云南黄泡果酒酿造工艺优化及抗氧化活性研究

Optimization of Yunnan Rubus ellipticus fruit wine brewing process and analysis of antioxidant activity

中文关键词:  黄泡果酒  工艺优化  响应面  抗氧化能力

英文关键词:Rubus ellipticus fruit wine  process optimization  response surface  antioxidant activity

中文摘要:

      目的 探索黄泡果酒的最佳发酵工艺条件, 分析该果酒的抗氧化活性。方法 以云南黄泡为原料, 采用单因素结合响应面试验对发酵工艺参数进行优化, 通过抗氧化试验来比较果酒与原果汁的抗氧化能力, 并对果酒品质进行分析。结果 云南黄泡果酒最佳发酵工艺为酵母菌接种量2%、白砂糖添加量15%、二氧化硫添加量0.8%和初始pH为3。在此最佳工艺条件下发酵7 d, 果酒的酒精度和感官评分达到11.60% vol和90.6分, 总糖、总酸、总黄酮、总多酚和原花青素分别为5.88 g/L、9.28 g/L、9.4 mg/kg、3.84 g/L和337.6 μg/mL, 菌落总数为20 CFU/mL, 未检测出大肠菌群。随样品体积的增加, 抗氧化活性先随之增强后趋于平缓, 1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率最大值为93.69%, 2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate), ABTS+]自由基清除率最大值为91.94%, 而原汁DPPH自由基、ABTS+自由基清除率分别为91.21%和90.27%, 果酒的抗氧化活性大于原果汁, 表明黄泡果酒具有一定的抗氧化能力。结论 优化工艺后的黄泡果酒较不仅能较好保留水果活性成分, 且抗氧化活性也得到增强, 同时也为黄泡果酒工艺优化和抗氧化活性研究的运用提供理论依据, 具有较大的发展潜能。

英文摘要:

      Objective To explore the optimum fermentation conditions of Rubus ellipticus fruit wine and analyze its antioxidant activity. Methods Taking Yunnan Rubus ellipticus as raw material, the single factor combined with response surface methodology was used to optimize the fermentation process parameters, and the antioxidant capacities of fruit wine and original fruit juice were compared through antioxidant test, and the quality of fruit wine was analyzed. Results The optimal fermentation conditions of Yunnan Rubus ellipticus fruit wine were 2% yeast inoculation, 15% sugar addition, 0.8% sulfur dioxide addition and initial pH 3. Under the optimal fermentation conditions for 7 days, alcohol content and sensory score of fruit wine reached 11.54% vol and 90.6 points, total sugar, total acid, total flavonoids, total polyphenols and procyanidins were 5.88 g/L, 9.28 g/L, 9.4 mg/kg, 3.84 g/L and 337.6 μg/mL, respectively. The total number of colonies was 20 CFU/mL, and no coliform group was detected. With the increase of sample volume, the antioxidant activity first increased and then leveled off. The maximum scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical was 93.69%, the maximum scavenging rate of 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS+) free radical was 91.94%. The scavenging rates of DPPH free radicals and ABTS+ free radicals in the original juice were 91.21% and 90.27%, respectively. The antioxidant activity of the fruit wine was greater than that of the original fruit juice, indicating that the Rubus ellipticus fruit wine had a certain antioxidant capacity. Conclusion The optimized process of Rubus ellipticus fruit wine can not only better retain the active ingredients of the fruit, but also enhance the antioxidant activity, and also provide a theoretical basis for the application of process optimization and antioxidant activity research of Rubus ellipticus fruit wine, which has a great development potential.