不同储藏环境对铁皮石斛配制酒稳定性的影响

Effects of different storage environments on the stability of Dendrobium officinale blended liquor

中文关键词:  铁皮石斛配制酒  酒体稳定性  储存条件  风味成分  抗氧化活性

英文关键词:Dendrobium officinale blended liquor  liquor stability  storage conditions  flavor components  antioxidant activity

中文摘要:

      目的 探究不同储藏环境对铁皮石斛配制酒(Dendrobium officinale blended liquor, DBL)稳定性的影响。方法 通过测定不同储藏环境下DBL外观、风味、功效成分和酒体抗氧化能力等指标, 评价其稳定性。结果 在12周的储藏期内, 低温(?10℃)储藏最有利于保持DBL外观、功效成分含量和酒体抗氧化活性的稳定, 并且有助于保留药香、减弱糟味, 但谐调感、净爽感有所变差, 储藏期内DBL的整体感官变化不明显, 风味成分总含量略有下降。高温(45℃)储藏对维持DBL外观、功效成分含量和酒体抗氧化活性的稳定效果较差, 但有助于DBL整体感官, 特别是谐调、劲爽和陈香方面的提升, 风味物质中醛酮类、酯类含量下降, 醇类、酸类增加。光照储藏会严重破坏DBL外观、风味、功效成分含量和酒体抗氧化活性, 各类风味成分变化趋势与高温储藏相似, 但风味成分总含量明显下降。结论 在低温(?10℃)储藏最有利于保持DBL的稳定, 且有助于保留药香、减弱糟味。本研究为配制酒行业选择合适的储藏环境, 进而提高货架期提供了参考。

英文摘要:

      Objective To explore the influence of different storage environment on the stability of Dendrobium officinale blended liquor (DBL). Methods The stability of DBL was evaluated by measuring the appearance, flavor, functional composition and antioxidant of DBL under different storage environment. Results During the 12 weeks storage period, low temperature (?10℃) storage was most beneficial to maintain the stability of the appearance, content of functional components and antioxidant activity of DBL, and helped to retain the medicinal fragrance and reduce the distiller’s grains taste. However, the sense of harmony and refreshing became worse, while the overall sensory changes of DBL during storage were not obvious and the total content of flavor components decreased slightly. High temperature (45°C) storage had poor stability in maintaining the appearance, the content of functional components and the antioxidant activity of DBL, but it was helpful for the overall sense of DBL, especially the improvement of harmony, freshness and aging fragrance. Moreover, the content of aldehydes and esters in DBL decreased, while alcohols and acids increased. Light could seriously damage the appearance, flavor, content of functional components and antioxidant activity of DBL. The change trends of various flavor components were similar to that of the high temperature storage, and the total content of flavor components also decrease significantly. Conclusion This study has found that storage at low temperatures (?10℃) is most conducive to maintaining the stability of the DLE, as well as helping to retain the medicinal aroma and weaken the bad taste. It provides a reference for selecting suitable storage environment and improving shelf life of blended liquor industry.