黄泡果醋发酵工艺优化及其抗氧化活性研究  

Study on fermentation process optimization and antioxidant activity of Rubus ellipticus fruit vinegar

作　　者：陈中花 周文敏 陈田甜 字少伟 莫志晨 黄艳丽 CHEN Zhong-hua;ZHOU Wen-min;CHEN Tian-tian;ZI Shao-wei;MO Zhi-chen;HUANG Yan-li(College of Tropical Crops,Yunnan Agricultural University,Pu'er 665000,Yunnan,China;Pu'er Transformation Service Center of Scientific and Technological Achievements,Pu'er 665000,Yunnan,China)

机构地区：[1]云南农业大学热带作物学院,云南普洱665000 [2]普洱市科技成果转化服务中心,云南普洱665000

出　　处：《粮食与油脂》2024年第1期69-73,共5页Cereals & Oils

基　　金：云南省教育厅科学研究基金项目(2021J0131);云南农业大学第十五届学生科技创新创业行动基金项目(2022ZKX170);云南农业大学热带作物学院李积华专家工作站项目(2021RYZJGZZ003)。

摘　　要：以黄泡果为原料酿造黄泡果醋,对果醋发酵工艺进行优化并探究其抗氧化活性。结果表明:黄泡果醋的最佳发酵工艺条件为发酵时间16d、初始pH5.0、初始乙醇体积分数7.1%、醋酸菌接种量0.76%(以黄泡果浆体积计),在此条件下,果醋总酸为4.82g/100mL,可溶性固形物含量为10.6%,感官评分为92.20。黄泡果醋对DPPH和ABTS自由基的清除率均高于原汁,表明黄泡果醋抗氧化活性较强。Rubus ellipticus fruit vinegar was brewed with Rubus ellipticus fruit as raw material.The fer-mentation process of fruit vinegar was optimized and its antioxidant activity was explored.The results showed that the optimal fermentation conditions of Rubus llipticus fruit vinegar were as follows:fermenta-tion time 16 d,initial pH 5.0,initial ethanol volume fraction 7.1%,acetic acid bacteria inoculation a-mount 0.76%(based on the volume of Rubus ellipticus fruit pulp).Under these conditions,the total acid of fruit vinegar was 4.82 g/100 mL,the soluble solid content was 10.6%,and the sensory score was 92.20.The scavenging rates of DPPH and ABTS free radicals of Rubus ellipticus fruit vinegar were higher than those of the original juice,indicating that the antioxidant activity of Rubus ellipticus fruit vine-gar was strong.

关 键 词：黄泡 果醋 工艺优化 响应面试验 抗氧化活性 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]