红茶菌液猕猴桃果酒发酵动力学模型的建立及抗氧化活性分析  

Establishment of fermentation kinetic model and antioxidant activity of kiwifruit wine fermented by black tea fungus liquid

作　　者：张阳阳 刘晓媛 余鸿飞 侯贺丽 李建芳[1] 嵇丹丹 ZHANG Yangyang;LIU Xiaoyuan;YU Hongfei;HOU Heli;LI Jianfang;JI Dandan(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《中国酿造》2025年第3期223-228,共6页China Brewing

基　　金：信阳农林学院青年骨干教师培养计划(张阳阳);信阳农林学院青年教师科研基金资助项目QN2021028;信阳农林学院青年基金项目(QN2023031)。

摘　　要：该研究以带皮猕猴桃、红茶菌液为原料发酵制备红茶菌液猕猴桃果酒,通过探究其发酵过程中菌体生长、基质(还原糖)消耗、产物(乙醇)生成趋势,建立相关动力学方程,并对其活性成分及抗氧化性活性进行测定。结果表明,反映酵母菌生长及乙醇生成变化的Boltzmann模型、还原糖消耗的Logistic模型的相关系数R2均>0.98,可有效反映红茶菌液猕猴桃果酒发酵过程中的动力学特征。随着发酵时间的延长,红茶菌液猕猴桃果酒中总酚及总黄酮含量均呈先升高后下降的趋势,发酵192 h时均达到最高,分别为1101.69 mg/mL和735.35 mg/mL;1,1-二苯基-2-三硝基苯肼(DPPH)和2,2'-联氮-二-(3-乙基-苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基清除率均呈先升高后下降的趋势,发酵192 h时均达到最高,分别为93.6%、91.5%;羟基(·OH)自由基清除率呈升高趋势,发酵336 h时达到最高,为54.48%。该研究结果揭示了红茶菌液猕猴桃果酒发酵过程中代谢产物及抗氧化活性的变化规律,为红茶菌液猕猴桃果酒的工业化生产提供理论依据。In this study,black tea fungus liquid kiwifruit wine was prepared by fermentation with kiwifruit with skin and black tea fungus liquid as raw materials.By exploring microbial growth,the consumption of matrix(reducing sugar)and the production trend of product(ethanol)in the fermentation process,the relevant kinetic equations were established,and its active ingredient and antioxidant activity were determined.The results showed that the correlation coefficients R2 of Boltzmann model reflecting the changes of yeast growth and ethanol production and Logistic model reflecting reducing sugar consumption,were all more than 0.98,which could effectively reflect the dynamic characteristics of kiwifruit wine fermented with black tea fungus liquid.With the prolongation of fermentation time,the contents of total phenols and total flavonoids in kiwifruit wine fermented by black tea fungus liquid increased first and then decreased,and reached the highest values of 1101.69 mg/ml and 735.35 mg/ml at 192 h of fermentation.The free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS)increased first and then decreased,reaching the highest of 93.6%and 91.5%at 192 h of fermentation.The scavenging rate of hydroxyl radical(·OH)showed an increasing trend,and reached the highest at 336 h of fermentation,which was 54.48%.The results revealed the changes of metabolites and antioxidant activity during the fermentation of black tea fungus liquid kiwifruit wine,which provided a theoretical basis for its industrial production.

关 键 词：红茶菌液猕猴桃果酒 发酵动力学 活性成分 抗氧化活性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]