石榴五味子保健酒发酵工艺优化及抗氧化活性研究

The optimization of fermentation process and antioxidant activity of Pomegranate and Schisandra health wine

以石榴原汁、五味子为原料,添加葡萄酒用高活性酵母对石榴五味子保健酒发酵工艺进行优化,并对石榴五味子保健酒总酚、黄酮含量及抗氧化活性进行测定。试验结果表明,石榴五味子保健酒的最优发酵条件为五味子提取液添加量10%、菌种添加量3%、发酵温度28℃、发酵时间6d。在此条件下所得酒品色泽艳若朝霞,药香酒香协调、优雅,酒精度为12.8%vol,感官评分平均为89分,总酸(以乳酸计)为4.4g/L,总糖(以葡萄糖计)为63.0g/L,黄酮、总酚含量分别为13.29,413.00mg/L。抗氧化测定结果表明样品具有较强的FRAP还原活性,此外,样品稀释100倍后对DPPH、ABTS自由基的清除率分别达到92.38%和95.20%,样品稀释10倍后对OH自由基的清除率达到91.54%。

Using Pomegranate juice and Schisandra as raw materials,adding high activity yeast to optimize the fermentation process of their health wine,from which the total phenolic and flavonoids content and antioxidant activities were determined.The experimental results showed that the optimal fermentation conditions were:with the addition of 10% Schisandra extract and 3% yeast,fermented at 28℃for 6 days.Under above conditions,the color of the liquor was bright and radiant,with the unique harmony fragrance of medical herbs and liquor aroma.Finally,the result showed that alcohol content was 12.8%(vol),the sensory score was 89 points,and the total acid content(in lactic acid)was 4.4 g/L.The sugar(with glucose)was 63.0 g/L,and the flavonoids and total phenol content were 13.29 mg/L and413.00 mg/L,respectively.The results of antioxidant assay showed that the sample had preferable FRAP reduction activity.In addition,the DPPH and ABTS free radical scavenging rates were 92.38%and 95.20%,respectively.After the sample was diluted ten folds,the OH radical scavenging rate reached 91.54%.