多依果红心火龙果复合果酒发酵工艺优化及抗氧化活性分析

Fermentation process optimization and antioxidant activity analysis of Docynia delavayi (Franch.) Schneid. and red dragon fruit compound wine

中文关键词:  多依果  复合果酒  响应面法  发酵工艺  抗氧化活性

英文关键词:Docynia delavayi (Franch.) Schneid.  compound fruit wine  response surface methodology  fermentation process  antioxidant activity

中文摘要:

      目的 通过响应面法优化多依果、红心火龙果复合果酒的发酵工艺, 并对其抗氧化活性进行分析。方法 在单因素实验的基础上, 以酒精度和感官评分“归一化”后的总评“归一值”为响应值进行响应面优化实验, 并对发酵工艺优化所得的复合果酒进行1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate), ABTS]自由基清除率实验分析。结果 复合果酒发酵最佳工艺参数为: 多依果、红心火龙果的质量比1:1、蔗糖添加量17%、二氧化硫添加量69 mg/kg、酵母接种量1.4%和初始pH 3.3, 常温发酵7 d。在此最佳酿造工艺条件下, 复合果酒为亮红色, 酒精度达到11.3% vol, 总黄酮含量为9.0 mg/kg, 对DPPH和ABTS自由基的清除率最高可达89.75%和81.26%, 总体抗氧化能力高于多依果汁而略低于维生素C。结论 多依果红心火龙果复合果酒口感谐调, 并且较好地保留了水果的抗氧化活性成分, 本研究为多依果的应用开发提供了一定的理论支撑。

英文摘要:

      Objective To optimize the fermentation process of Docynia delavayi (Franch.) Schneid. and Hylocereus costaricensis Britton & Rose compound wine by response surface methodology, and analyze the antioxidant activity of fruit compound wine. Methods On the basis of single factor test, the fermentation conditions of compound fruit wine were optimized taking the “normalized value” of wine alcohol content and sensory indicators as the response value of response surface experiment, and then 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2’-azinobis-(3-ethylbenzthiazoline -6-sulphonate) (ABTS) free radical scavenging rates of optimized compound wine was analyzed. Results The optimal conditions for alcoholic fermentation were: The mass ratio of Docynia delavayi (Franch.) Schneid. and Hylocereus costaricensis Britton & Rose 1:1, the cane sugar 17%, SO2 69 mg/kg, yeast inoculation 1.4% and initial pH 3.3, natural temperature for 7 days. Under these optimal conditions, the compound fruit wine was bright red, with the alcohol content of 11.3% vol, and total flavonoid content of 9.0 mg/kg, the highest free radical scavenging rates of DPPH and ABTS could reach 89.75% and 81.26%, and the antioxidant capacity was higher than that of Docynia delavayi (Franch.) Schneid. fruit juice, and less than vitamin C. Conclusion This compound fruit wine has a harmonious taste and better retained the antioxidant ingredients of fruit, and this study provides some theoretical support for the application and development of Docynia delavayi (Franch.) Schneid..