发酵条件对猕猴桃果酒中多酚含量的影响  

Influence of fermentation conditions on the yield of polyphenols in kiwi fruit wine

作　　者：张晶[1] 左勇[1] 谢光杰 张鑫[1] 孙时光[1] 翟娇娇[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川化工职业技术学院,四川泸州646000

出　　处：《食品工业科技》2017年第9期160-163,167,共5页Science and Technology of Food Industry

基　　金：四川省科技厅产业链项目(2016FZ0034);四川省企业技术创新项目(2015XM122);四川理工学院研究生创新项目(Y2016011);四川省大学生创新创业训练项目(201510622604)

摘　　要：本文主要研究猕猴桃果酒发酵对多酚含量的影响。在单因素实验基础上,以多酚含量为响应值,以菌种接种量、SO2添加量、发酵温度和发酵时间为响应因素,利用Box-Behnken中心组合实验设计和响应面分析法对发酵条件进行优化。其最佳发酵条件为:菌种接种量0.2 g·L^(-1)、SO2添加量104.8 mg·L^(-1)、发酵温度21.4℃、发酵时间7.6 d,在此条件下,多酚含量可达471.2 mg·L^(-1),较好地保留了猕猴桃果酒中多酚成分。Factors on the yield of polyphenols in kiwi fruit wine were mainly studied in this paper.Based on single-factor test, yeast inoculum,SO2 dosage, temperature and time were chosen as independent variables, and yield of polyphenols was the response variable. Box- Behnken experimental design and response surface methodology were applied to optimize the fermentation conditions.The results showed that the optimum fermentation conditions were determined as inoculation 0.2 g· L^-1, SO2 dosage 104.8 mg· L^-1, fermentation temperature of 21.4 ℃, fermentation time 7.6 d. Under the optimal conditions, the yield of polyphenols in kiwi fruit wine reached up to 471.2 mg℃.Polyphenols were preserved preferably in kiwi fruit wine.

关 键 词：猕猴桃果酒 多酚 发酵条件 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]