蜂巢醋液态发酵工艺及其抗氧化活性研究

Liquid fermentation technology and antioxidant activity of honeycomb vinegar

研究首次将蜂巢引入食醋的液态发酵工艺,优化获得了蜂巢醋液态发酵的最佳工艺条件:起始糖度5.33%,酵母活化液0.10%,酒精度5.0%,醋酸发酵温度35℃。在此条件下制备的蜂巢醋由于发酵原料和菌种单一,在可溶性固形物、总糖、香气、滋味等方面低于传统固态发酵产品,而在色泽、体态和风味典型性等方面较优。此外,该蜂巢醋DPPH自由基清除能力(33.29%)和总抗氧化能力(2252.63mmol·g-1)均显著低于固态发酵(66.25%,5092.63mmol·g-1)产品,这主要归因于和固态发酵峰巢醋总黄酮和总多酚(0.71%,2.33%)相比,液态发酵蜂巢醋总黄酮和总多酚含量(0.38%,1.20%)较低。

. Honeycomb was used as raw material in the liquid fermentation of vinegar for the first time in this paper. The fermentation process was optimized and the optimum conditions was obtained： 5.33% of initial sugar degree, 0.10% of yeast activated liquid,5.0% of alcohol degree,35℃ of acetate fermentation temperature. Under the conditions,compared to solid-state fermentation the honeycomb vinegar was lower in soluble solids,total sugar,aroma,taste,but was higher in color,posture,flavor typicality. These results could be attributed to the single materials and strain in liquid fermentation of honeycomb vinegar. Moreover,DPPH radical scavenging activity （33.29%） and total antioxidant capacity（2252.63mmol.g-1） of the honeycomb vinegar by liquid fermentation were significantly lower than that of solid-state fermentation（66.25% ,5092.63mmol.g-1） ,due to the lower content of flavonoids and polyphenol （0.38%, 1.20%） compared to solid-state fermentation （0.71%, 2.33%）.