芒果酒发酵动力学模型及抗氧化性研究  

Establishment of the Dynamic Model and the Antioxidant Activity of Mango Wine during Fermentation

作　　者：熊亚[1,2] 李敏杰 姜少娟[1,2] XIONG Ya;LI Min-jie;JIANG Shao-juan(Department of Biological and Chemical Engineering,Panzhihua University,Panzhihua 617000,China;The Engineering Center of Characteristic Biological Resources of Panzhihua Dry-hot valley,Panzhihua 617000,China)

机构地区：[1]攀枝花学院生物与化学工程学院,四川攀枝花617000 [2]攀枝花市干热河谷特色生物资源工程技术中心,四川攀枝花617000

出　　处：《食品工业科技》2019年第19期7-12,共6页Science and Technology of Food Industry

基　　金：四川省教育厅重点项目(17ZA0229);攀枝花学院博士基金项目(035200047)

摘　　要：以芒果为原料,酿制芒果酒。采用Logistic方程建立酵母菌数量、酒精含量的动力学模型,采用TwoSiteComp方程建立总糖含量变化的动力学模型,并进行模拟。结果表明,芒果果酒酒液清澈透亮,具有香醇果香气味,动力学模型的预测值与实验值的拟合度分别为0.99819、0.99810、0.99619,说明拟合曲线与酵母菌生长量、酒精含量及总糖含量的实验数据有很高的相关性,能很好地表明芒果酒发酵过程的动力学特性。不同酒精度、二氧化硫含量、维生素C添加量、发酵时间对芒果酒的抗氧化性检测结果表明,在芒果酒发酵过程中,黄酮和多酚都有一定的抗氧化能力,能清除一定的自由基。当酒精度是9%,SO2浓度为100 mg/L,维生素C含量为165 mg,发酵时间为84 h时,芒果酒的抗氧化能力最强。Mango wine was made by using Mango as raw material. Logistic equation was used to establish the dynamics model of yeast quantity and alcohol content,and TwoSiteComp equation was used to establish the dynamics model of total sugar content change and all the models were simulated at the end. The results showed that the wine was brilliant and had a mellow aroma. The fitness of predicted and experimental values of dynamic models were 0.99819,0.99810 and 0.99619,respectively,which indicated that the fitting curve had high correlation with the data of yeast cells,alcoholic strength and total sugar content,and it was a good indication of dynamic characteristics of the fermentation process of Mango wine. The results of the antioxidant activity of Mango wine under the condition of different alcoholic strength,SO2 content,VC content and fermentation time showed that both flavonoids and polyphenols had a certain antioxidant ability during the process of fermentation,and can remove free radicals. When the alcoholic strength was 9%,SO2 content was 100 mg/L,VC content was 165 mg,and the fermentation time was 84 h,the antioxidant activity of the Mango wine was the strongest.

关 键 词：芒果酒 发酵动力学模型 拟合度 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]