松花粉对传统白酒基酒品质的调控:理化特性、功能活性及风味特征分析OA

This study investigates the application effect of pine pollen as a natural flavor enhancer and nutritional fortifier in the preparation of a liqueur(pine pollen wine)derived from traditional Chinese strong-flavor Baijiu base liquor.Pine pollen wine is produced by aging a mixture of 42%(v/v)strong-flavor Baijiu base liquor and pine pollen treated with high-pressure differential low-temperature extraction at 25℃under light-shielded conditions for 6 months.Its physicochemical properties,sensory characteristics,and functional activities are analyzed.The results show that the DPPH radical scavenging rate(69.49±1.96%)and ABTS radical scavenging rate(57.35±1.56%)of pine pollen wine are significantly higher than those of the control Baijiu base liquor(P<0.05).In vitro antibacterial assays,the ethyl acetate extract of freeze-dried pine pollen wine exhibits a minimum inhibitory concentration(MIC)of 32 μg/mL against Escherichia coli,while also demonstrating inhibitory effects against Staphylococcus aureus.Cell-level assays demonstrate that pine pollen wine exerts significant proliferation-inhibitory effects on HT29(human colon cancer cells)and HepG2(human hepatoma cells),with half-maximal inhibitory concentrations(IC50)of 128.7±5.2 μg/mL and 96.4±4.1 μg/mL,respectively.Flavor analysis indicates that pine pollen wine possesses increased acidity and reduced bitterness.Amino acid analysis shows a rich variety of amino acids,including aspartic acid,phenylalanine,and proline.In conclusion,while maintaining the quality of Baijiu,pine pollen wine significantly enhances its functional activity and improves its flavor profile.The findings of this study provide theoretical and technical support for the development of functional Baijiu.