发酵条件对草莓果酒抗氧化性的影响  

The Effect of Fermentation Conditions on the Antioxidant Activity of Strawberry Wine

作　　者：宋慧[1] 马利华[1] 陈学红[1] 刘金婷[1] 

机构地区：[1]徐州工程学院,江苏徐州221018

出　　处：《徐州工程学院学报（自然科学版）》2016年第2期79-83,共5页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：江苏省苏北科技发展计划项目(BN2015029)

摘　　要：以草莓为原料,考察初始糖度、酵母接种量、发酵温度、发酵时间等发酵条件对草莓果酒清除DPPH自由基的影响,并确定草莓果酒最佳的发酵条件.实验结果表明:草莓果酒的最佳抗氧化性能的发酵条件是初始糖度16%、酵母接种量0.2%、温度21℃、发酵时间8d,且该条件下草莓果酒的DPPH自由基半数清除率、羟基自由基半数清除率比发酵前分别升高了17.67%、16.94%,发酵后草莓果酒的抗氧化能力得到提高.Taking strawberry as the raw material, this paper examines the effect of the clearance rate of the DPPH on the initial sugar,yeast inoculation,fermentation temperature and fermentation time in order to determine the optimal fermentation conditions of strawberry wine. The experiment results show that the best antioxidant properties of fermentation conditions are as follows：incipient sugar degree of 16%,yeast inoculation amount of 0. 2%, fermentation temperature of 21℃, fermentation time of 8 days. Under this optimal condition,more than half of the clearance rate were raised and the hydroxyl radical and the DPPH were 17. 6% ,16.94%. The anti-oxidative activity of the strawberry wine was imuroved.

关 键 词：多糖 草莓 发酵 果酒 抗氧化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]