桑椹酒陳化期間抗氧化活性之探討

Changes of Antioxidative Activities of Mulberry Wine during Aging

蔣宗哲(Tsung-Che Chiang) ； 李桂圓(Kuei-Yuan Lee) ； 莊培梃(Pei-Ting Chuang) ； 陳盈年(Ying-Nien Chen) ； 曾慶瀛(Chin-Yin Tseng)

《臺灣農業化學與食品科學》 44卷5期 (2006/10) Pp. 315-325

https://doi.org/10.6578/TJACFS.2006.037

摘要

本研究以台桑19號新鮮桑椹果為原料，輔以四種酵母菌株(Saccharomyces cerevisiae BCRC 22013、S. cerevisiae BCRC 22049、S. cerevisiae BCRC 22580 及S. cerevisiae BCRC 22581)混合發酵後，儲存於不同溫度下陳化六個月，陳化期間每個月取樣進行清除DPPH與ABTS自由基能力、還原力及類超氧歧化酶活性等抗氧化能力測定，比較陳化前後抗氧化成份之差異；並於陳化結束後分析其香氣成分組成。結果顯示，桑椹酒陳化期間其還原力及類超氧歧化酶活性，皆隨著陳化時間增加而減少，且以Saccharomyces cerevisiae BCRC 22013 + S. cerevisiae BCRC 22049 + S. cerevisiae BCRC 22580 + S. cerevisiae BCRC 22581四種菌株混合組具有最高的活性；而桑椹酒中主要之酚類化合物為咖啡酸、綠原酸、沒食子酸及檞皮素，其含量皆隨著陳化時間增加而減少。桑椹酒成品之主要香氣成份為acetaldehyde、ethyl acetate、3-methyl-1-butanol及acetic acid，且不同酵母菌株及陳化溫度皆可造成酒中香氣成份之改變。

關鍵字

桑椹酒 ； 抗氧化能力 ； 抗氧化成份 ； 香氣成份

並列摘要

The wine fermented with locally cultivated fresh fruits of mulberry (Morus alba L.) was studied. Mixed cultures of Saccharomyces cerevisiae BCRC 22013, S. zerevisiae BCRC 22049, S. cerevisiae BCRC 22580 and S. cerevisiae BCRC 22581 were used for the alcohol fermetation. Mulberry wine was aged for six months and stored at different temperatures. The antioxidative activity of wine was tested for scavenging effect of DPPH and ABTS free radicals, reducing power and SOD-like activity. The flavor compounds of mulberry wine were detected after aging. The results showed a decrease in the reducing power and SODlike activity during aging, and the ability of strains Saccharomyces cerevisiae BCRC 22013 + S. cerevisiae BCRC 22049 + S. cerevisiae BCRC 22580 + S. cerevisiae BCRC 22581 was higher than others. The main phenolic compounds of mulberry wine were caffeic acid, chlorogenic acid, gallic acid, and quercetin; which decreased by aging. Acetaldehyde, ethyl acetate, 3-methyl-1-butanol and acetic acid were the main flavor compounds of the mulberry wine as detected by GC.

並列關鍵字

Mulberry wine ； Antioxidative activities ； Antioxidant compounds ； Flavor compounds