史学琴^1，2，张 琳^1，2，陈 航^1，2，付 平¹，张 雯¹，邱树毅^1，2，王春晓^1，2，

戴怡凤^1，2，曾祥勇^1，2，韦朝阳^1，2*

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省发酵与生物制药重点实验室，贵州贵阳 550025）

摘要：铁皮石斛富含多糖、挥发油、生物碱、氨基酸等功能活性成分，具有巨大食用价值。本文以糯米和铁皮石斛为原料，采用实验室筛选出的一株酿酒酵母和一株异常威克汉姆酵母混菌发酵铁皮石斛米酒。以未添加铁皮石斛的米酒为对照组（FJA），添加铁皮石斛的米酒为实验组（FJB），测定混菌发酵铁皮石斛米酒的理化指标、感官品质、活性物质含量、游离氨基酸含量和挥发性风味成分。结果表明：FJB中酒精度为17.48%vol、总酸含量为2.98 mg/mL，与对照组差异不显著（P＞0.05）；还原糖含量为22.96 mg/mL、总糖含量为40.53 mg/mL、pH 为4.94、感官评分为79.60，与对照组差异显著（P＜0.05）；多糖、总酚、总黄酮的含量显著提高；此外，FJB中总游离氨基酸含量升高，鲜味氨基酸比例上升，苦味和涩味氨基酸比例下降，优化了游离氨基酸的组成比例；两组米酒中共检测出46种挥发性风味成分，FJB中43种，比对照组多3种。因此，添加铁皮石斛的米酒营养组成更加丰富、风味成分增加、苦味和涩味降低，米酒品质提升。

关键词：铁皮石斛；混菌发酵；米酒品质；活性物质；挥发性成分

中图分类号：TS201.3    文献标识码：A    文章编号：1674-506X（2022）02-0038-0009

Analysis of Quality of Dendrobium candidum Rice Wine Fermented by Mixed Yeast of Saccharomyces cerevisiae and Wickerhamomyces anomalus

SHI Xueqin^1，2, ZHANG Lin^1，2, CHEN Hang^1，2, FU Ping¹, ZHANG Wen¹, QIU Shuyi^1，2, WANG Chunxiao^1，2, DAI Yifeng^1，2, ZENG Xiangyong^1，2, WEI Chaoyang^1，2*

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Key Laboratory of Fermentation Engineering and Biolagical Pharmacy of Guizhou Province, Guizhou University,

Guiyang Guizhou 550025, China）

Abstract：Dendrobium officinale is rich in polysaccharides,  volatile oils, alkaloids, amino acids and other functional active compounds, which have great edible value. In this study, Glutinous rice and Dendrobium officinale were used as the raw material and fermented by mixed bacteria of a laboratory-screened strain of Saccharomyces cerevisiae and Wickerhamomyces anomalus. The control group is rice wine without Dendrobium officinale (FJA) and the experimental group is rice wine with Dendrobium officinale (FJB). The physicochemical indexes, sensory quality, active substances, 17 free amino acids and volatile components were determined. Results showed that The ethanol volume fraction in FJB was 17.48%vol, the total acid content was 2.98 mg/mL not significantly different from the control group；the reducing sugar content was 22.96 mg/mL, the total sugar content was 40.53 mg/mL,  the pH was 4.94, and the sensory score was 79.60, which was significantly different from the control group; the content of active ingredient polysaccharides, total phenols and total flavonoids was significantly increased. In addition, the content of total free amino acids in FJB were increased in comparison with FJA, in which the proportion of fresh amino acids increased, while the proportion of bitter and astringent amino acids decreased, so as to optimize the composition of free amino acids. A total of 46 volatile components were detected in the two groups of rice wine, 43 in FJB, 3 more than in the control group. Rice wine with Dendrobium officinale has richer nutritional composition, increased flavor composition,  reduced bitterness and astringency, and improved the quality of rice wine.

Keywords：Dendrobium officinale; mixed fermentation; quality of rice wine; active substance; volatile compounds

doi：10.3969/j.issn.1674-506X.2022.02-006

收稿日期：2022-01-04

基金项目：国家自然科学基金地区科学基金项目（32160566，32060518，31801509）；贵州大学一流学科特设岗位启动（D类）项目（贵大特岗合字（2020）07号）；科技平台及人才团队计划项目（黔科合平台人才［2018］5251）；贵州省发酵工程与白酒酿造人才基地（黔人领发〔2018〕3号）；黔科合基础（2019）1078号；中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2019JJ015，2021JJ014）；贵州省科学基金一般项目（黔科合基础-ZK［2022］一般114）

作者简介：史学琴（1997-），女，硕士研究生。研究方向：食品科学。

*通信作者：韦朝阳（1989-），男，博士，讲师。研究方向：米酒活性物质变化规律及品质研究。

引用格式：史学琴,张琳,陈航,等.酿酒酵母与异常威克汉姆酵母混菌发酵铁皮石斛米酒品质分析[J].食品与发酵科技,2022,58(2):38-46.