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红甜菜酒发酵工艺优化及初生代谢物和挥发性代谢物分析 被引量:1

Optimization of Fermentation Technology and Analysis of Primary Metabolites and Volatile Metabolites of Red Beet Wine
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摘要 本研究对食用红甜菜酒发酵工艺进行优化,对最佳发酵工艺制备的食用红甜菜酒理化指标与体外抗氧化活性进行检测,并对其进行初生代谢物与挥发性代谢物进行检测分析。采用单因素试验确定各因素水平对食用红甜菜酒发酵情况的影响,采用响应面分析法优化食用红甜菜酒发酵的最佳工艺条件,得到最佳的发酵工艺为:酵母接种量0.08%,初始糖度27.49%,发酵时间5.37 d,发酵温度为27.15℃,在此工艺条件下,食用红甜菜酒酒精度为11.4%vol,其理化、卫生指标符合国家标准。体外抗氧化能力实验表明,食用红甜菜酒具的DPPH自由基清除率达80%左右、羟自由基清除率最高达67%左右、超氧阴离子清除率达80%左右,且存在剂量-效应关系。表明食用红甜菜酒具有良好的抗氧化活性。 In this study,the fermentation process of edible red beet wine was optimized,the physical and chemical indexes and in vitro antioxidant activity of edible red beet wine prepared by the best fermentation process were tested,and the primary metabolites and volatile metabolites were detected.The fermentation conditions of edible red beet wine were optimized by single factor experiment and the response surface analysis experiment.The best process conditions for the fermentation of edible red beet wine were as follow:27.49% for sugar content,5.37 d for fermentation time,and 27.15℃ for fermentation temperature.Under these process conditions,the alcohol content of edible red beet wine was 11.4% vol,and its physical,chemical and hygienic indicators meet national standards.In vitro antioxidant capacity experiments show that the scavenging rate of DPPH free radicals,hydroxyl radicals and superoxide anions of edible red beet wine were 80%,67% and 80% with a dose-effect relationship.The results showed that red beet wine had good antioxidant activity.
作者 包永镇 代翠红 程大友 崔杰 BAO Yong-zhen;DAI Cui-hong;CHENG Da-you;CUI Jie(Harbin Institute fo Technology,HarBin City in Heilongjiang prouince,150001)
出处 《中国甜菜糖业》 2021年第3期12-20,共9页 China Beet & Sugar
基金 国家自然科学基金(31771864) 国家糖料产业技术体系“甜菜育种技术与方法”(CARS-170104-01)。
关键词 食用红甜菜 果酒 发酵工艺 工艺优化 Edible red beet fruit wine fermentation technology process optimization
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