刺梨自然发酵制酒过程中化学成分、抗氧化活性及优势菌的变化  

Changes in Chemical Composition, Antioxidant Activity and Dominant Microbes during the Wine Production with Rosa roxburghii Tratt via Natural Fermentation

作　　者：彭欢 黄子健 吴涛 刘亮秀 陈国浚 杨翕淼 廖振林[1] 方祥[1] 王洁 PENG Huan;HUANG Zijian;WU Tao;LIU Liangxiu;CHEN Guojun;YANG Ximiao;LIAO Zhenlin;FANG Xiang;WANG Jie(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2023年第2期205-213,共9页Modern Food Science and Technology

基　　金：广东省重点领域研发计划项目(2020B020226008);广州市科技计划项目(201904010274)。

摘　　要：该研究以刺梨为原料,通过自然发酵制成刺梨果酒,对其感官、理化性质(总酸、pH、还原糖、酒精度)、抗氧化成分、体外抗氧化活性和微生物多样性进行研究。结果表明,整个发酵过程中果酒的总酸含量从9.20 g/L上升至29.69 g/L,pH值从3.26上升至3.50,还原糖含量从24.43 g/L下降至9.17 g/L,酒精度为从5.72%vol上升至9.81%vol;同时总酚含量(以没食子酸计算)为0.90~5.48 mg/mL,总黄酮含量(以芦丁计算)为0.46~5.43 mg/mL,抗坏血酸含量为0.89~3.37 mg/mL。发酵23 d后的刺梨果酒色泽微黄,澄清透明、香气浓郁且口感清爽。体外抗氧化活性表明刺梨发酵过程中的抗氧化能力随着发酵时间的延长先上升后降低,这一趋势与抗氧化成分变化趋势一致。抗氧化物质以及三种自由基清除率的变化表明刺梨发酵期间抗氧化活性的变化与总酚、总黄酮、抗坏血酸含量变化均显著相关。通过微生物多样性分析表明刺梨发酵中真菌主要为酿酒酵母,而细菌主要为乳酸片球菌和棘皮鞘氨醇单胞菌。In this study,Rosa roxburghii Tratt was used to produce wine via natural fermentation.The sensory,physico-chemical properties(total acid,pH,reducing sugar and alcohol content),antioxidant components,in vitro antioxidant activity and microbial diversity were examined.The results showed that total acid content increased from 9.20 g/L to 29.69 g/L,pH value increased from 3.26 to 3.50,reducing sugar content decreased from 24.43 g/L to 9.17 g/L,alcohol content increased from 5.72%vol to 9.81%vol,with the total phenolic content(calculated in gallic acid)beng 0.90~5.48 mg/mL,the total flavonoid content(calculated in rutin)beings 0.46~5.43 mg/mL,and the ascorbic acid content being 0.89~3.37 mg/mL during the fermentation.After 23 days of fermentation,Rosa roxburghii Tratt fruit wine had a yellow color,and was clear and transparent,with strong aroma and refreshing taste.The in vitro antioxidant activity analyses showed that the antioxidant capacity of the wine increased firstly and then decreased with the extension of fermentation time,which was consistent with the changing trend of antioxidant components.The changes of antioxidant substances and scavenging rates of three kinds of free radicals indicated that the changes of antioxidant activities during Rosa roxburghii Tratt fermentation were significantly correlated with the changes of the total phenolic,total Flavonoid and ascorbic acid contents.The analysis of microbial diversity showed that Saccharomyces cerevisiae was the dominant fungi in Rosa roxburghii Tratt fermentation,whilst the dominant bacteria were Petiococcus acidilactici and Sphingomonas echinoderma.

关 键 词：刺梨果酒 抗氧化 理化性质 自然发酵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]