菠萝皮渣果醋发酵特性及抗氧化性  

The fermentation properties and antionxidative activity of fruit vinegar with pineapple peel

作　　者：廖良坤[1] 黄晖[1] 袁源[1] 魏晓奕[1] 林丽静[1] 龚霄[1] 张苏慧 LIAO Liang-kun;HUANG Hui;YUAN Yuan;WEI Xiao-yi;LIN Li-jing;GONG Xiao;ZHANG Su-hui(Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001;College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070)

机构地区：[1]中国热带农业科学院农产品加工研究所,湛江524001 [2]华中农业大学食品学院,武汉430070

出　　处：《食品科技》2018年第4期87-91,共5页Food Science and Technology

基　　金：广东省公益研究与能力建设专项(2016A020210005);中国热带农业科学院基本科研业务费专项(1630122017013);广东省现代农业产业技术体系创新团队项目(2017LM1145)

摘　　要：通过对菠萝皮渣果醋发酵过程的研究,分析发酵过程中酸度、pH、酒精度、有机酸及挥发性物质的变化,揭示其发酵特性;通过对发酵过程中抗氧化性的研究,探明其抗氧化能力变化过程。发酵过程中,酸度和pH在(3~6)d变化较快,同样的,酒精度在(3~6)d下降较快;有机酸中乙酸含量上升,且在(3~6)d上升较快,柠檬酸、苹果酸等主要有机酸含量稳定。比较发酵前后挥发性物质,发现发酵后挥发性物质出现较大变化,发酵前主要是酯类和醇类,而发酵后主要是酸类和醇类,发酵前后菠萝果醋的抗氧化能力有较大的提升。研究结论将为果蔬类果醋发酵提供技术指导。Through the study of fermentation process of pineapple peel fruit vinegar, analysis the change of acidity, pH, alcohol content, organic acids and volatile components during fermentation, revealed its fermentation characteristics. Through the study of antionxidative activity in the process of fermentation, detected its antionxidative activity change. In the fermentation process, acidity and pH in（3-6）d change quickly, also, alcohol in（3-6）d drop quickly. The content of acetic acid increased remarkable and in（3-6）d rise faster, however the other main organic acids remain stable such as citric acid, malic acid, et al. The volatile substances change considerably after fermentation, and the main component were esters and alcohols before fermentation and this turned into acids and alcohols after fermentation. The antionxidative activity had larger improvement after fermentation. This study will provide technical guidance for fruit vinegar fermentation.

关 键 词：菠萝皮渣 发酵 果醋 抗氧化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]