发酵型黄精米酒动力学及抗氧化性研究  

Dynamics and antioxidant activity of fermented Polygonatum sibiricum rice wine

作　　者：汪涛 裴海生 王民敬 胡雪芳 唐维媛 张志民 WANG Tao;PEI Haisheng;WANG Minjing;HU Xuefang;TANG Weiyuan;ZHANG Zhimin(Institute of Agricultural Products Processing Engineering,Planning and Design Institute,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;Key Laboratory of Post-Production of Agricultural Products,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;School of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Institute of Technology,Guiyang 550003,China)

机构地区：[1]农业农村部规划设计研究院农产品加工工程研究所,北京100121 [2]农业农村部农产品产后处理重点实验室,北京100121 [3]贵州大学酿酒与食品工程学院,贵阳550025 [4]贵州理工学院,贵阳550003

出　　处：《中国酿造》2020年第4期40-44,共5页China Brewing

基　　金：国家自然科学基金面上项目(21776142)。

摘　　要：该实验通过测定发酵型黄精米酒发酵过程中酵母菌含量、酒精度和残糖含量的变化规律,采用Boltzmann模型和Dose Resp模型进行非线性拟合,构建发酵动力学模型,同时对预测值和实验值进行T显著性检验,并研究其抗氧化性。结果表明,酵母菌含量采用Dose Resp模型的拟合度最高,R^2=0.997 5;酒精度采用Boltzmann模型和Dose Resp模型的拟合度最高,R^2=0.995 3;残糖含量采用Boltzmann模型和Dose Resp模型的拟合度最高,R^2=0.993 2;且T检验结果均不显著(P>0.05),说明所选拟合方程能很好的描述其发酵动力学特征;发酵过程中总酚含量、总黄酮含量、总抗氧化能力、超氧阴离子自由基(O2-·)和1,1-二苯基-2-三硝基苯肼自由基(DPPH·)清除率均呈现先增加后降低并趋于稳定的趋势。By measuring the changes of yeast number, alcohol content and residual sugar content in the fermentation process of fermented Polygonatum sibiricum rice wine, the Boltzmann model and Dose Resp model were fitted linearly to construct the fermentation kinetic model. At the same time, the predicted value and experimental value were carried out through T significance test, and the antioxidant activity was studied. The results showed that the yeast number had the highest fitness with the Dose Resp model, R2=0.997 5. The alcohol content had the highest fitness with the Boltzmann and Dose Resp model, R2=0.995 3. The residual sugar content had the highest fitness with the Boltzmann and Dose Resp model, R2=0.993 2. The T test results were all not significant(P>0.05), indicating that the selected fitting equation could well describe the fermentation dynamics. The total phenols contents, total flavonoids contents, total antioxidant capacity, superoxide anion free radical(O2-·) and 1,1-diphenyl-2-picrylhydrazyl free radical(DPPH·) scavenging rate showed a trend of increasing first, then decreasing and tending to be stable.

关 键 词：发酵型黄精米酒 动力学 抗氧化性 

分 类 号：TS209[轻工技术与工程—食品科学]