桑葚及桑葚果酒的研究进展
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摘要
桑葚是桑科桑属植物成熟果穗的统称,不仅具有极高的营养和保健功能,还含有大量白藜芦醇、黄酮类、多糖等功能活性成分,是天然的功能性原材料。桑葚经过发酵酿造成果酒之后能很好保留桑葚的营养价值和功能活性成分,并赋予桑葚果酒酒香。该文综述了桑葚的主要功能活性成分,桑葚果酒的酿造酵母、发酵工艺、澄清工艺及香气成分,并对桑葚的深加工及桑葚果酒的发展前景做了展望,为桑葚的深加工和桑葚果酒的研究开发提供理论参考。
Mulberry,a general term for ripen fruits of mulberry,contains a lot of functional ingredients,such as resveratrol,flavonoids,and polysaccharides,which makes it not only highly nutritious but also of health care functions. The mulberry wine manufactured by fermentation preserves mulberry's nutritive values and functional components,and also provides the wine with unique flavor. This paper reviewed recent research progresses on main functional components of mulberries,yeasts used for wine-making,fermentation processes,clarification processes,and aroma components of mulberry wine. Further processing and development of mulberry wine were prospected and relevant theoretical references were provided.
Mulberry,a general term for ripen fruits of mulberry,contains a lot of functional ingredients,such as resveratrol,flavonoids,and polysaccharides,which makes it not only highly nutritious but also of health care functions. The mulberry wine manufactured by fermentation preserves mulberry's nutritive values and functional components,and also provides the wine with unique flavor. This paper reviewed recent research progresses on main functional components of mulberries,yeasts used for wine-making,fermentation processes,clarification processes,and aroma components of mulberry wine. Further processing and development of mulberry wine were prospected and relevant theoretical references were provided.
引文
[1]李丰廷,邹波,徐玉娟,等.真空冷冻与热风联合干燥对桑葚干品质的影响[J].广东农业科学,2017,44(11):129-137.
[2]谢小花,陈静,安晓婷,等.不同处理方法对桑葚果酒澄清效果的影响[J].文山学院学报,2017,30(3):28-30.
[3]TSUDUKI T,KIKUCHI I,KIMURA T,et al.Intake of mulberry 1-deoxynojirimycin prevents diet-induced obesity through increases in adiponectin inmice[J].Food Chemistry,2013,139(1-4):16-23.
[4]LOU H,HU Y,ZHANG L,et al.Nondestructive evaluation of the changes of total flavonoid,total phenols,ABTS and DPPH radical scavenging activities,and sugars during mulberry(Morus alba L.)fruits development by chlorophyll fluorescence and RGB intensity values[J].LWT-Food Science and Technology,2012,47(1):19-24.
[5]ERCISLI S,ORHAN E.Chemical composition of white(Morus Alba L.),red(Morus rubra L.),and black(Morus nigra L.)mulberry fruits[J].Food Chemistry,2007,103(4):1 380-1 384.
[6]杨若琳,陈文胜,卢小草,等.不同品种和生长期桑葚花青素成分对比分析[J].福建林业科技,2017,44(4):48-51;78.
[7]DU Q,ZHENG J,XU Y.Composition of anthocyanins in mulberry and their antioxidantactivity[J].Journal of Food Composition&Analysis,2008,21(5):390-395.
[8]徐平康,张晨曦,孙翔宇,等.中国桑葚产品种类及消费者认知调查[J].农产品加工,2016(11):44-51.
[9]张晶,左勇,谢光杰,等.发酵条件对桑椹果酒中挥发酸的影响[J].食品工业科技,2018,39(1):117-121.
[10]曹培杰,马剑,崔晋,等.桑葚果酒酵母菌的筛选及其发酵性能研究[J].食品研究与开发,2018,39(5):151-155.
[11]孙乐,张小东,郭迎迎.桑葚的化学成分和药理作用研究进展[J].人参研究,2016,28(2):49-54.
[12]王娜,范作卿,朱琳,等.桑椹的化学成分及应用研究进展[J].现代农业科技,2017(9):261-263;266.
[13]孙景然,邓炳楠,姚晨,等.白藜芦醇的生理功能及其在高原医学领域的应用前景[J].解放军预防医学杂志,2018,36(3):414-416;421.
[14]游义琳,盛启明,张倩雯,等.桑椹及桑椹酒多酚提取物对BAT-cMyc细胞增殖及分化的影响[J].现代食品科技,2015,31(6):6-12.
[15]韩军军,张玉明,潘学峰,等.白藜芦醇诱导肿瘤细胞凋亡研究进展[J].世界科学技术-中医药现代化,2016,18(12):2 176-2 181.
[16]卢晨欣,孙警辉,伍春莲.白藜芦醇与紫杉醇联合用药对人喉癌Hep-2细胞凋亡机制的研究[J].中国中药杂志,2016,41(3):476-483.
[17]张万生,赵荣,田丰雨,等.白藜芦醇对人前列腺癌细胞株PC-3增殖、凋亡的影响及其机制[J].山东医药,2018,58(7):36-38.
[18]陈琼玲,薛霖莉,樊迎,等.响应面法优化桑葚果渣中白藜芦醇的提取工艺[J].山西农业科学,2016,44(6):836-839;856.
[19]郎宇曦,马岩,李斌,等.黄酮类化合物与其他化合物相互作用的研究进展[J].食品科学,2018,39(9):258-264.
[20]WU J C,LAI C S,TSAI M L,et al.Chemopreventive effect of natural dietary compounds on xenobiotic-induced toxicity[J].Journal of Food&Drug Analysis,2017,25(1):176-186.
[21]李旭光,方莲花,杜冠华.黄酮类化合物的心血管保护作用机制研究进展[J].中国药理学通报,2018,34(6):741-744.
[22]KUMAR S,PANDEY A K.Chemistry and Biological Activities of Flavonoids:An Overview[J].The Scientific World Journal,2013(11):162 750-162 766.
[23]刘玮,陈亮,吴志明,等.3种不同产地桑葚抗氧化成分含量及能力测定[J].食品研究与开发,2016,37(6):22-26.
[24]牛天羽.4种桑的桑葚与桑叶有效成分和生物活性研究[D].长春:吉林农业大学,2015.
[25]骆新,王忠,朱虎虎,等.桑葚多糖对环磷酰胺诱导小鼠免疫功能低下的调节作用[J].新疆医科大学学报,2018,41(1):75-78.
[26]谢小花,陈静,安晓婷,等.桑葚的化学成分和功效作用研究进展[J].吉林工程技术师范学院学报,2017,33(9):85-87.
[27]代君君,范涛,章玉萍,等.桑葚成熟过程中多糖的动态变化[J].食品安全导刊,2016(15):137-138.
[28]田仁君.桑葚多糖的分离纯化及组成分析[J].华西药学杂志,2014,29(4):401-404.
[29]赵秀玲,范道春.桑椹的生理活性成分、提取检测及药理作用研究进展[J].药物分析杂志,2017,37(3):378-385.
[30]任博.桑葚果酒发酵工艺研究[D].杨凌:西北农林科技大学,2015.
[31]王杰利,潘丽梅,王殿东,等.武陵山区桑葚酿酒酵母菌种筛选研究[J].中国酿造,2014,33(7):72-77.
[32]曹倩雯,郑飞云,赵佳迪,等.桑葚果酒专用酵母的分离、筛选及鉴定[J].食品与发酵工业,2017,43(3):94-98.
[33]黄星源,郭正忠.发酵型桑葚果酒的研制[J].酿酒科技,2014(11):58-60.
[34]曾霞,陆燕,曹建平,等.桑葚酒发酵工艺优化及其主要香气成分分析[J].酿酒科技,2016(1):120-124.
[35]黄琼,熊世英,吴伯文.桑葚果酒酿造工艺的研究[J].食品工业,2016,37(8):113-116.
[36]胡康,周金虎,颜雪辉,等.桑葚酒发酵工艺的研究[J].酿酒,2017,44(5):42-47.
[37]杨芳,王中兴,王克刚,等.星点设计-响应面法优化桑葚果酒发酵工艺[J].酿酒科技,2017(12):21-26.
[38]刘功良,余洁瑜,姜弘佳,等.桑葚果酒的发酵工艺研究[J].中国酿造,2017,36(11):59-63.
[39]叶学林,程水明,温露文,等.响应面法优化桑葚果酒发酵工艺[J].中国酿造,2017,36(12):105-109.
[40]谢小花,张皊莉,陈叶,等.桑葚果酒的酿造工艺研究[J].安徽农业大学学报,2018,45(2):201-207.
[41]王婷,毛亮,雷静,等.优质桑葚酒酿造工艺的研究[J].酿酒科技,2015(1):86-88;92.
[42]周金虎,方尚玲,曹敬华,等.桑葚酒的澄清和稳定性研究[J].酿酒,2017,44(6):54-60.
[43]刘玮,陈亮,吴志明,等.不同酵母发酵的桑葚果酒香气成分的分析[J].食品研究与开发,2013,34(24):212-217.
[44]刘玮,金田茜,康钰莹,等.不同产地桑葚酿造的果酒香气成分分析[J].食品与发酵科技,2015,51(4):64-68.
[2]谢小花,陈静,安晓婷,等.不同处理方法对桑葚果酒澄清效果的影响[J].文山学院学报,2017,30(3):28-30.
[3]TSUDUKI T,KIKUCHI I,KIMURA T,et al.Intake of mulberry 1-deoxynojirimycin prevents diet-induced obesity through increases in adiponectin inmice[J].Food Chemistry,2013,139(1-4):16-23.
[4]LOU H,HU Y,ZHANG L,et al.Nondestructive evaluation of the changes of total flavonoid,total phenols,ABTS and DPPH radical scavenging activities,and sugars during mulberry(Morus alba L.)fruits development by chlorophyll fluorescence and RGB intensity values[J].LWT-Food Science and Technology,2012,47(1):19-24.
[5]ERCISLI S,ORHAN E.Chemical composition of white(Morus Alba L.),red(Morus rubra L.),and black(Morus nigra L.)mulberry fruits[J].Food Chemistry,2007,103(4):1 380-1 384.
[6]杨若琳,陈文胜,卢小草,等.不同品种和生长期桑葚花青素成分对比分析[J].福建林业科技,2017,44(4):48-51;78.
[7]DU Q,ZHENG J,XU Y.Composition of anthocyanins in mulberry and their antioxidantactivity[J].Journal of Food Composition&Analysis,2008,21(5):390-395.
[8]徐平康,张晨曦,孙翔宇,等.中国桑葚产品种类及消费者认知调查[J].农产品加工,2016(11):44-51.
[9]张晶,左勇,谢光杰,等.发酵条件对桑椹果酒中挥发酸的影响[J].食品工业科技,2018,39(1):117-121.
[10]曹培杰,马剑,崔晋,等.桑葚果酒酵母菌的筛选及其发酵性能研究[J].食品研究与开发,2018,39(5):151-155.
[11]孙乐,张小东,郭迎迎.桑葚的化学成分和药理作用研究进展[J].人参研究,2016,28(2):49-54.
[12]王娜,范作卿,朱琳,等.桑椹的化学成分及应用研究进展[J].现代农业科技,2017(9):261-263;266.
[13]孙景然,邓炳楠,姚晨,等.白藜芦醇的生理功能及其在高原医学领域的应用前景[J].解放军预防医学杂志,2018,36(3):414-416;421.
[14]游义琳,盛启明,张倩雯,等.桑椹及桑椹酒多酚提取物对BAT-cMyc细胞增殖及分化的影响[J].现代食品科技,2015,31(6):6-12.
[15]韩军军,张玉明,潘学峰,等.白藜芦醇诱导肿瘤细胞凋亡研究进展[J].世界科学技术-中医药现代化,2016,18(12):2 176-2 181.
[16]卢晨欣,孙警辉,伍春莲.白藜芦醇与紫杉醇联合用药对人喉癌Hep-2细胞凋亡机制的研究[J].中国中药杂志,2016,41(3):476-483.
[17]张万生,赵荣,田丰雨,等.白藜芦醇对人前列腺癌细胞株PC-3增殖、凋亡的影响及其机制[J].山东医药,2018,58(7):36-38.
[18]陈琼玲,薛霖莉,樊迎,等.响应面法优化桑葚果渣中白藜芦醇的提取工艺[J].山西农业科学,2016,44(6):836-839;856.
[19]郎宇曦,马岩,李斌,等.黄酮类化合物与其他化合物相互作用的研究进展[J].食品科学,2018,39(9):258-264.
[20]WU J C,LAI C S,TSAI M L,et al.Chemopreventive effect of natural dietary compounds on xenobiotic-induced toxicity[J].Journal of Food&Drug Analysis,2017,25(1):176-186.
[21]李旭光,方莲花,杜冠华.黄酮类化合物的心血管保护作用机制研究进展[J].中国药理学通报,2018,34(6):741-744.
[22]KUMAR S,PANDEY A K.Chemistry and Biological Activities of Flavonoids:An Overview[J].The Scientific World Journal,2013(11):162 750-162 766.
[23]刘玮,陈亮,吴志明,等.3种不同产地桑葚抗氧化成分含量及能力测定[J].食品研究与开发,2016,37(6):22-26.
[24]牛天羽.4种桑的桑葚与桑叶有效成分和生物活性研究[D].长春:吉林农业大学,2015.
[25]骆新,王忠,朱虎虎,等.桑葚多糖对环磷酰胺诱导小鼠免疫功能低下的调节作用[J].新疆医科大学学报,2018,41(1):75-78.
[26]谢小花,陈静,安晓婷,等.桑葚的化学成分和功效作用研究进展[J].吉林工程技术师范学院学报,2017,33(9):85-87.
[27]代君君,范涛,章玉萍,等.桑葚成熟过程中多糖的动态变化[J].食品安全导刊,2016(15):137-138.
[28]田仁君.桑葚多糖的分离纯化及组成分析[J].华西药学杂志,2014,29(4):401-404.
[29]赵秀玲,范道春.桑椹的生理活性成分、提取检测及药理作用研究进展[J].药物分析杂志,2017,37(3):378-385.
[30]任博.桑葚果酒发酵工艺研究[D].杨凌:西北农林科技大学,2015.
[31]王杰利,潘丽梅,王殿东,等.武陵山区桑葚酿酒酵母菌种筛选研究[J].中国酿造,2014,33(7):72-77.
[32]曹倩雯,郑飞云,赵佳迪,等.桑葚果酒专用酵母的分离、筛选及鉴定[J].食品与发酵工业,2017,43(3):94-98.
[33]黄星源,郭正忠.发酵型桑葚果酒的研制[J].酿酒科技,2014(11):58-60.
[34]曾霞,陆燕,曹建平,等.桑葚酒发酵工艺优化及其主要香气成分分析[J].酿酒科技,2016(1):120-124.
[35]黄琼,熊世英,吴伯文.桑葚果酒酿造工艺的研究[J].食品工业,2016,37(8):113-116.
[36]胡康,周金虎,颜雪辉,等.桑葚酒发酵工艺的研究[J].酿酒,2017,44(5):42-47.
[37]杨芳,王中兴,王克刚,等.星点设计-响应面法优化桑葚果酒发酵工艺[J].酿酒科技,2017(12):21-26.
[38]刘功良,余洁瑜,姜弘佳,等.桑葚果酒的发酵工艺研究[J].中国酿造,2017,36(11):59-63.
[39]叶学林,程水明,温露文,等.响应面法优化桑葚果酒发酵工艺[J].中国酿造,2017,36(12):105-109.
[40]谢小花,张皊莉,陈叶,等.桑葚果酒的酿造工艺研究[J].安徽农业大学学报,2018,45(2):201-207.
[41]王婷,毛亮,雷静,等.优质桑葚酒酿造工艺的研究[J].酿酒科技,2015(1):86-88;92.
[42]周金虎,方尚玲,曹敬华,等.桑葚酒的澄清和稳定性研究[J].酿酒,2017,44(6):54-60.
[43]刘玮,陈亮,吴志明,等.不同酵母发酵的桑葚果酒香气成分的分析[J].食品研究与开发,2013,34(24):212-217.
[44]刘玮,金田茜,康钰莹,等.不同产地桑葚酿造的果酒香气成分分析[J].食品与发酵科技,2015,51(4):64-68.