啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化分析

采用顶空固相微萃取（HS-SPME）结合气质联用（GC-MS）法测定啤酒糟苹果汁、苹果酒、苹果醋的挥发性成分，探究啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化。结果表明，苹果醋不同发酵阶段样品共检测出50种挥发性化合物，其中酯类16种、醇类8种、醛类8种、酸类7种、酚类4种、其他类4种、酮类2种、醚类1种。啤酒糟苹果汁、苹果酒、苹果醋中分别共检测出12种、15种、24种挥发性物质。抗氧化活性试验结果表明，DPPH自由基的清除率顺序为啤酒糟苹果酒＞啤酒糟苹果汁＞啤酒糟苹果醋，Fe3+还原能力顺序为啤酒糟苹果汁＞啤酒糟苹果酒＞啤酒糟苹果醋。

Change analysis of volatile aroma components and antioxidant activity of brewer's spent grain cider vinegar at different fermentation stages

The volatile components of apple juice, cider and cider vinegar with brewer's spent grains were determined by HS-SPME combined with GC-MS, and the changes of volatile aroma components and antioxidant activity at different fermentation stages of brewer's spent grain cider vinegar were determined. The results showed that a total of 50 volatile compounds were detected in cider vinegar samples at different fermentation stages. There were 16 kinds of esters, 8 kinds of alcohols, 8 kinds of aldehydes, 7 kinds of acids, 4 kinds of phenols, 4 other kinds, 2 kinds of ketones, and 1 kind of ethers. A total of 12 kinds, 15 kinds and 24 kinds of volatile substances were detected in apple juice, cider and cider vinegar with brewer's spent grains. The results of antioxidant activity test showed that the removal rate of DPPH in order was cider with brewer's spent grain＞apple juice with brewer's spent grain＞cider vinegar with brewer's spent grain, and the order of Fe3+ reducing ability was apple juice with brewer's spent grain＞cider with brewer's grain＞cider vinegar with brewer's grain.