residues of the kiwi fruit processing byproducts as raw materials, so that the utilization rate of the byproducts can be increased and the additional value of the kiwi fruit can be increased while the quality characteristics of the kiwi fruit wine are improved.)
1. A method for extracting glucoside bonding-state aroma substances is characterized in that raw materials of the extraction method are kiwi fruit peel or juiced kiwi fruit peel residues.
2. A method for extracting glucoside bonding-state aroma substances in kiwi fruit peel residues is characterized by comprising the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, eluting with water and methanol in sequence in the process, and collecting methanol eluate;
removing methanol from the methanol eluate to obtain glucoside bonded aroma substance extractive solution.
3. The method for extracting the glucoside bonded aroma substance in the kiwi fruit peel residue of claim 2, wherein the solution for soaking is a phosphate buffer solution containing ethanol, and the ethanol in the filtrate needs to be removed after the soaking solution is filtered.
4. The method of claim 2, wherein the activation comprises: swelling the adsorption resin by using ethanol, washing with water, sequentially eluting and activating by using pentane, water and methanol, and finally washing with water.
5. The method for extracting the glucoside bonded aroma substance in the kiwi peel residue of claim 2, wherein the water, pentane and methanol are used in the same amount, and the elution flow rate is the same.
6. A preparation method of kiwi fruit wine is characterized by comprising the following steps:
squeezing juice from a kiwi fruit with peel as a raw material, sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue to obtain a filtrate as raw wine, adding a glucoside bonding state aroma substance extracting solution into the raw wine, and carrying out dark ageing at 15-20 ℃, wherein the glucoside bonding state aroma substance extracting solution is the glucoside bonding state aroma substance extracting solution extracted by the method of claim 1, 2, 3, 4 or 5.
7. The method for preparing kiwi wine according to claim 6, comprising:
(1) squeezing juice from Actinidia chinensis with peel;
(2) extracting a glucoside bonding state aroma substance extracting solution by using squeezed kiwi fruit peel residues as a raw material by adopting the method of claim 2, 3, 4 or 5;
(3) sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue to obtain a filtrate as raw wine, adding the glucoside bonding state aroma substance extracting solution prepared in the step (2) into the raw wine, and carrying out dark ageing at the temperature of 15-20 ℃; the volume ratio of the wine base to the bonding-state aroma substance extracting solution is 25: 1-33: 1.
8. A method for detecting glucoside bonding-state aroma substances in kiwi fruit peel residues is characterized by comprising the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, sequentially eluting with water, pentane and methanol in the process, and collecting methanol eluent;
removing methanol in the methanol eluate to obtain glucoside bonded aroma substance extractive solution;
and then, carrying out enzymolysis on the extracted glucoside bonding state aroma substance extracting solution by using β -glucosidase, and then carrying out GC-MS detection or adopting an electronic nose probe for detection.
9. The method of claim 8, wherein the electronic nose probe testing comprises: diluting the enzymolysis sample, standing at room temperature for a certain time, and detecting by using an electronic nose probe.
Technical Field
The invention relates to application of a glucoside bonding state aroma substance in fruit processing byproducts (peel residues) in kiwi fruit wine, in particular to an extraction method of the glucoside bonding state aroma substance in the kiwi fruit peel residues, a detection method of the glucoside bonding state aroma substance in the kiwi fruit peel residues and a preparation method of the kiwi fruit wine.
Background
The kiwi fruit is a fruit with rich nutrition, the food types developed by taking the kiwi fruit as a raw material are popular with consumers, wherein the kiwi fruit wine can emerge from all kiwi fruit developed food types due to the health of the processing technology, but the existing kiwi fruit wine has the problem of insufficient aroma.
Disclosure of Invention
Aiming at the defects or shortcomings of the prior art, the invention aims to provide a method for extracting glucoside bonding-state aroma substances
The raw material of the extraction method of the glucoside bonded state aroma substance provided by the invention is kiwi fruit peel or juiced kiwi fruit peel residue.
Further, the invention provides a method for extracting glucoside bonding state aroma substances in the kiwi fruit peel residues. The method for extracting the glucoside bonded-state aroma substances in the kiwi fruit peel residues comprises the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, eluting with water and methanol in sequence in the process, and collecting methanol eluate;
removing methanol from the methanol eluate to obtain glucoside bonded aroma substance extractive solution.
Preferably, the solution for soaking in the invention is phosphate buffer solution containing ethanol, and the ethanol in the filtrate needs to be removed after the soaking solution is filtered.
Preferably, the activation according to the present invention comprises: swelling the adsorption resin by using ethanol, washing with water, sequentially eluting and activating by using pentane, water and methanol, and finally washing with water.
Preferably, the water, pentane and methanol are used in the same amount and the elution flow rate is the same during the activation of the present invention.
The second purpose of the invention is to provide a preparation method of the kiwi fruit wine, and the preparation method of the kiwi fruit wine comprises the following steps:
the method comprises the steps of squeezing juice from a kiwi fruit with peel as a raw material, sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue, taking the obtained filtrate as raw wine, adding a glucoside bonding state aroma substance extracting solution into the raw wine, and carrying out dark ageing at 15-20 ℃, wherein the glucoside bonding state aroma substance extracting solution is the glucoside bonding state aroma substance extracting solution extracted by the method.
Specifically, the preparation method of the kiwi fruit wine comprises the following steps:
(1) squeezing juice from Actinidia chinensis with peel;
(2) extracting a glucoside bonding state aroma substance extracting solution by using squeezed kiwi fruit peel residues as a raw material by adopting the method;
(3) sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue to obtain a filtrate as raw wine, adding the glucoside bonding state aroma substance extracting solution prepared in the step (2) into the raw wine, and carrying out dark ageing at the temperature of 15-20 ℃; the volume ratio of the wine base to the bonding-state aroma substance extracting solution is 25: 1-33: 1.
Further, the invention also provides a method for detecting the glucoside bonding state aroma substances in the kiwi fruit peel residues. The detection method provided by the invention comprises the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, sequentially eluting with water, pentane and methanol in the process, and collecting methanol eluent;
removing methanol in the methanol eluate to obtain glucoside bonded aroma substance extractive solution;
and then, carrying out enzymolysis on the extracted glucoside bonding state aroma substance extracting solution by using β -glucosidase, and then carrying out GC-MS detection or adopting an electronic nose probe for detection.
Preferably, the electronic nose probe detection of the invention comprises: diluting the enzymolysis sample, standing at room temperature for a certain time, and detecting by using an electronic nose probe.
Compared with the prior art, the invention has the following advantages:
(1) the invention adopts the kiwi fruit processing by-product (skin residue) as the raw material to extract the glucoside bonding state aroma substance, can reduce leftovers generated by the kiwi fruit deep processing, avoids environmental pollution and improves the utilization rate of the kiwi fruit.
(2) The invention adds the bonding-state aroma substance extracted from the peel residue into the kiwi fruit wine for the first time, can effectively improve the quality characteristics of the kiwi fruit wine, and mainly comprises the following components: reducing wine-like antioxidant activity, total phenol content and aromatic substance reduction degree, and increasing terpene compound concentration, so as to make kiwi wine have more intense and harmonious aroma.
(3) Compared with the traditional extraction method, the operation steps for extracting the glucoside bonding-state aroma substances are not complicated by a derivatization method, and the rearrangement and degradation of terpenes caused by acidolysis can be avoided; the extraction is carried out at low temperature, so that the fragrance loss caused by high temperature can be avoided.
Drawings
FIG. 1 is a gas chromatography-mass spectrometry combined detection diagram of bonded aroma substances of Haiword skin slag of the invention after 48h enzymolysis;
FIG. 2 is a radar chart of the electronic nose of example 3 for fragrance components, where the numbers 1-10 correspond to those in Table 2, and where the
FIG. 3 is a gas chromatography-mass spectrometry combined detection diagram of the golden fruit peel residue bonded aroma substances after 48h enzymolysis;
FIG. 4 is a gas chromatography-mass spectrometry combined detection diagram of the slow fragrant skin slag bonded state aroma substance after 48h enzymolysis;
FIG. 5 is a graph showing the comparison of polyphenol content in the juice fermentation (clear juice fermentation) and the fermented wine base with dregs;
FIG. 6 is a graph comparing the antioxidant activity of juice fermentation (clear juice fermentation) and fermented wine base with dregs;
FIG. 7 is a graph showing the effect of a glycosidically bonded aroma on the phenolic compound content of kiwi wine;
FIG. 8 is a graph showing the effect of a glycosidically bonded aroma substance on the anti-oxidative activity of kiwi fruit wine;
FIG. 9 is a graph showing the effect of a flavor substance in a glycoside bonding state on the flavor characteristics of kiwi fruit wine.
Detailed Description
The glucoside bonding state aroma substance is a compound formed by connecting sugar or a sugar derivative and aglycone through a glycosidic bond, is a flavor precursor substance, has no volatility, and can generate a free volatile matter after enzymolysis or acidolysis.
Based on years of development research and cognition of the inventor on the kiwi fruit, the invention provides that the economic value of the kiwi fruit is improved by extracting glycosidic bond aroma substances in kiwi fruit peel or/and waste kiwi fruit peel residue. The kiwi fruit peel is waste kiwi fruit peel stripped in the kiwi fruit deep processing process; the juiced Chinese gooseberry peel residue is waste peel residue separated after juicing (such as centrifugal juicing) the whole Chinese gooseberry. The kiwi fruit peel and kiwi fruit peel residues can be sourced from kiwi fruit deep processing factories.
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below.
The kiwi peel dregs used in the following examples are collected from byproducts (peel dregs) produced in the production and processing of kiwi fruit juice, fruit wine or preserved fruit, etc., and homogenized by a homogenizer so as to sufficiently extract the glucoside bonding-state aroma substances.