刘慧;刘杰超;李佳秀;张春岭;陈大磊;焦中高;

• 1:中国农业科学院郑州果树研究所

摘要(Abstract)：

【目的】建立一套适合樱桃酒品质评价的方法,为筛选适宜果酒加工的樱桃品种提供参考依据。【方法】对11个甜樱桃品种酿造的樱桃酒进行品质、营养物质和抗氧化能力等19项指标的测定,采用描述性统计、主成分分析与聚类分析对樱桃酒品质进行评价。【结果】不同品种樱桃酒19项品质指标均存在显著差异。主成分分析结果显示,前3个主成分的累积方差贡献率为85.736%,反映了樱桃酒品质的绝大部分信息;决定第1主成分数值的主要是酚类物质含量及抗氧化能力;决定第2主成分数值的主要是维生素C、挥发酸、总酸含量;决定第3主成分数值的主要是a*。11个品种樱桃酒品质综合得分最高的是‘早大果’,最低为‘布鲁克斯’。聚类分析将11个樱桃品种聚为4类,结果与主成分得分结果相一致。【结论】找出樱桃酒品质综合评价的3个主成分,初步判定‘早大果’是适宜樱桃酒加工的优良品种,而‘布鲁克斯’不适宜果酒加工。

关键词(KeyWords)： 樱桃酒;品质;聚类分析;主成分分析;综合评价

Abstract:

Keywords:

基金项目(Foundation): 中国农业科学院科技创新工程专项(CAAS-ASTIP-2017-ZFRI)

作者(Author): 刘慧;刘杰超;李佳秀;张春岭;陈大磊;焦中高;

Email:

DOI: 10.13925/j.cnki.gsxb.20170030

参考文献(References)：

• [1]肖军霞,黄国清,迟玉森.樱桃花色苷的提取及抗氧化活性研究[J].中国食品学报,2011,11(5):70-75.XIAO Junxia,HUANG Guoqing,CHI Yusen.Extraction of anthocyanins from cherry and its antioxidant activity[J].Journal of Chinese Institute of Food Science and Technology,2011,11(5):70-75.
• [2]CHOCKCHAISAWASDEE S,GOLDING J B,VUONG Q V,PAPOUTSIS K,STATHOPOULOS C E.Sweet cherry:composition,postharvest preservation,processing and trends for its future use[J].Trends in Food Science and Technology,2016,55:72-83.
• [3]KIRAKOSYAN A,SEYMOUR E M,LLANES D E U,KAUFMAN P B,BOLLING S F.Chemical profile and antioxidant capacities of tart cherry products[J].Food Chemistry,2009,115(1):20-25.
• [4]JAKOBEK L,?ERUGA M,VO?A S,?INDRAK Z,DOBRI?EVI?N.Flavonol and phenolic acid composition of sweet cherries(cv.Lapins)produced on six different vegetative rootstocks[J].Scientia Horticulturae,2009,123(1):23-28.
• [5]GONZáLEZ-GóMEZ D,LOZANO M,FERNáNDEZ-LEóN M F,BERNALTE M J,AYUSO M C,RODRíGUEZ A B.Sweet cherry phytochemicals:identification and characterization by HPLCDAD/ES-MS in six sweet-cherry cultivars grown in Valle del Jerte(Spain)[J].Journal of Food Composition and Analysis,2010,23(6):533-539.
• [6]刘文丽,孙舒扬,贡汉生,车长远,金成武.不同酿酒酵母发酵的干红樱桃酒酒体成分及感官质量分析[J].食品与发酵工业,2016,42(1):157-162.LIU Wenli,SUN Shuyang,GONG Hansheng,CHE Changyuan,JIN Chengwu.The compositional profile and sensory analysis of cherry wines fermented by different Saccharomyces cerevisiae strains[J].Food and Fermentation Industries,2016,42(1):157-162.
• [7]张艳.中国樱桃果实酿酒工艺及香气成分变化研究[D].雅安:四川农业大学,2008.ZHANG Yan.Study on the brewing technology of Chinese cherry and change of the aroma components[D].Ya’an:Sichuan Agricultural University,2008.
• [8]肖作兵,周璇,牛云蔚.发酵温度对樱桃酒香气物质和有机酸的影响[J].中国食品学报,2016,16(7):259-267.XIAO Zuobing,ZHOU Xuan,NIU Yunwei.The influence of different fermentation temperature on the flavor of cherry wine[J].Journal of Chinese Institute of Food Science and Technology,2016,16(7):259-267.
• [9]GONZALEZ-MAS M C,GARCIA-RIANO L M,ALFARO C,RAMBLA J L,PADILLA A I,GUTIERREZ A.Headspace-based techniques to identify the principal volatile compounds in red grape cultivars[J].International Journal of Food Science and Technology,2009,44(3):510-518.
• [10]吕国涛,牛宇,单璐,冀佩双,张丽珍.高效液相色谱法测定樱桃汁及不同酿酒酵母所酿樱桃酒的活性成分[J].食品与发酵工业,2016,42(8):171-177.LüGuotao,NIU Yu,SHAN Lu,JI Peishuang,ZHANG Lizhen.Analysis of active ingredient in cherry juice and different cherry wine by high performance liquid chromatography[J].Food and Fermentation Industries,2016,42(8):171-177.
• [11]范兆军.响应面优化樱桃果酒发酵条件的研究[J].农产品加工,2013(5):22-25.FAN Zhaojun.Optimization of fermentation conditions of cherry wine by response surface methodology[J].Farm Products Processing,2013(5):22-25.
• [12]闫真真,徐彩荣,朱传合.维生素C对中国樱桃发酵工艺影响的研究[J].酿酒,2013,40(3):75-77.YAN Zhenzhen,XU Cairong,ZHU Chuanhe.Study on the effect of ascorbic acid on cherry wine fermentation process[J].Liquor Making,2013,40(3):75-77.
• [13]SUN S Y,JIANG W G,ZHAO Y P.Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines[J].Food Chemistry,2011,127(2):547-555.
• [14]牛云蔚,肖作兵,王英,朱建才,顾永波.不同樱桃酒的抗氧化性能研究[J].食品工业,2013,34(8):157-159.NIU Yunwei,XIAO Zuobing,WANG Ying,ZHU Jiancai,GU Yongbo.Research of antioxidant activities of different cherry wines[J].The Food Industry,2013,34(8):157-159.
• [15]NIU Y W,ZHANG X M,XIAO Z B,SONG S Q,JIA C S,YU H Y,FANG L L,XU C H.Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes[J].Journal of Chromatography B,2012,902:55-60.
• [16]XIAO Z B,FANG L L,NIU Y W,YU H Y.Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine[J].Food Chemistry,2015,186:69-73.
• [17]王月晖,崔灵绸,徐洪宇,张京芳,侯力璇,成冰.不同品种干红葡萄酒色泽及抗氧化活性分析[J].中国食品学报,2014,14(10):252-259.WANG Yuehui,CUI Lingchou,XU Hongyu,ZHANG Jingfang,HOU Lixuan,CHENG Bing.The difference in color parameters and antioxidant activities of varieties of dry red wine[J].Journal of Chinese Institute of Food Science and Technology,2014,14(10):252-259.
• [18]李侠.红枣酒发酵工艺研究及品质分析[D].郑州:河南工业大学,2012.LI Xia.The research of the fermentation technology of jujube wines and the analysis of quality[J].Zhengzhou:Henan University of Technology,2012.
• [19]中华人民共和国质量监督检验检疫总局,中国国家标准化管理委员会.葡萄酒、果酒通用分析方法:GB/T 15038—2006[S].北京:中国标准出版社,2006.General Administration of Quality Supervision,Inspection and Quarantine of the People’s Republic of China.Analytical methods of wine and fruit wine:GB/T 15038—2006[S].Beijing:Standards Press of China,2006.
• [20]OSMAN A M,WONG K K Y,FERNYHOUGH A.ABTs radicaldriven oxidation of polyphenols:Isolation and structural elucidation of covalent adducts[J].Biochemical and Biophysical Research Communications,2006,346(1):321-329.
• [21]RAUDONIS R,RAUDONE L,JAKSTAS V,JANULIS V.Comparative evaluation of post-column free radical scavenging and ferric reducing antioxidant power assays for screening of antioxidants in strawberries[J].Journal of Chromatography A,2012,1233:8-15.
• [22]SEERAM N P,AVIRAM M,ZHANG Y J,HENNING S M,FENG L,DREHER M,HEBER D.Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States[J].Journal of Agricultural and Food Chemistry,2008,56(4):1415-1422.
• [23]王益民,张珂,许飞华,王玉,任晓卫,张宝琳.不同品种枸杞子营养成分分析及评价[J].食品科学,2014,35(1):34-38.WANG Yimin,ZHANG Ke,XU Feihua,WANG Yu,REN Xiaowei,ZHANG Baolin.Chemical analysis and nutritional evaluation of different varieties of goji berries(Lycium barbarum L.)[J].Food Science,2014,35(1):34-38.
• [24]高惠璇.应用多元统计分析[M].北京:北京大学出版社,2005:216-321.GAO Huixuan.Applied multivariate statistical analysis[M].Beijing:Peking University Press,2005:216-321.
• [25]MIKAMI-KONISHIDE I,MURAKAMI S,NAKANISHI K,TAKAHASHI Y,YAMAGUCHI M,SHIOYA T,WATANABE J,HINO A.Antioxidant capacity and polyphenol content of extracts from crops cultivated in Japan,and the effect of cultivation environment[J].Food Science and Technology Research,2013,19(1):69-79.
• [26]孙玉刚,魏国芹,张承安,秦志华,李芹,孙杨.甜樱桃早熟品种早大果的选育[J].中国果树,2013(6):9-12.SUN Yugang,WEI Guoqin,ZHANG Cheng’an,QIN Zhihua,LI Qin,SUN Yang.The breeding of early-maturing variety of sweet cherry‘Zaodaguo’[J].China Fruits,2013(6):9-12.
• [27]公丽艳,孟宪军,刘乃侨,毕金峰.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285.GONG Liyan,MENG Xianjun,LIU Naiqiao,BI Jinfeng.Evaluation of apple quality based on principal component and hierarchical cluster analysis[J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(13):276-285.
• [28]PARR W V,GEOFFREY W K,HEATHERBELL D A.The nose knows:influence of colour on perception of wine aroma[J].Journal of Wine Research,2003,14(2/3):79-101.
• [29]GONZ LEZ-NEVES G,CHARAMELO D,BALADO J,BARREIRO L,BOCHICCHIO R,GATTO G,GIL G,TESSORE A,CARBONNEAU A.Phenolic potential of Tannat,Cabernet-Sauvignon and Merlot grapes and their correspondence with wine composition[J].Analytica Chimica Acta,2004,513(1):191-196.