蓝莓果酒的工艺优化及其抗氧化活性研究

Study on Technology Optimization and Antioxidant Activity of Blueberry Wine

以蓝莓为试材,通过对5种酵母(Saccharomyces)(RV002、RW、SY、BV818、RV171)的发酵特性确定酿造酒的最佳酵母,采用正交试验同时对酵母接种量、初始糖度、偏重亚硫酸钾添加量和pH值等发酵工艺参数进行了优化。采用DPPH法、FRAP法分析了蓝莓果酒的抗氧化活性。结果表明:蓝莓果酒最适酵母菌为RW,酵母接种量为0.8%,偏重亚硫酸钾添加量为40 mg/L,初始糖度为24%,pH值为4.0。随着发酵时间的延长,蓝莓果酒的DPPH自由基清除率以及FRAP值逐渐减小,最终达到平稳状态,说明抗氧化能力下降。

Using blueberry as test material,the best yeast of brewing wine is determined through the fermentation characteristics of five kinds of yeasts(RV002,RW,SY,BV818,RV171).The fermentation process parameters are optimized by orthogonal test about yeast inoculation quantity,initial sugar content,addition of potassium sulfite and pH value.The antioxidant activity of blueberry is analyzed by DPPH method and FRAP method.The results show that the optimal fermentation condition:inoculation is 0.8%,the amount of sulfur dioxide is 40 mg/L,the initial sugar content is 24%and the pH value is 4.0.The DPPH free radical scavenging rate and the FRAP value of blueberry wine decrease with the prolongation of fermentation time,eventually reach a steady state,indicate a decrease in antioxidant capacity.