中国高海拔地区青稞酒的β-葡聚糖、酚类物质、风味和挥发性成分分析。
Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China.
机构信息
College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China.
College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China.
出版信息
Food Chem. 2019 Sep 30;293:32-40. doi: 10.1016/j.foodchem.2019.04.053. Epub 2019 Apr 15.
Low alcohol hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of β-glucan and antioxidant compounds. Therefore, the total β-glucan content, total phenols and flavonoids of HW samples from the highland areas of Sichuan province and Tibet were determined in this study. The results indicated that HW is abundant in both β-glucan (54-76 mg/L) and phenolic compounds (131-178 mg/L). Moreover, this study also investigated the flavor and aroma characteristics of HW samples. A total of forty six volatile aroma substances were identified by GC-MS. The HWs could be classified into three distinct groups in terms of the region of origin according to the results of PCA based on the GC-MS data. These findings provide a useful foundation for further study of the health benefits and the flavor characteristics of HW in highland areas.
低醇青稞酒（HW）是中国高原地区流行的饮料。由于含有β-葡聚糖和抗氧化化合物，因此具有多种健康益处。因此，本研究测定了来自四川省和西藏高原地区的 HW 样品的总β-葡聚糖含量、总酚和类黄酮。结果表明，HW 中富含β-葡聚糖（54-76mg/L）和酚类化合物（131-178mg/L）。此外，本研究还研究了 HW 样品的风味和香气特征。通过 GC-MS 鉴定出 46 种挥发性香气物质。根据 GC-MS 数据基于 PCA 的结果，HW 可以根据其来源地区分为三个不同的组。这些发现为进一步研究高原地区 HW 的健康益处和风味特征提供了有用的基础。
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