猕猴桃果酒发酵条件优化及其抗氧化特性研究

Optimization of fermentation conditions and research on the antioxidant properties of kiwi fruit wine

中文关键词:  黄心猕猴桃酒  响应面  陈酿  酚类物质  抗氧化活性

英文关键词:kiwi wine  response surface  aging  phenols  antioxidant activity

中文摘要:

      目的 研究猕猴桃果酒的最优发酵工艺参数及其抗氧化特性。方法 以黄心猕猴桃为原料, 采用单因素试验和响应面Box-Behnken试验设计优化了猕猴桃果酒的发酵工艺参数。分析了陈酿期间黄心猕猴桃果酒在不同陈酿温度和时间下, 酒体中总酚含量与体外抗氧化活性之间的关系。结果 猕猴桃果酒最佳工艺条件为: 发酵温度 22.07 ℃, 初始糖度为22.58?Brix, 酵母接种量0.13%。在此条件下, 酒精度可达8.94%vol。在果酒陈酿期间, 随着陈酿时间的延长, 黄心猕猴桃果酒的抗氧化能力和酚类物质含量均有所降低。相同陈酿时间下, 4 ℃下陈酿的黄心猕猴桃果酒的体外抗氧化能力高于18 ℃陈酿的猕猴桃果酒。结论 本研究结果对实际生产上猕猴桃果酒的加工有参考指导作用。酚类物质的变化与其体外抗氧化能力呈现出正相关, 这也表明酚类物质可能对猕猴桃果酒体外抗氧化能力起主导作用。

英文摘要:

      Objective To investigate the optimum fermentation parameters and antioxidant properties of kiwi fruit wine. Methods The fermentation process parameters of kiwi fruit wine were optimized by single factor test and response surface Box-Behnken test design using Huangxin kiwifruit as raw material. The relationship between total phenol content and antioxidant activity in vitro of yellow-heart kiwifruit wine at different aging temperature and time was briefly analyzed. Results The optimum conditions of kiwi fruit wine were as follows: fermentation temperature was 22.07 ℃, initial test sugar was 22.58 °Brix, and yeast inoculums were 0.13%. Under these conditions, the alcohol content could reach 8.94% vol. During the aging of fruit wine, the antioxidant capacity and phenolic content of Huangxin kiwi fruit wine decreased with the aging time. At the same aging time, the in vitro antioxidant capacity of kiwi fruit wine aged at 4 ℃ was higher than that of aged kiwi fruit wine at 18 ℃. Conclusion The results of this study have a reference in actual processing of kiwi fruit wine. The change of phenolic substances is positively correlated with its antioxidant capacity in vitro, which also indicates that phenolic substances play a leading role in the antioxidant capacity of kiwi wine in vitro.