主成分分析法优化柠檬果酒发酵工艺

Optimization of Lemon Wine Fermentation Process by Principal Component Analysis

为响应乡村振兴战略,大力发展柠檬精深加工产业,以期带动农民增收致富,该研究以尤力克柠檬为原料,综合模糊感官评分、酒精度、总糖含量、总酸含量建立主成分综合评价模型,利用L9(34)正交试验对柠檬酒发酵工艺进行优化。通过主成分综合评价,柠檬果酒发酵的最佳工艺为糖度20%、酵母添加量0.13%、料液比1︰0.3 g/m L、发酵时间13 d。经后发酵、室温陈酿120 d,采用超高效液相色谱测定发酵柠檬果酒主要有效成分,它们分别为圣草次苷、芸香苷、柚皮苷、橙皮苷、新橙皮苷、地奥司明、柚皮素,其含量分别为455.685,4.566,12.365,6.483,42.411,11.077和2.882 mg/L。主成分综合评价模型适用于柠檬果酒的工艺优化,其感官评价和酒精度较好,可为柠檬的深加工奠定理论参考。

In response to the rural vitalization strategy,lemon intensive processing industry was vigorously developed in order to drive farmers to increase income.Taking eureka lemon as raw material from three gorges reservoir area,the comprehensive evaluation model of principal component was established by integrating fuzzy sensory score,alcohol content,total sugar content and total acid content,and the fermentation process of lemon wine was optimized by L9(3~4)orthogonal test.The results showed that the best technology of lemon fruit wine was 20%sugar,0.13%yeast,1︰0.3 g/mL solid-liquid ratio and 13 d fermentation time.After fermentation and aged at room temperature for 120 d,the fermented lemon wine was determined by ULTRA-performance liquid chromatography(UPLC)to contain the following contents that glycoside 455.685 mg/L,rutin 4.566 mg/L,naringin 12.365 mg/L,hesperidin 6.483 mg/L,neohesperidin 42.411 mg/L,diossimin 11.077 mg/L and naringenin 2.882 mg/L.The comprehensive evaluation model of principal component was suitable for the process optimization of lemon wine,which had good sensory evaluation,high alcohol content and high nutritional components,and could lay a theoretical reference for the further processing of lemon.