山葡萄酒发酵动力学及抗氧化活性研究  

Fermentation kinetics and antioxidant activity of mountain vitisamurensis wine

作　　者：吴树坤[1] 邓杰[1] 范勇 卫春会[1] 黄治国[1] WU Shu-kun;DENG Jie;FAN Yong;WEI Chui-hui;HUANG Zhi-guo(Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science ＆ Engineering, Zigong 643000, China;SANYOU Garden Engineering Limited Company of Sichuan Province, Zigong 643000, China)

机构地区：[1]四川理工学院,酿酒生物技术及应用四川省重点实验室,四川自贡643000 [2]四川自贡三友园林工程有限公司,四川自贡643000

出　　处：《食品与发酵工业》2018年第4期42-48,共7页Food and Fermentation Industries

基　　金：四川省大创项目(201610622042); 泸州老窖科研奖学金项目(15ljzk05)

摘　　要：为了研究山葡萄酒发酵过程中发酵动力学、活性物质含量及抗氧化活性的变化规律,针对发酵过程中酵母生长、酒精生成及还原糖消耗情况,应用SGompertz模型、DoseResp模型和Boltzmanm模型对其进行非线性回归分析;并测定了其在不同发酵时间总酚和黄酮的含量及抗氧化活性,了解其变化规律,并对二者进行相关性分析。结果表明:所选模型对试验数据的拟合优度均大于0.995,能较好地描述发酵中的动力学特征;总酚含量呈先增加后平稳的趋势,而黄酮含量呈先增加后缓慢降低的趋势,抗氧化活性总体保持上升;山葡萄酒(发酵180 h)的Fe3+还原能力、DPPH自由基和ABTS·+自由基清除能力分别比葡萄浆(浸渍前)高出260.4%、200.0%、198.8%;总酚、黄酮含量与抗氧化活性呈极显著相关(p<0.01),表明总酚及黄酮类物质对于抗氧化能力有重要影响。In order to study the change regulation of the fermentation kinetics,the content of active substances and antioxidant activity in the fermentation of vitisamurensis wine,the yeast growth,alcohol production and reducing sugar consumption during fermentation were investigated. The SGompertz model,DoseResp model and Boltzmanm model were used to carry out nonlinear regression analysis. And the content of total phenols and flavonoids and antioxidant activity at different fermentation time were also determined to found out the changing rule and their correlations.The results showed that the goodness of fit of the selected models and experimental data were higher than 0. 995,which could accurately describe the kinetic characteristics of fermentation process. The content of total phenols increased firstly and then kept stable,while the content of flavonoids increased at first and then decreased slowly,while antioxidant activity remained elevated overall. The Fe3 ＋reduction ability,DPPH radical scavenging activity and ABTS＋· radical scavenging activity of vitis amurensis wine after fermentation for 180 h were respectively 260. 4%,200. 0% and 198. 8%,higher than those of vitisamurensis juice before impregnation. The antioxidant activity was significantly correlated with the content of total phenols and flavonoids（p 0. 01）,which suggested that the contents of total phenols and flavonoids were extremely important for the antioxidant activity.

关 键 词：山葡萄 发酵动力学 抗氧化 相关性分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]