多肽露酒品质及抗氧化活性分析OA

The polypeptide Lujiu was prepared by compounding deer gelatin peptides,hemp seed peptides,and com oligopeptides and adding them to strong-flavor(Nongxiangxing)Baijiu with different alcohol contents(33％vol and 52％vol).Through sensory evaluation,flavor analysis and antioxi-dant activity detection for the original strong-flavor Baijiu and the polypeptide Lujiu,the effect of polypeptide on the flavor and functional character-istics of strong-flavor Baijiu was investigated.The results indicated that the addition of polypeptide could not alter the fundamental flavor of the liquor.Instead,it could effectively enhance the flavor hierarchy and taste comfort of the liquor.A total of 114 volatile flavor compounds were detected in the 4 liquor samples.Among them,3-methyl-2-butanol,dimethyl phthalate and benzylideneacetone were simultaneously detected only in the polypep-tide Lujiu,which were unique volatile flavor substances that differentiated the two types of polypeptide Lujiu from the original Baijiu.The types of volatile flavor compounds were the largest in 52％vol polypeptide Lujiu(80 species).Furthermore,compared to the original Baijiu,the 1,1-diphenyl-2-picrylhydrazyl radical(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical scavenging ability and total antioxidant capacity of polypeptide Lujiu were all significantly improved(P＜0.05).Meanwhile,both the types and contents of amino acids increased significantly.The types of amino acids were the largest in 33％vol polypeptide Lujiu,with the highest content of aspartic acid(1.23 mg/ml).The total amino acids contents were the largest in 52％vol polypeptide Lujiu,with the highest content of aspartic acid(1.29 mg/ml).