枸杞-粉葛酒与枸杞-野葛酒组分及抗氧化性的比较

分别以粉葛、野葛为原料，酶水解为糖浆后加入枸杞浆液，研制出枸杞-粉葛酒、枸杞-野葛酒，并对二者的理化指标、风味特征以及抗氧化性进行比较分析。结果表明，枸杞-野葛酒的干浸出物、葛根素、总酚含量分别达到37.3 g/L、（7.11±0.12） mg/L、（1 685.3±3.3） mg/L，均高于枸杞-粉葛酒。两种酒中分别鉴定出56种、57种挥发性组分，主要包括醇类、酯类、酸类、醛类、酮类、酚类、呋喃类等，其中酯类、酸类、呋喃类组分含量差异显著（P＜0.05）。枸杞-野葛酒中，脂肪酸乙酯含量高（815.72 g/L），己酸（287.84 g/L）、辛酸（2 492.86 g/L）、正癸酸（1 223.46 g/L）、十二烷酸（35.02 g/L）、2-乙酰基吡咯（5.59 g/L）含量较高，赋予枸杞-野葛酒木质芳香，酒香浓郁。枸杞-野葛酒对DPPH、ABTS清除率分别为（64.5±0.3）%、（85.9±1.0）%，其抗氧化性高于枸杞-粉葛酒。

Comparison of components and antioxidant activity of Goji-Pueraria thomsonii wine and Goji-Pueraria lobata wine

In present study, using Pueraria thomsonii (PT) and Pueraria lobata (PL) as material, saccharified Pueraria solutions were achieved, respectively, by enzyme hydrolysis, and then mixed with Goji pulp. Goji-PT wine and Goji-PL wine were developed according to wine fermentation process. The physiochemical properties, volatile components and antioxidant activities were analyzed on two types of wines. The results showed the dry extract contents, puerarin contents and total polyphenols were 37.3 g/L, (7.11±0.12) mg/L and (1 685.3±3.3) mg/L in Goji-PL wine, which were all higher than Goji-PT wine. 56 and 57 kinds of volatile components were identified in two kinds of wines respectively, including alcohols, esters, acids, aldehydes, ketones, phenols and furans. The contents of esters, acids and furans showed significant difference (P＜0.05). The contents of fatty acid ethyl ester (815.72 g/L), hexanoic acid (287.84 g/L), octanoic acid (2 492.86 g/L), decanoic acid (1 223.46 g/L), dodecanoic acid (35.02 g/L), 2-acetylpyrrole (5.59 g/L) were higher, which ensured woody aroma and strong flavor in Goji-PL wine. The DPPH and ABTS free radical scavenging rate of the Goji-PL wine were (64.5±0.3)% and (85.9±1.0)%, respectively, which is higher than that in Goji-PT wine.