枸杞果酒发酵过程中黄酮含量的变化

Change of Flavonoid Content in Chinese Wolfberry Wine during Fermentation

以宁夏枸杞为原料,选用两种酵母进行发酵,跟踪检测发酵过程中发酵醪中黄酮含量、pH值、酒精体积分数的变化。结果发现:发酵过程中黄酮含量持续增加至最大值后基本保持不变,酒精体积分数不断增大至最大值后基本保持不变,经过回归分析,两者之间呈现良好的相关关系,并得到了其回归模型;发酵醪的pH值在发酵前期表现为轻微下降,下降至一定值以后基本保持不变;不同的酵母菌种对发酵过程中各组分的变化趋势无影响,但各组分的变化速度不同。

Chinese wolfberry fruits were fermented separately by two types of yeasts to produce fruit wines.Changes in flavonoid content,pH and alcohol content were measured during the fermentation period.Results indicated that both the contents of flavonoid and alcohol revealed a gradual increase and then remained at a stable level during the fermentation process.A quadratic regression model for flavonoid content as a function of alcohol content was developed,revealing a good correlation between both parameters based on regression analysis.pH decreased slightly at first and then was kept at a stable level during the fermentation period.Neither flavonoid content nor pH presented significant change.However,different change rates of the three parameters were observed.