樱桃果酒发酵动力学及抗氧化能力研究  

Fermentation kinetics and antioxidant capacity of cherry fruit wine

作　　者：潘立妮 周家华[2] 潘雯 徐冉冉 王云香[2] 李洪雯[3] 王宝刚[2] 赵山山 PAN Lini;ZHOU Jiahua;PAN Wen;XU Ranran;WANG Yunxiang;LI Hongwen;WANG Baogang;ZHAO Shanshan(College of Life Science and Food Engineering,Hebei University of Technology,Handan 056038,China;Institute of Agri-food Processing and Nutrition,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China;Institute of Horticulture,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]北京市农林科学院农产品加工与食品营养研究所,北京100097 [3]四川省农业科学院园艺研究所,四川成都610066

出　　处：《中国酿造》2024年第10期199-204,共6页China Brewing

基　　金：现代农业产业技术体系(CARS-30)。

摘　　要：为明确樱桃果酒发酵过程中酵母菌生长、乙醇生成及总糖消耗的构效关系,该研究以樱桃为原料,果酒酵母为发酵菌种制备樱桃果酒,每隔1 d测定樱桃果酒的总糖含量、酒精度及酵母菌数量,应用Logistic模型、DoseResp模型、SGompertz模型及Boltzmann模型对其进行非线性拟合建立发酵动力学模型,并测定其发酵过程中总酚、总黄酮含量以及抗氧化活性的变化,并对两者间相关性进行分析。结果表明,酵母菌生长及乙醇生成动力学模型均可用Boltzmann模型进行拟合,总糖消耗动力学模型均可用DoseResp和Boltzmann模型进行拟合,所选模型对试验数据的拟合相关系数R2均>0.99,能较好地描述樱桃果酒的发酵过程。樱桃果酒发酵工程中,总酚、总黄酮含量及1,1-二苯基-2-三硝基苯肼(DPPH)自由基和羟自由基清除率均呈先升高再下降后趋于稳定的趋势。相关性分析表明,在发酵过程中DPPH自由基清除率与总酚、总黄酮呈极显著相关(P<0.01),·OH清除率与总黄酮呈极显著相关(P<0.01)。In order to clarify the structure-activity relationship between yeast growth,ethanol production and total sugar consumption in the fermentation process of cherry fruit wine,the cherry fruit wine was prepared with cherry fruit as raw material,and fruit wine yeast as fermentation strain.The total sugar content,alcohol content and yeast number of cherry fruit wine were measured every other day,and the fermentation kinetics models were established by nonlinear fitting with Logistic model,DoseResp model,SGompertz model and Boltzmann model.The changes of total phenols and total flavonoids contents and antioxidant activity in fermentation process were measured,and the correlation between them was analyzed.The results showed that the kinetic models of yeast growth and ethanol generation could be fitted by Boltzmann model,and the kinetic models of total sugar consumption could be fitted by DoseResp and Boltzmann model,the fitting correlation coefficients R2 of the selected models were all greater than 0.99,which could describe the fermentation process of cherry fruit wine.The contents of total phenol and total flavonoids and scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals increased first and then decreased,and then tended to be stable in cherry fruit wine fermentation.Correlation analysis showed that the DPPH radicals scavenging rate was significantly correlated with total phenols and total flavonoids(P<0.01),and the hydroxyl radicals(·OH)was significantly correlated with total flavonoids(P<0.01).

关 键 词：樱桃果酒 发酵动力学 抗氧化 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]