CAJ | 학술논문

为了检测额外添加桑椹果皮、3种不同酵母、发酵温度和发酵时间对于桑椹酒酒中白藜芦醇含量的影响，以湖州市安吉县的大10果桑为原料，进行桑椹酒发酵。采用高效液相色谱（HPLC）对桑椹酒中白藜芦醇进行了检测分析。结果表明：发酵到第4 d，处理A、B、C-1、C-2、C-3和CK发酵液中白藜芦醇含量分别为2.5、3.9、4.3、4.5、4.5和2.7 mg/L；发酵时间从0 h至第96 h，白藜芦醇含量逐渐升高，到96 h时为最高；在26~32℃条件下发酵时，白藜芦醇含量均比较理想，但以28℃比较适宜。酵母对白藜芦醇含量的影响不太有规律。
위료검측액외첨가상심과피、3충불동효모、발효온도화발효시간대우상심주주중백려호순함량적영향，이호주시안길현적대10과상위원료，진행상심주발효。채용고효액상색보（HPLC）대상심주중백려호순진행료검측분석。결과표명：발효도제4 d，처리A、B、C-1、C-2、C-3화CK발효액중백려호순함량분별위2.5、3.9、4.3、4.5、4.5화2.7 mg/L；발효시간종0 h지제96 h，백려호순함량축점승고，도96 h시위최고；재26~32℃조건하발효시，백려호순함량균비교이상，단이28℃비교괄의。효모대백려호순함량적영향불태유규률。
In order to explore effect of adding mulberry bark, 3 saccharomyces cerevisiae, fermentation temperature, fer-mentation time on contents of resveratrol in mulberry wine, variety Da 10 of mulberry from Anji of Huzhou city were used as raw material to make wine, the resveratrol in the wine was detected by HPLC. The result showed that ferment-ing to 4th day, the resveratrol contents of treatment A、B、C-1、C-2、C-3 and CK in wines respectively were 2.5、3.9、4.3、4.5、4.5 and 2.7 mg/L;fermentation time from 0 to 96 hours, the resveratrol contents was raised gradually, it was to high-est in 96 th hours; fermentation temperature from 26~32 ℃, the resveratrol contents all are fine, but the 28 ℃ was bet-ter;The effect of saccharomyces cerevisiae on resveratrol contents in mulberry wine was irregular.