无花果酒的发酵工艺及其抗氧化活性分析

Study on fermentation process and antioxidant activity of fig wine

[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.