响应面优化杨梅果酒发酵工艺及其抗氧化性  

Optimization of fermentation parameters by response surface methodology and the antioxidant capacity of Myrica rubra wine

作　　者：苏龙 吕凤丹 王雪儒 冯露 严素萍 

机构地区：[1]玉林师范学院生物与制药学院,广西玉林537000 [2]广西农产资源化学与深度利用重点实验室(培育基地),广西玉林537000

出　　处：《食品工业科技》2017年第20期146-151,170,共7页Science and Technology of Food Industry

基　　金：广西自然科学基金项目(青年项目;2013GXNSFBA019178);广西高校科学技术研究项目(一般项目;2013YB195);广西大学生创新创业训练项目(201710606127);广西高等教育本科教学改革工程项目(2015JGB351);玉林市科学研究与技术开发计划项目(玉市科攻1621021);广西农产品深加工与安全技术创新团队项目

摘　　要：目的:优化杨梅果酒的发酵工艺。方法:以酒精含量为响应值,在单因素实验基础上,以含糖量、接种量、发酵时间、p H、发酵温度为实验因素,采用响应面法建立数学模型,筛选最佳发酵工艺条件;并通过杨梅酒对羟自由基、ABTS+自由基、DPPH自由基和超氧阴离子自由基的清除作用来研究其抗氧化活性。结果:通过二次回归模型响应面分析,确定杨梅酒发酵最佳工艺条件为:接种量0.03%,含糖量22%,发酵温度28℃,发酵时间7 d,p H3.5,此条件下杨梅酒酒精含量为10.87%,模型方程理论预测值为11.03%,两者相对误差小于2%。杨梅酒具有一定的抗氧化活性,对ABTS+自由基的清除率为55.47%,对羟基自由基清除率57.24%,超氧阴离子清除率48.15%,DPPH自由基抑制率达到88.65%。结论:采用响应面法优化得到了杨梅酒发酵的最佳工艺,该工艺方便可行。Objective： To optimize the fermentation parameters of Myrica rubra wine.Methods： Ethanol concentration as response value,the experimental factors including sugar concentration,inoculums size,fermentation temperature,p H and fermentation time were investigated to optimize the fermentation parameters of Myrica rubra wine,and the mathematical mode was established by response surface method（ RSM）. Meanwhile,the antioxidant activity of Myrica rubra wine was assessed by scavenging assays of hydroxyl radicals,ABTS^＋·,DPPH·,and superoxide anion free radicals.Results： The optimum conditions obtained by RSM were as follows： the inoculums size 0.03%,sugar concentration 22%,fermentation temperature 28 ℃,p H3.5,fermentation time 7 days. Under the optimal conditions,the predicted ethanol concentration by mathematical model was11.03%,while the experimental concentration was 10.87%,with a difference of less than 2%. At the same time,the results showed that Myrica rubra wine had good antioxidant activity,ABTS· 55.47%,hydroxyl radicals 57.24%,superoxide radical48.15%,DPPH·88.65%.Conclusion： The optimum fermentation conditions of Myrica rubra wine by RSM was convenient and feasible.

关 键 词：杨梅酒 发酵 抗氧化性 响应面 优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]