CN110819452A - Method for extracting glucoside bonded aroma substances and method for preparing kiwi fruit wine - Google Patents
Method for extracting glucoside bonded aroma substances and method for preparing kiwi fruit wine Download PDFInfo
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- CN110819452A CN110819452A CN201911036604.0A CN201911036604A CN110819452A CN 110819452 A CN110819452 A CN 110819452A CN 201911036604 A CN201911036604 A CN 201911036604A CN 110819452 A CN110819452 A CN 110819452A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
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- B01D11/02—Solvent extraction of solids
- B01D11/0288—Applications, solvents
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B01D—SEPARATION
- B01D11/00—Solvent extraction
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- B01D11/0292—Treatment of the solvent
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
- G01N2333/90—Enzymes; Proenzymes
- G01N2333/914—Hydrolases (3)
- G01N2333/924—Hydrolases (3) acting on glycosyl compounds (3.2)
- G01N2333/942—Hydrolases (3) acting on glycosyl compounds (3.2) acting on beta-1, 4-glucosidic bonds, e.g. cellulase
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Abstract
The invention discloses a method for extracting glucoside bonded aroma substances and a method for preparing kiwi fruit wine. The method for extracting the glucoside bonded aroma substances takes kiwi fruit peel or peel residues as extraction raw materials. The preparation method of the kiwi fruit wine comprises the steps of squeezing juice from the kiwi fruit with peel, sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue, taking the obtained filtrate as raw wine, adding a glucoside bonding state aroma substance extracting solution into the raw wine, and carrying out dark brewing at the temperature of 15-20 ℃, wherein the glucoside bonding state aroma substance extracting solution is the glucoside bonding state aroma substance extracting solution extracted by the method. According to the method, the glucoside bonding-state aroma substances are extracted and utilized by taking the peel residues of the kiwi fruit processing byproducts as raw materials, so that the utilization rate of the byproducts can be increased and the additional value of the kiwi fruit can be increased while the quality characteristics of the kiwi fruit wine are improved.
Description
Technical Field
The invention relates to application of a glucoside bonding state aroma substance in fruit processing byproducts (peel residues) in kiwi fruit wine, in particular to an extraction method of the glucoside bonding state aroma substance in the kiwi fruit peel residues, a detection method of the glucoside bonding state aroma substance in the kiwi fruit peel residues and a preparation method of the kiwi fruit wine.
Background
The kiwi fruit is a fruit with rich nutrition, the food types developed by taking the kiwi fruit as a raw material are popular with consumers, wherein the kiwi fruit wine can emerge from all kiwi fruit developed food types due to the health of the processing technology, but the existing kiwi fruit wine has the problem of insufficient aroma.
Disclosure of Invention
Aiming at the defects or shortcomings of the prior art, the invention aims to provide a method for extracting glucoside bonding-state aroma substances
The raw material of the extraction method of the glucoside bonded state aroma substance provided by the invention is kiwi fruit peel or juiced kiwi fruit peel residue.
Further, the invention provides a method for extracting glucoside bonding state aroma substances in the kiwi fruit peel residues. The method for extracting the glucoside bonded-state aroma substances in the kiwi fruit peel residues comprises the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, eluting with water and methanol in sequence in the process, and collecting methanol eluate;
removing methanol from the methanol eluate to obtain glucoside bonded aroma substance extractive solution.
Preferably, the solution for soaking in the invention is phosphate buffer solution containing ethanol, and the ethanol in the filtrate needs to be removed after the soaking solution is filtered.
Preferably, the activation according to the present invention comprises: swelling the adsorption resin by using ethanol, washing with water, sequentially eluting and activating by using pentane, water and methanol, and finally washing with water.
Preferably, the water, pentane and methanol are used in the same amount and the elution flow rate is the same during the activation of the present invention.
The second purpose of the invention is to provide a preparation method of the kiwi fruit wine, and the preparation method of the kiwi fruit wine comprises the following steps:
the method comprises the steps of squeezing juice from a kiwi fruit with peel as a raw material, sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue, taking the obtained filtrate as raw wine, adding a glucoside bonding state aroma substance extracting solution into the raw wine, and carrying out dark ageing at 15-20 ℃, wherein the glucoside bonding state aroma substance extracting solution is the glucoside bonding state aroma substance extracting solution extracted by the method.
Specifically, the preparation method of the kiwi fruit wine comprises the following steps:
(1) squeezing juice from Actinidia chinensis with peel;
(2) extracting a glucoside bonding state aroma substance extracting solution by using squeezed kiwi fruit peel residues as a raw material by adopting the method;
(3) sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue to obtain a filtrate as raw wine, adding the glucoside bonding state aroma substance extracting solution prepared in the step (2) into the raw wine, and carrying out dark ageing at the temperature of 15-20 ℃; the volume ratio of the wine base to the bonding-state aroma substance extracting solution is 25: 1-33: 1.
Further, the invention also provides a method for detecting the glucoside bonding state aroma substances in the kiwi fruit peel residues. The detection method provided by the invention comprises the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, sequentially eluting with water, pentane and methanol in the process, and collecting methanol eluent;
removing methanol in the methanol eluate to obtain glucoside bonded aroma substance extractive solution;
and then, carrying out enzymolysis on the extracted glucoside bonding state aroma substance extracting solution by using β -glucosidase, and then carrying out GC-MS detection or adopting an electronic nose probe for detection.
Preferably, the electronic nose probe detection of the invention comprises: diluting the enzymolysis sample, standing at room temperature for a certain time, and detecting by using an electronic nose probe.
Compared with the prior art, the invention has the following advantages:
(1) the invention adopts the kiwi fruit processing by-product (skin residue) as the raw material to extract the glucoside bonding state aroma substance, can reduce leftovers generated by the kiwi fruit deep processing, avoids environmental pollution and improves the utilization rate of the kiwi fruit.
(2) The invention adds the bonding-state aroma substance extracted from the peel residue into the kiwi fruit wine for the first time, can effectively improve the quality characteristics of the kiwi fruit wine, and mainly comprises the following components: reducing wine-like antioxidant activity, total phenol content and aromatic substance reduction degree, and increasing terpene compound concentration, so as to make kiwi wine have more intense and harmonious aroma.
(3) Compared with the traditional extraction method, the operation steps for extracting the glucoside bonding-state aroma substances are not complicated by a derivatization method, and the rearrangement and degradation of terpenes caused by acidolysis can be avoided; the extraction is carried out at low temperature, so that the fragrance loss caused by high temperature can be avoided.
Drawings
FIG. 1 is a gas chromatography-mass spectrometry combined detection diagram of bonded aroma substances of Haiword skin slag of the invention after 48h enzymolysis;
FIG. 2 is a radar chart of the electronic nose of example 3 for fragrance components, where the numbers 1-10 correspond to those in Table 2, and where the gray responses 2 and 7 represent greater concentrations of the substance in the sample to which both sensors can respond;
FIG. 3 is a gas chromatography-mass spectrometry combined detection diagram of the golden fruit peel residue bonded aroma substances after 48h enzymolysis;
FIG. 4 is a gas chromatography-mass spectrometry combined detection diagram of the slow fragrant skin slag bonded state aroma substance after 48h enzymolysis;
FIG. 5 is a graph showing the comparison of polyphenol content in the juice fermentation (clear juice fermentation) and the fermented wine base with dregs;
FIG. 6 is a graph comparing the antioxidant activity of juice fermentation (clear juice fermentation) and fermented wine base with dregs;
FIG. 7 is a graph showing the effect of a glycosidically bonded aroma on the phenolic compound content of kiwi wine;
FIG. 8 is a graph showing the effect of a glycosidically bonded aroma substance on the anti-oxidative activity of kiwi fruit wine;
FIG. 9 is a graph showing the effect of a flavor substance in a glycoside bonding state on the flavor characteristics of kiwi fruit wine.
Detailed Description
The glucoside bonding state aroma substance is a compound formed by connecting sugar or a sugar derivative and aglycone through a glycosidic bond, is a flavor precursor substance, has no volatility, and can generate a free volatile matter after enzymolysis or acidolysis.
Based on years of development research and cognition of the inventor on the kiwi fruit, the invention provides that the economic value of the kiwi fruit is improved by extracting glycosidic bond aroma substances in kiwi fruit peel or/and waste kiwi fruit peel residue. The kiwi fruit peel is waste kiwi fruit peel stripped in the kiwi fruit deep processing process; the juiced Chinese gooseberry peel residue is waste peel residue separated after juicing (such as centrifugal juicing) the whole Chinese gooseberry. The kiwi fruit peel and kiwi fruit peel residues can be sourced from kiwi fruit deep processing factories.
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below.
The kiwi peel dregs used in the following examples are collected from byproducts (peel dregs) produced in the production and processing of kiwi fruit juice, fruit wine or preserved fruit, etc., and homogenized by a homogenizer so as to sufficiently extract the glucoside bonding-state aroma substances.
Example 1:
the embodiment is a specific method for extracting glucoside bonding-state aroma substances from Chinese gooseberry peel residues, which comprises the following steps:
(1) homogenizing the kiwi peel residues collected randomly by using a homogenizer so as to fully extract glucoside bonding-state aroma substances;
(2) dissolving 240g of homogenized skin residue in 360mL of phosphate buffer (0.1mol/L, pH 7.0) containing 13% ethanol (V/V), soaking in dark at 4 deg.C for 48h, filtering to remove residue, centrifuging for 10min (5500r/min, 4 deg.C), collecting supernatant, removing ethanol by rotary evaporation, and filtering with 0.45 μm filter membrane to obtain crude extractive solution of fragrant substances in skin residue;
(3) completely swelling new resin XAD-2 with 95% ethanol (24 hr), and washing with distilled water until no ethanol smell; performing wet column packing on XAD-2 subjected to ethanol pretreatment, sequentially activating by using pentane, ultrapure water and methanol with 2 times of column volume respectively, and finally eluting by using ultrapure water until no methanol odor exists, thus completing activation;
(4) loading the aroma substance extracting solution (250mL) in the skin residues obtained in the step (2) into an activated XAD-2 resin column; washing the column with distilled water (2.5mL/min) of three column volumes to remove water-soluble substances such as sugars, acids, etc. therein; eluting (2.5mL/min) the adsorbed bonded aroma substances with methanol with three column volumes, and collecting the eluent;
(5) removing organic phase from the eluate, and collecting the remaining water phase as the extractive solution of bonded aroma substance.
Example 2:
the embodiment is a specific method for extracting glucoside bonding state aroma substances in kiwi fruit peel residues, and particularly detects the types and contents of volatile substances released by enzymolysis of the glucoside bonding state aroma substances in the Haiword kiwi fruit peel residues, and the steps of the embodiment are different from those of the embodiment 2 in that:
(4) loading the aroma substance extracting solution (250mL) in the skin residues obtained in the step (2) into an activated XAD-2 resin column; washing the column with distilled water (2.5mL/min) with three column volumes to remove water soluble substances such as sugar and acid, and washing the column with pentane (2.5mL/min) with the same amount to remove free aroma substances; eluting (2.5mL/min) the adsorbed bonded aroma substances with methanol with three column volumes, and collecting the eluent;
(5) concentrating the eluate under reduced pressure to dryness at about 35 deg.C, dissolving the residue in 8mL of citric acid-phosphoric acid buffer (pH 5), and washing the buffer twice with 4mL of pentane to remove free aroma substances; removing the organic phase, and obtaining the remaining water phase which is the extracting solution of the bonding state aroma substances;
(6) adding a proper amount of β -glucosidase (6units/mg) into the extracting solution, sealing the test tube, performing enzymolysis at 37 ℃ for 48h, detecting aglycon volatile aroma substances released after the enzymolysis of the bonding state aroma by using a gas chromatography-mass spectrometry (GC-MS) combined technology, and specifically detecting the volatile aroma substances released after the enzymolysis of the bonding state aroma substances by using headspace solid phase microextraction and GC-MS combined technology:
(6.1) extraction conditions: adding 5mL of bonded aroma enzymolysis liquid, 1.5g of NaCl and 20 μ L of internal standard substance 2-octanol (0.4mg/mL) into a 15mL solid phase micro-extraction bottle, capping and sealing with a polytetrafluoroethylene-silica gel spacer, and balancing at 40 deg.C for 10 min; then inserting the aged (270 ℃, 1h) solid phase micro-extractor on a sample bottle, extracting at constant temperature of 40 ℃ for 45min, and stirring at the speed of 300 r/min;
(6.2) chromatographic conditions: the chromatographic column is HP-INNOWAX column; gas chromatography temperature programming: maintaining at 50 deg.C for 2min, increasing to 230 deg.C at 6 deg.C/min, and maintaining for 3 min; no shunt sampling; the carrier gas is helium, and the flow rate is 1.0 mL/min; the temperature of a sample inlet is 230 ℃;
(6.3) Mass Spectrometry conditions: the ion source is EI, the ionization voltage is 70eV, the ion source temperature is 240 ℃, the transmission line temperature is 250 ℃, and the mass-to-charge ratio (m/z) range is 45-450. The GC-MS diagram is shown in FIG. 1. Comparing and qualifying the aroma substances released by enzymolysis with standard substances and NIST spectral library, and performing semi-quantitative analysis by using internal standard 2-octanol.
TABLE 1 type and content of volatile substances released by enzymatic hydrolysis of glycoside-bonded aroma substances in Havodeki rind
Example 3:
this example differs from example 2 in that: specifically, an electronic nose (PEN3 type portable electronic nose, Airsense, Germany) is adopted to detect volatile substances released after enzymolysis of bonded aroma substances:
(1) sample dilution: taking a certain amount of bonded-state aroma substance extracting solution after enzymolysis, and diluting ten times;
(2) and (3) balancing at room temperature: placing 10mL of the diluent obtained in the step (1) in a 30mL sample bottle, sealing and balancing at room temperature for 15 min;
(3) and (3) detection: inserting an electronic nose probe to suck the air at the top end, and measuring volatile substances;
(4) setting parameters of the electronic nose in the step (3): the detection time is 60s, the pre-sampling time is 5s, the cleaning time is 300s, and the sampling flow and the internal flow are both 300 mL/min. As shown in fig. 2, the electronic nose sensors W5S and W1W have obvious responses to volatile substances generated after enzymolysis of bonded aroma substances in skin dregs, and the response values are different, wherein the response value of the sensor W1W is significantly higher than that of the sensor W5S; W1W is sensitive to terpene substances, which indicates that the Chinese gooseberry peel residue contains abundant terpene fragrant substances.
TABLE 2 electronic nose sensor array and its main characteristics
Example 4:
the difference between this example and example 2 is that the species and content of the volatile substances released by the enzymolysis of the glycoside bonding state aroma substances in the golden fruit kiwi fruit peel residues are detected, and the results are shown in fig. 3. Comparing and qualifying the aroma substances released by enzymolysis with standard substances and NIST spectral library, and performing semi-quantitative analysis by using internal standard 2-octanol.
Example 5:
the embodiment is a specific kiwi fruit wine preparation method, and the kiwi fruit wine with high quality is prepared by using slow-fragrance kiwi fruits as raw materials through the following steps:
(1) sorting and cleaning kiwi fruits: selecting kiwi fruits with good maturity and no decay and deterioration, and cleaning for later use;
(2) juicing the kiwi fruit obtained in the step (1) in a centrifugal juicer to obtain kiwi fruit juice, and extracting glucoside bonding-state aroma substances in peel and residue, wherein the specific extraction method is as in example 1, the detection method is the same as in example 2, and a GC-MS diagram is shown in FIG. 4;
(3) adding 60 mg/pectinase into the kiwi fruit juice obtained in the step (2), and carrying out enzymolysis for 12h at room temperature to improve the juice yield;
(4) inoculating 5% of yeast seed liquid into the juice subjected to enzymolysis in the step (3) for fermentation;
(5) controlling the fermentation temperature at 22 ℃ and the fermentation time for 7d, and stopping fermentation when the content of soluble solids is basically unchanged and the content of reducing sugar is lower than 4 g/L;
(6) filtering with gauze after the alcoholic fermentation is finished to obtain kiwi fruit wine base; further, SO may be added2So as to inhibit the fermentation and clarify the wine base as soon as possible;
(7) adding a bonding state aroma substance extracting solution into the kiwi fruit new wine obtained in the step (6) according to the proportion of adding 100g of a glucoside bonding state aroma substance extracting solution extracted from peel residues into 100mL of kiwi fruit wine samples;
(8) and (4) carrying out dark ageing on the kiwi wine added with the bonding-state aroma substance extracting solution obtained in the step (7) at 15-20 ℃.
Antioxidant activity and fragrance material testing:
testing one: the method is characterized in that slow-fragrance kiwi fruits and golden fruit kiwi fruits are respectively used as raw materials, the first six steps in example 6 are adopted to prepare the fermented raw wine with dregs, and the process is different in that the skin dregs and the fruit juice after juicing are simultaneously used for fermentation; meanwhile, the first six steps in example 6 are adopted to prepare the golden fruit and kiwi fruit juice fermented wine base; the polyphenol and antioxidant activity of the juice fermented (clear juice fermented) and the lees-containing fermented wine base and the wine base prepared in example 6 were measured, respectively, and the results are shown in fig. 5 and fig. 6, which illustrate that the polyphenol content and antioxidant activity of the wine base prepared by the process of example 6 are higher than those of the lees-containing fermented wine.
Wherein: the total phenol content is determined by a Fulin-phenol method and is expressed by Gallic Acid Equivalent (GAE) with the unit of mg GAE/L; using DPPH, ABTS+Evaluation of Actinidia chinensis wine resistance by scavenging OH free radical and reducing powerOxidation activity, wherein DPPH radical scavenging ability is measured with reference to the method of Ramchandrani et al; ABTS+And OH clearance determination reference Xu Changmou et al; reducing power determination reference
And the like.
Test two, taking four 100mL portions of slow-fragrant kiwi fruit wine (XXW) obtained by the step (6) of the example 6, adding one portion of the extract (XXW-B) of glucoside bonded aroma substances extracted from 100g of skin residues in the example 1, adding one portion of the extract (XXW- β) of 52mg β -glucosidase (XXW- β), adding the same amounts of the extract of bonded aroma substances and β -glucosidase (XXW- (β + B)) as the (XXW-B and XXW- β) and the other portion as a control (XXW), storing the four test sample wines in dark for 30 days, sampling every 15 days, and measuring the contents of phenolic substances, antioxidant activity and aroma substances of the wine samples, thereby comprehensively evaluating the influence of the glucoside bonded aroma substances on the quality characteristics of the kiwi fruit wine.
Wherein: the total phenol content is determined by adopting a Fulin-phenol method, and is expressed by Gallic Acid Equivalent (GAE), and the unit is mg GAE/L; the total flavone content is measured by an aluminum chloride color development method, the flavanol content is measured by a p-DMACA derivatization method, and the procyanidine content is measured by a vanillin-hydrochloric acid method; the contents of the above 3 substances are expressed by Catechin Equivalent (CE), and the unit is mg CE/L; evaluating antioxidant activity of different samples by reducing power and FRAP method, and referring toMeasuring by using 2-octanol as internal standard, calculating the content of each aroma substance in the sample, calculating the total amount of each large aroma substance (alcohols, esters, acids and terpenes), and plotting, wherein the content of phenolic substances is shown in figure 7, the content of antioxidant activity is shown in figure 8, and the total amount of various aroma substances is shown in figure 9The antioxidant activity is reduced, the content of terpene aromatic substances is increased, the aroma of the kiwi fruit wine is more intense and coordinated, and the quality characteristic of the kiwi fruit wine is improved.
Claims (9)
1. A method for extracting glucoside bonding-state aroma substances is characterized in that raw materials of the extraction method are kiwi fruit peel or juiced kiwi fruit peel residues.
2. A method for extracting glucoside bonding-state aroma substances in kiwi fruit peel residues is characterized by comprising the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, eluting with water and methanol in sequence in the process, and collecting methanol eluate;
removing methanol from the methanol eluate to obtain glucoside bonded aroma substance extractive solution.
3. The method for extracting the glucoside bonded aroma substance in the kiwi fruit peel residue of claim 2, wherein the solution for soaking is a phosphate buffer solution containing ethanol, and the ethanol in the filtrate needs to be removed after the soaking solution is filtered.
4. The method of claim 2, wherein the activation comprises: swelling the adsorption resin by using ethanol, washing with water, sequentially eluting and activating by using pentane, water and methanol, and finally washing with water.
5. The method for extracting the glucoside bonded aroma substance in the kiwi peel residue of claim 2, wherein the water, pentane and methanol are used in the same amount, and the elution flow rate is the same.
6. A preparation method of kiwi fruit wine is characterized by comprising the following steps:
squeezing juice from a kiwi fruit with peel as a raw material, sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue to obtain a filtrate as raw wine, adding a glucoside bonding state aroma substance extracting solution into the raw wine, and carrying out dark ageing at 15-20 ℃, wherein the glucoside bonding state aroma substance extracting solution is the glucoside bonding state aroma substance extracting solution extracted by the method of claim 1, 2, 3, 4 or 5.
7. The method for preparing kiwi wine according to claim 6, comprising:
(1) squeezing juice from Actinidia chinensis with peel;
(2) extracting a glucoside bonding state aroma substance extracting solution by using squeezed kiwi fruit peel residues as a raw material by adopting the method of claim 2, 3, 4 or 5;
(3) sequentially carrying out enzymolysis, fermentation and filtration on the juice without residue to obtain a filtrate as raw wine, adding the glucoside bonding state aroma substance extracting solution prepared in the step (2) into the raw wine, and carrying out dark ageing at the temperature of 15-20 ℃; the volume ratio of the wine base to the bonding-state aroma substance extracting solution is 25: 1-33: 1.
8. A method for detecting glucoside bonding-state aroma substances in kiwi fruit peel residues is characterized by comprising the following steps:
crushing and homogenizing kiwi peel or kiwi peel residues;
soaking the crushed and homogenized materials, filtering the soaking solution, and collecting filtrate;
separating non-glucoside bonded aroma substances and glucoside bonded aroma substances in the filtrate by using activated adsorption resin, sequentially eluting with water, pentane and methanol in the process, and collecting methanol eluent;
removing methanol in the methanol eluate to obtain glucoside bonded aroma substance extractive solution;
and then, carrying out enzymolysis on the extracted glucoside bonding state aroma substance extracting solution by using β -glucosidase, and then carrying out GC-MS detection or adopting an electronic nose probe for detection.
9. The method of claim 8, wherein the electronic nose probe testing comprises: diluting the enzymolysis sample, standing at room temperature for a certain time, and detecting by using an electronic nose probe.
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| CN111208239A (en) * | 2020-02-25 | 2020-05-29 | 浙江工业大学 | Impurity removal and purification method of bonded-state aroma substance |
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| CN112914012B (en) * | 2021-01-29 | 2023-09-15 | 广西壮族自治区农业科学院 | Extraction method and application of bonded aroma substances in mango peel |
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