从各种原料中提取苹果酒的生化成分

A. Shirshova, N. Ageyeva, O. N. Sheludko, A. A. Khrapov, E. Ulyanovskaya, E. Chernutskaya
{"title":"从各种原料中提取苹果酒的生化成分","authors":"A. Shirshova, N. Ageyeva, O. N. Sheludko, A. A. Khrapov, E. Ulyanovskaya, E. Chernutskaya","doi":"10.21285/2227-2925-2023-13-2-235-244","DOIUrl":null,"url":null,"abstract":"Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly squeezed and reconstituted apple juice. The biochemical composition and organoleptic characteristics of samples were determined by conventional methods, such as high-performance liquid chromatography (organic acids), capillary electrophoresis (phenolcarboxylic acids) and gas chromatography (volatile components). The concentrations of most of the studied parameters and organoleptic indicators werehigher in ciders from fresh apple juice. However, in the fermented diffused juice, the concentrations of chlorogenic (9.5 g/dm3), orotic (1.9 g/dm3) and gallic (4.7 mg/dm3) acids, as well as furfural (11.84 mg/dm3), exceeded those in other studied samples. Future research should investigate the possibility of secondary use of apple pomace, e.g., for the production of fruit spirits. Involvement of such raw materials ensures the rational use of secondary raw materials.","PeriodicalId":20601,"journal":{"name":"PROCEEDINGS OF UNIVERSITIES APPLIED CHEMISTRY AND BIOTECHNOLOGY","volume":"9 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Biochemical composition of ciders from various raw materials\",\"authors\":\"A. Shirshova, N. Ageyeva, O. N. Sheludko, A. A. Khrapov, E. Ulyanovskaya, E. Chernutskaya\",\"doi\":\"10.21285/2227-2925-2023-13-2-235-244\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly squeezed and reconstituted apple juice. The biochemical composition and organoleptic characteristics of samples were determined by conventional methods, such as high-performance liquid chromatography (organic acids), capillary electrophoresis (phenolcarboxylic acids) and gas chromatography (volatile components). The concentrations of most of the studied parameters and organoleptic indicators werehigher in ciders from fresh apple juice. However, in the fermented diffused juice, the concentrations of chlorogenic (9.5 g/dm3), orotic (1.9 g/dm3) and gallic (4.7 mg/dm3) acids, as well as furfural (11.84 mg/dm3), exceeded those in other studied samples. Future research should investigate the possibility of secondary use of apple pomace, e.g., for the production of fruit spirits. Involvement of such raw materials ensures the rational use of secondary raw materials.\",\"PeriodicalId\":20601,\"journal\":{\"name\":\"PROCEEDINGS OF UNIVERSITIES APPLIED CHEMISTRY AND BIOTECHNOLOGY\",\"volume\":\"9 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"PROCEEDINGS OF UNIVERSITIES APPLIED CHEMISTRY AND BIOTECHNOLOGY\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21285/2227-2925-2023-13-2-235-244\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"PROCEEDINGS OF UNIVERSITIES APPLIED CHEMISTRY AND BIOTECHNOLOGY","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21285/2227-2925-2023-13-2-235-244","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

苹果树是其他水果作物中最常见的。苹果果是制作苹果酒的主要原料。尽管俄罗斯大部分地区都有丰富的原料来生产高质量的苹果酒,但这一行业的发展受到一些问题的阻碍。因此,国内市场有时会提供低质量和掺假的产品。本文研究了由鲜榨苹果汁和还原苹果汁制备的发酵扩散苹果汁和苹果酒的感官和生化指标(挥发性成分、金属阳离子、酚羧酸和有机酸)。采用常规的高效液相色谱法(有机酸)、毛细管电泳法(酚羧酸)、气相色谱法(挥发性成分)测定样品的生化组成和感官特征。从新鲜苹果汁中提取的苹果酒中,大多数所研究的参数和感官指标的浓度较高。而发酵扩散汁中绿原酸(9.5 g/dm3)、甘露酸(1.9 g/dm3)和没食子酸(4.7 mg/dm3)以及糠醛(11.84 mg/dm3)的浓度均高于其他样品。未来的研究应探讨苹果渣二次利用的可能性,例如用于生产果酒。这些原料的参与保证了二次原料的合理使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Biochemical composition of ciders from various raw materials
Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly squeezed and reconstituted apple juice. The biochemical composition and organoleptic characteristics of samples were determined by conventional methods, such as high-performance liquid chromatography (organic acids), capillary electrophoresis (phenolcarboxylic acids) and gas chromatography (volatile components). The concentrations of most of the studied parameters and organoleptic indicators werehigher in ciders from fresh apple juice. However, in the fermented diffused juice, the concentrations of chlorogenic (9.5 g/dm3), orotic (1.9 g/dm3) and gallic (4.7 mg/dm3) acids, as well as furfural (11.84 mg/dm3), exceeded those in other studied samples. Future research should investigate the possibility of secondary use of apple pomace, e.g., for the production of fruit spirits. Involvement of such raw materials ensures the rational use of secondary raw materials.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信