石榴葡萄枸杞复合果酒发酵工艺优化及抗氧化活性分析  

Optimization of fermentation process and antioxidant activity analysis of pomegranate grape wolfberry compound fruit wine

作　　者：陈涛涛 郝向帅 张一凡 邢智彬 廖婉琴 陈卓源 费丽越 唐凤仙[1,2,3,4] 成池芳 CHEN Taotao;HAO Xiangshuai;ZHANG Yifan;XING Zhibin;LIAO Wanqin;CHEN Zhuoyuan;FEI Liyue;TANG Fengxian;CHENG Chifang(Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables,Ministry of Education,School of Food Science and Technology,Shihezi University,Shihezi 832000,China;Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province),Shihezi 832000,China;Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps,School of Food Science and Technology,Shihezi University,Shihezi 832000,China;School of Food Science and Technology,Shihezi University,Shihezi 832000,China;Xinjiang Niya Wine Co.,Ltd.,Manasi 832200,China)

机构地区：[1]石河子大学食品学院新疆特色果蔬贮藏加工教育部工程研究中心,新疆石河子832000 [2]农业农村部特色农产品加工与质量安全控制重点实验室(部省共建),新疆石河子832000 [3]石河子大学食品学院兵团营养与安全控制重点实验室,新疆石河子832000 [4]石河子大学食品学院,新疆石河子832000 [5]新疆尼雅葡萄酒有限公司,新疆玛纳斯832200

出　　处：《中国酿造》2024年第10期205-210,共6页China Brewing

基　　金：南疆重点产业创新发展支撑计划(2022DB007);重点领域科技攻关计划(2023AB004-02)。

摘　　要：该研究以石榴为原料,葡萄、枸杞为辅料,制备石榴葡萄枸杞复合果酒,采用单因素及响应面试验对其发酵工艺条件进行优化,并对其理化指标及抗氧化活性进行分析。结果表明,石榴葡萄枸杞复合果酒最佳发酵工艺条件为初始可溶性固形物含量24.5°Bx,初始pH为3.8,酵母接种量0.05%,发酵时间59 h。在此优化条件下,石榴葡萄枸杞复合果酒酒精度为8%vol,感官评分为92.43分,可溶性固形物含量为12°Bx,总酚含量为12.58 mg没食子酸当量(GAE)/m L,总黄酮含量为260.05 mg芦丁当量(RE)/m L,总花色苷含量为50.10 mg/L。2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)、1,1二苯基-2-三硝基苯肼(DPPH)自由基清除能力分别为91.49%、97.75%。羟基自由基清除能力、吸光度值显著增加(P<0.05),分别为43.08%、2.28。In this study,a pomegranate grape wolfberry compound fruit wine was prepared using pomegranate as raw material,grape and wolfberry as auxiliary materials,the fermentation conditions were optimized by single factor and response surface tests,and the physicochemical index and antioxidant activity were analyzed.The results showed that the optimal fermentation process conditions for the pomegranate grape wolfberry compound fruit wine were initial soluble solids content 24.5°Bx,initial pH 3.8,yeast inoculum 0.05%,and fermentation time 59 h.Under these optimized conditions,the alcohol content,sensory score,soluble solid contents,total phenols,total flavonoids,total anthocyanins of the fruit wine were 8%vol,92.43,12°Bx,12.58 mg gallic acid equivalent(GAE)/ml,260.05 mg rutin equivalent(RE)/ml,and 50.10 mg/L,respectively.The 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid(ABTS)and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacities were 91.49%and 97.75%,respectively.Hydroxyl radical scavenging capacity and absorbance value were significantly increased(P<0.05),which were 43.08%and 2.28,respectively.

关 键 词：石榴 复合果酒 发酵工艺优化 响应面法 抗氧化活性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]