抗氧化剂对寒富苹果酒发酵过程成分及抗氧化性的影响

Effect of Antioxidants on Main Constituent and Inoxidizability in Hanfu Apple Cider Fermenting Process

为探索抗氧化剂对寒富苹果酒发酵过程的影响,以寒富苹果为原料,对其发酵过程中的营养成分、色泽以及多酚的抗氧化能力变化规律进行研究,为生产优质寒富苹果酒提供理论依据。结果表明:在寒富苹果酒发酵过程中,0.1%氯化钠(NaCl)、200mg·L-1赖氨酸(Lys)、200mg·L-1维生素C(Vc)、0.1%柠檬酸(CA)、200mg·L-1葡萄糖氧化酶(GOD)5种抗氧化剂的添加对寒富苹果酒的可溶性固形物、酒精度变化影响较小;可溶性固形物在发酵过程中整体呈下降趋势,由初始的22%降至15d的2.2%,20d降到2%;酒精度在发酵期内呈快速上升趋势,发酵15d上升至8.0%vol以上,发酵20d时的酒精度达到8.5%vol(CK、NaCl、Lys处理),而经过CA和GOD处理后,酒精度于发酵结束时达到最低值8.0%vol。色泽方面,Vc处理护色效果最佳,投入初始就可保证发酵液呈黄色,而其他处理组发酵液此时呈深褐色,发酵过程中颜色逐渐变浅,发酵后期CA处理组也有较好护色效果。总酚含量在发酵的过程中呈现先升高后下降的趋势,5d达到最大值;含量由最初的297.54mg·L-1增加到最大值为707.94mg·L-1(Vc处理),发酵结束时最低为119.63mg·L-1(Lys处理);Vc在5种抗氧化剂中保护酚类能力最为突出。抗氧化剂处理后发酵液的清除DPPH自由基的能力整体呈下降趋势,由最初95%降至82%。T-AOC总抗氧化活性与总酚含量变化波形具有一致性,Vc处理能明显增强发酵液还原Fe3+的能力。清除ABTS+·的能力在发酵过程中出现一定的波动,总体呈现下降趋势,Vc处理能增强发酵液清除ABTS+·的能力。综上所述,抗氧化剂对寒富苹果酒的发酵进程无明显控制作用,能够保证发酵正常进行,Vc在寒富苹果酒护色方面,提高寒富苹果酒营养及功能方面,表现突出,可应用于寒富苹果酒生产制造中。

In order to explore the effect of antioxidant on the fermenting process, Hanfu apples were used as materials, and the change rules of the main constituents, color and antioxidizability were studied, which can provide theoretical basis for high-quality Hanfu apple cider fermentation. The results indicated that the addition of five antioxidants had little effect on the concentration of total soluable solid and alcohol of the cider during the fermentation process, including 0.1% NaCl, 200 mg·L-1 Lysine(Lys), 200 mg·L-1 Vitamin C(Vc), 0.1% Citric acid(CA), 200 mg·L-1 Glucose oxidase(GOD). The total soluable solid had a downturn trend the concentration drop to about 2.2% on 15 th fermenting day from the original 22%, the concentration of the sodium chloride remained at about 2% after 20 days. The alcohol content showed rapid uptrend during ferment process;it rose to 8.0% vol on 15 th fermenting day. The concentration of the CK, NaCl and Lys treatment rose to 8.5% vol on 20 th fermenting day, while that of the CA and GOD treatments was the lowest, 8.0% vol. In terms of color difference, Vc treatment has the best color protection function and the fermentation broth can be guaranteed to be yellow at the initial input, while the color of other treatments was brown. In the fermenting period the color of the ciders became shallow. At the later fermenting period, citric acid treatment also showed better color protection function. The content of total polyphenoll increased at first and then decreased in the fermenting period, the maximum appeared on the 5 th fermenting day. The peak value was 707.94 mg·L-1(the Vc treatment) from the initial value 297.54 mg·L-1, while the minimum is 119.63 mg·L-1(the Lys treatment) at the end fermenting process. The addition of Vc significantly increased the content of total phenol in the assay, Vc has the most outstanding ability in protecting polyphenols. The DPPH free radical removal capacity of all samples showed a downward trend in the fermenting process, from the initial 95% to about 82%. The inoxidizability of T-AOC had the same waveform with the content of total phenol;the treatment with Vc can enhanced the reduction of Fe3+in cider. The capability of removing ABTS+·presented downturn trend with a little fluctuation in the fermenting period, the treatment with Vc can improve the ABTS+·removal ability of cider. In conclusion, the antioxidants can ensure the smooth fermentation of Hanfu apple cider, and had no obvious control on the fermentation process. Vc is outstanding in protecting color and improving nutrition and function of Hanfu apple cider, which can be used in the production of Hanfu cider.