龙眼果酒发酵条件优化及其抗氧化活性

Optimization of fermentation parameters and the antioxidant capacity of Longan wine

中文关键词:  龙眼干  酒精度  残糖量  工艺优化  抗氧化能力

英文关键词:dried Longan  alcohol content  residual sugar  optimization  antioxidant capacity

中文摘要:

      目的 研究龙眼果酒发酵条件及其抗氧化特性。方法 以龙眼干肉和活性干酵母为原料, 探讨了发酵温度、初始可溶性固形物含量、接种量对龙眼酒酿造的影响, 并以酒精度、残糖量和总酚转化量作为响应值, 利用Box-Benhnken试验设计和响应面分析进行酿造工艺优化, 并测定优化条件下其主发酵期的总酚含量、DPPH自由基清除能力及ABTS自由基清除能力。结果 优化条件为: 温度27 ℃, 初始可溶性固形物含量26 °Brix, 接种量11%, 发酵时间为7 d, 得到果酒酒精度14.2%vol, 残糖量20.71 g/L, 总酚转化量为9.38 mg/100 mL。总酚含量与DPPH自由基清除能力及ABTS自由基清除能力具有相似的变化趋势。结论 响应面分析优化的龙眼果酒发酵工艺条件, 可为实际生产应用提供参考。

英文摘要:

      Objective To improve the processing parameters of Longan wine and analyze its antioxidant capacity and total phenol content during the main fermentation stage. Methods The dried Longan and alco-hol-fermentation active dry yeast were used as materials to study the effect of temperature, initial total soluble solid (TSS) and inoculation on fermentation of Longan wine. Processing parameters was optimized by Box-Benhnken experiment design and response surface methodology (RSM), with alcohol content, residual sugar and total phenol conversion as responses. Meanwhile, the total phenol content, the abilities of DPPH and ABTS radical scavenging were studied during the main fermentation stage. Results The optimal fermentation parameters were selected as 27 ℃ of fermentation temperature, 26 °Brix of initial soluble solid content, 11% of inoculation, and 7 d of fermentation. In the Longan wine, the alcohol content, residual sugar and total phenol conversion were altered to 14.2%vol, 20.71 g/L and 9.38 mg/100 mL. At the same time, there was a similar trend between the total phenol content and the abilities of DPPH and ABTS radical scavenging. Conclusion The optimal fermentation parameters obtained by RSM can be further applied in Longan wine processing.