番木瓜果酒发酵及其抗氧化能力分析  

Analysis of fermentation and antioxidant activity of Carica papaya wine

作　　者：刘兆玺[1] 徐康[2] 李艳玲[1] 张俊丽[1] 郭萌萌[2] LIU Zhaoxi XU Kang LI Yanling ZHANG Junli GUO Mengmeng(School of Life Science, Taishan Medical University, Taian 271016, China College of Food Science and Engineenng, Shandong Agricultural University, Taian 271018, China)

机构地区：[1]泰山医学院生命科学学院,山东泰安271016 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《中国酿造》2017年第8期45-48,共4页China Brewing

摘　　要：以番木瓜为原料,经破碎、酶解、成分调整后接种葡萄酒活性干酵母,于(22±1)℃发酵制备番木瓜果酒。研究发酵过程中总糖、还原糖、滴定酸含量与抗氧化能力的变化,明确番木瓜果酒的理化指标与感官品质。结果表明,番木瓜果酒发酵过程中总糖、还原糖含量逐渐降低,滴定酸含量增加,总酚含量、DPPH自由基清除率和亚铁还原能力(FRAP值)降低,pH值变化无规律性。番木瓜果酒酒精度10.7%vol,残糖量4.4 g/L,滴定酸4.5 g/L,总酚含量3.0 g/L,DPPH自由基清除率63.0%,FRAP值2.33 mmol/L,属半干型果酒,抗氧化能力较强,理化与感官品质均符合相关果酒标准要求。Using the Carica papaya as raw material, after crushing, enzymatic solution and composition adjustment, the C. papaya wine was fermented with wine active dry yeast at （22±1） ℃. The changes of total sugar, reducing sugar, titrable acid contents and antioxidant activity were researched during fermentation. The results showed that the contents of total sugar and reducing sugar gradually decreased, the titrable acid content increased, the total phenols content, DPPH free radical scavenging rate and ferric reducing antioxidant power （FRAP） decreased, and the changes of pH value showed ruleless during C. papaya wine fermentation. The contents of alcohol, residual sugar, titrable acid and total phenols, DPPH free radical scavenging rate and FRAP value in C. papaya wine were 10.7%vol, 4.4 g/L, 4.5 g/L, 3.0 g/L, 63.0% and 2.33 mmol/L, respectively. The wine was semi-dry, had stronger antioxidant activity, and the physico-chemical and sensory quality met the wine standard requirements.

关 键 词：番木瓜 发酵 抗氧化能力 果酒品质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]