不同发酵工艺对刺梨果酒抗氧化活性的影响  

Effects of different fermentation processes on antioxidant activity of prickly pear cider

作　　者：刘祯珍 谢丹丹 迟乃玉[1] 张书东 LIU Zhenzhen;XIE Dandan;CHI Naiyu;ZHANG Shudong(College of Life and Health,Dalian University,Dalian 116622;Key Laboratory of Research and Utilization of Ethnic Medicinal Plant Resources in Western Guizhou,Liupanshui Normal University,Liupanshui 553004)

机构地区：[1]大连大学生命健康学院,大连116622 [2]六盘水师范学院贵州西部民族药用植物资源研究与利用重点实验室,六盘水553004

出　　处：《中国食品添加剂》2024年第1期194-202,共9页China Food Additives

基　　金：六盘水市科技计划项目(52020-2019-05-05);六盘水师范学院联合培养研究生创新基金(LPSSYLPY202131)。

摘　　要：为更好利用刺梨果酒抗氧化活性物质,本研究通过检测6种发酵工艺加工的刺梨果酒的各项指标和体外抗氧化活性,以及利用主成分分析构建的综合评价体系考察刺梨果酒的品质。结果表明,6种发酵工艺中刺梨果酒可溶性固形物无显著性差异;三种自然发酵工艺中酒精度、还原糖、甲醇、Vc无显著性差异;三种灭菌发酵工艺中pH、总酸、酒精度、总糖、Vc和总酚无显著性差异;自然原汁发酵的pH值(3.47)、SOD(66.12 U/mL)、总糖(241.75 mg/mL)、总酚(98.03 g/L)和总抗氧化能力(2.569 mg/mL)与其他发酵工艺存在显著性差异;灭菌冷浸渍发酵的还原糖(5.55 mg/mL)显著低于其他发酵工艺。主成分分析表明,自然带渣发酵工艺发酵刺梨果酒综合分数最高(1.050),是适合刺梨果酒酿造的发酵工艺。In order to make better use of antioxidant substance of prickly pear cider,the physical and chemical indexes and in vitro antioxidant activities of prickly pear cider produced by six fermentation methods were studied.The comprehensive evaluation system constructed by principal component analysis was applied to investigate the quality of prickly pear cider.The results showed that no significant difference in soluble solids of prickly pear cider in different fermentation processes,and no significant difference in the contents of alcohol,reducing sugar,methanol and Vc among the three natural fermentation processes.There were no significant differences in pH,contents of Vc,total acid,alcohol,total sugar and polyphenols in the three sterilization fermentation processes.pH(3.47),SOD(66.12 U/mL),total sugar(241.75 mg/mL),total acid(98.03 g/L)and total antioxidant capacity(2.569 mg/mL)in natural fermentation process were significantly different from the sterilization fermentation processes.The reducing sugar(5.55 mg/mL)of sterilized cold-soaking fermentation was significantly lower than that of other fermentation processes.The results of principal component analysis(PCA)showed that natural fermentation of prickly pear cider had the highest comprehension score(1.050),making it a suitable fermentation process for prickly pear cider production.

关 键 词：刺梨果酒 发酵工艺 抗氧化活性 主成分分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]