不同酵母发酵的火龙果酒抗氧化活性及颜色变化  

Changes of antioxidant activity and color of pitaya wine fermented by different yeasts

作　　者：乌日娜[1] 钟秋平[1] 李雯[2] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学科研处,海南海口570228

出　　处：《中国酿造》2017年第1期102-106,共5页China Brewing

基　　金：海南省重点研发计划项目(ZDYF2016092)

摘　　要：研究4种不同酵母发酵的火龙果酒在发酵过程中总酚、甜菜苷、抗氧化活性和颜色的变化规律。结果表明,在发酵过程中,4种酵母发酵火龙果酒的总酚、甜菜苷含量均呈下降趋势;L*值、a*值均升高,b*值降低。酵母RC212发酵的火龙果酒的多酚含量最高为272.5μg/m L,其对DPPH自由基清除率IC_(50)最低为22.98%;酵母R2发酵的火龙果酒的羟自由基清除率、总还原力IC_(50)最低,分别为8.84%、28.52%,并且甜菜苷含量最高为581.4 mg/L。酵母RC212与酵母R2发酵的火龙果酒在抗氧化物质含量、抗氧化活性及红色素稳定性方面均优于酵母DV10与酵母D254发酵的火龙果酒。The change of total phenols, betanin, antioxidant activity and color during pitaya wines fermentation by four kinds of yeasts were researched. In the process of fermentation, the total phenols and betanin contents in the pitaya wine showed a decreasing trend. L＊ value and a＊ value increased, b＊ value decreased. The polyphenols content in pitaya wines fermented by yeast RC212 was the highest of 272.5 μg/ml, the IC50 of DPPH free radical scavenging rate was the lowest of 22.98%. The IC50 of hydroxy free radical scavenging rate and total reducing power of pitaya wines fermented by yeast R2 were 8.84% and 28.52%, respectively, and the betanin content was the highest of 581.4 mg/L. The antioxidant substances contents, antioxidant activity and red pigment stability in pitaya wines fermented by yeast RC212 and yeast R2 were better than that in pitaya wines fermented by yeast DV10 and yeast D254.

关 键 词：火龙果酒 酿酒酵母 抗氧化活性 颜色 

分 类 号：TS261.1[轻工技术与工程—发酵工程]