火棘果酒在酿制过程中化学成分及其抗氧化特性的变化

Changes of chemical contents and their antioxidant activities during wine processing of Pyracantha fortuneana (Maxim.) Li

以火棘果为原料,选用安琪酵母进行发酵,监测发酵过程中发酵醪中黄酮、pH值、酒精度、多酚及抗氧化指标的变化,结果发现:发酵过程中不同化学成分变化趋势不同,多糖含量逐渐下降,酒精体积分数逐渐增加,pH值变化不明显;蛋白质含量随发酵时间和发酵液pH值变化而变化,游离氨基酸含量逐渐上升,黄酮和多酚含量先上升后下降。此外火棘果酒发酵液对ABTS自由基清除作用和TEAC值随发酵时间延长逐渐增加。

Using the fruit of Pyracantha fortuneana （Maxim.） Li as raw material, the wine was fermented with angel yeast, and changes ofpH value, alcohol degrees, flavonoides, polyphenols and antioxidant activities of fermentation mash were focused on during different fermentation process. The results were as follow, change trend was different for different chemical composition during fermentation, polysaccharide content decreased gradual- ly, the volume fraction of ethanol gradually increased, and pH value did not change significantly. Protein content changed with fermentation time and pH value, and free amino acid content increased while contents of flavonoids and polyphenols increased and then decreased. In addition, the elimina- tion rate on ABTS radical scavenging and TEAC values of fermentation mash increased with prolonged fermentation.