二次回归正交旋转设计优化提高葡萄酒中白藜芦醇含量的发酵工艺  

Optimization of wine fermentation technology of increasing resveratrol content through the rotation-regression-orthogonal combination design

作　　者：袁辉[1,2] 毛建卫[1] 魏培莲[1] 袁秋萍[1] 贾东明[1] 

机构地区：[1]浙江科技学院浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023 [2]温州医学院生物与天然药物研究院,浙江温州320035

出　　处：《中国酿造》2009年第7期103-105,共3页China Brewing

基　　金：浙江省自然科学基金(Y307415)

摘　　要：采用二次回归正交旋转组合设计方法研究接种量、温度、糖、二氧化硫、发酵时间对葡萄酒中白藜芦醇含量的影响。使用高效液相色谱法测定白藜芦醇含量,结果表明:各因子对含量的影响大小依次为依次为糖量、温度、接种量、二氧化硫量和发酵时间,其中影响最大的是糖量和温度;建立的回归模型经显著性检验均达极显著水平,无失拟因素存在,模型较好地拟合了白藜芦醇含量与各因子之间的关系。结合白藜芦醇含量测定,利用优化函数途径进行模拟选优,并进行了验证。The effects of inoculum concentration, temperature, carbohydrate, sulfur dioxide and fermentation time on content of resveratrol in wine were studied. HPLC was applied to determine the content ofresveratrol. The results showed that the content was noticeably affected by carbohydrate, temperature, inoculum concentration, sulfur dioxide and fermentation time in significant order. It was concluded that carbohydrate and temperature were the main factors. The model ofresveratrol content （Y） showed no significant lack of suitability at 5%. The model was appropriate to express the relation between content and variables. Considering high content, the model was optimized and tested by using function approach.

关 键 词：二次回归正交设计 白藜芦醇 高效液相 

分 类 号：R151.3[医药卫生—营养与食品卫生学]