[1]孟江飞,刘羽佳,李光英,等. 青海柴达木盆地唐古特白刺果实酿酒潜力分析[J].西北林学院学报,2023,38(5):134-139.[doi:10.3969/j.issn.1001-7461.2023.05.18]
　MENG Jiang-fei,LIU Yu-jia,LI Guang-ying,et al. Winemaking Potential of Nitraria tangutorum Fruit Grown in Tsaidam Basin[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2023,38(5):134-139.[doi:10.3969/j.issn.1001-7461.2023.05.18]
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 青海柴达木盆地唐古特白刺果实酿酒潜力分析()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第38卷
期数:
2023年第5期
页码:
134-139
栏目:
出版日期:
2023-09-30

文章信息/Info

Title:
 Winemaking Potential of Nitraria tangutorum Fruit Grown in Tsaidam Basin
文章编号:
1001-7461(2023)05-0134-06
作者:
 孟江飞1; 刘羽佳1; 李光英2; 李甲宁1; 迟明2*
 （1.西北农林科技大学 葡萄酒学院，陕西 杨陵 712100；2.青海省轻工业研究所有限责任公司，青海 西宁 810001）
Author(s):
 MENG Jiang-fei1; LIU Yu-jia1; LI Guang-ying2; LI Jia-ning1; CHI Ming2*
 （1.College of Enology,Northwest A&F University,Yangling 712100,Shaanxi,China; 2.Qinghai Light Industry Institute Co.,Ltd.,Xining 810001,Qinghai,China）
关键词:
 ; 唐古特白刺; 营养成分; 香气物质
Keywords:
Nitraria tangutorum;  nutritional ingredient;  aromatic substance
分类号:
S789.5
DOI:
10.3969/j.issn.1001-7461.2023.05.18
文献标志码:
A
摘要:
 为综合开发唐古特白刺果实生物资源，以青海省5个天然分布的唐古特白刺居群为研究对象，比较分析其果实中的基本理化指标（还原糖、总酸、pH）、酚类物质（单宁、总酚、花色苷）、香气物质等含量，为进一步开发利用唐古特白刺果实提供数据支撑。结果表明：1）果实还原糖含量达154.67～291 g·L-1，适合进行酒精发酵类饮品加工；2）果实总酚含量达10.18～13.41 mg·g-1，花色苷含量达1.31～1.59 mg·g-1，适合酿造干红类果酒；3）果实中共有52种挥发性物质，总量最高达5 776.801 μg·L-1，芳香浓郁，可酿造具有特征芳香的干型果酒。因此，唐古特白刺果实在干型果酒酿造方面具有较大的开发潜力。
Abstract:
 In order to develop and utilize the wild Nitraria tangutorum biological resources occurring in Qaidam Basin,Qinghai Province,mature fruits of N.tangutorum from five natural populations in this area were collected,and their basic physical and chemical indexes (reducing sugar,total acid,pH),phenols (tannins,total phenols,anthocyanins) and aroma substances were compared and analyzed.The results showed that 1) the reducing sugar content in the fruit were 154.67-291 g·L-1,among which the QDK populations had the highest sugar content,most suitable for processing alcoholic fermented drinks.2) The total phenol content ranged from 10.18 to 13.41 mg·g-1,and the anthocyanin content was from 1.31 to 1.59 mg·g-1,suitable for brewing dry red wine,and the QDH populations had the highest total phenol content,indicating the potential in the fields of drug and functional food development.3) There were 52 volatile substances in the fruit with the total amount up to 5 776.801 μg·L-1,among which the characteristic aroma substances in QHN and QHZ populations were high,which could be used to brew dry fruit wine with the characteristic aroma of N.tangutorum.Therefore,the fruit of N.tangutorum has great development potential in dry red brewing.

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备注/Memo

备注/Memo:
 收稿日期：2022-07-18修回日期：2022-09-22
基金项目：青海省科技厅应用基础研究计划（2021-ZJ-772）。
第一作者：孟江飞，教授，博士生导师。研究方向：葡萄栽培与酿造。E-mail：mjfwine@nwafu.edu.cn
*通信作者：迟明，助理研究员。研究方向：葡萄与葡萄酒。E-mail：chiming101@163.com
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