摘要
[目的]研究无花果酒的发酵工艺及其抗氧化活性。[方法]通过单因素试验和响应面分析法优化发酵工艺条件,并检测无花果酒对DPPH自由基和羟自由基的清除率。[结果]无花果酒的最佳发酵工艺条件为:酿酒干酵母接种量0.03%、SO2添加量85mg·kg-1、发酵温度28℃、发酵天数8d,此条件下无花果酒的酒精度为12.2%vol;与发酵前相比,无花果酒的体外抗氧化活性显著增强,维生素C、多酚、黄酮含量比分别比发酵前分提高了4倍、1.27倍、1.64倍。[结论]无花果酒具有良好的抗氧化活性,可以作为一种抗氧化剂和自由基清除剂。
[Objective] The study aimed to optimize the fermentation process of fig wine using response surface methodology, and to determine its antioxidant activity.[Methods] The optimization of the fermentation process was performed using response surface methodology and One-way ANOVA was applied for statistical analysis. Hydroxyl radical and 1,1-diphenyl -2 -picrylhydrazyl (DPPH) scavenging capacities of fig wine were evaluated.[Results] showed that the optimal fermentation parameters of fig wine production were determined as following: amount of inoculum yeast RV171 and SO 2 at 0.03% and 85 mg ·kg^-1 , respectively, with fermentation temperature at 28℃ and fermentation time for 8 days. Under this condition, the alcohol content of fig wine was 12.2% vol. Compared with the pre-fermented treatment, fig wine displayed stronger antioxidant activity. Contents of vitamin C, polyphenol, and flavonoid in fig wine were increased by 4 times, 1.27 times, and 1.64 times, respectively compared to pre-fermented fig juice.[Conclusion] Fig wine possessed good antioxidant activity as demonstrated in both in vitro and in vivo assays,which can be used as an antioxidants and free radical scavengers.
作者
马艳弘
金秋琼
崔晋
曹培杰
田丽敏
黄开红
Ma Yanhong;Jin Qiuqiong;Cui Jin;Cao Peijie;Tian Limin;Huang Kaihong(Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;Suzhou Xishan National Modern Agriculture Demonstration Zones Limited Liability Company, Suzhou 215111, Jiangsu, China)
出处
《山西农业大学学报(自然科学版)》
CAS
北大核心
2019年第3期35-42,共8页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
苏州市农业科技创新项目(SNG201653)
江苏农业科学院院基金(6111682)
关键词
无花果酒
发酵工艺
抗氧活性
Fig wine
Fermentation process
Antioxidant activity