阿育魏实果醋发酵工艺优化及其抗氧化活性研究

Optimization of fermentation process of Trachyspermum ammi(L.)sprague vinegar and its antioxidant activity

试验以阿育魏实为原料,进行阿育魏实果醋的研制并对其抗氧化活性进行评价。通过单因素试验探究阿育魏实发酵液的加入量、醋酸菌的接种量、发酵时间和发酵温度对果醋酸度和品质的影响,并在单因素基础上以总酸的含量为考察指标,采用正交试验优化阿育魏果醋发酵条件,最终获得最优发酵条件:初始酒精度为6.0%vol、阿育魏实发酵液加入量为80m L、接种量为0.06g/m L、发酵时间为6d、发酵温度29℃时。在此条件下,果醋酸度为52.34g/L,感官评价分为94.00分。抗氧化实验结果表明,Fe^(3+)还原能力、ATBS^(+)·清除能力、DPPH清除能力、·OH清除率、酪氨酸酶二酚酶活力的抑制率分别为76.54%、82.74%、62.14%、60.14%、41.24%,说明阿育魏实-果醋具有一定的抗氧化能力。

Trachyspermum ammi(L.)Sprague were used as raw material to prepare Trachyspermum ammi(L.)Sprague fruit vinegar and its antioxidant activity was evaluated.Through single factor experiments,the effect of Trachyspermum ammi(L.)Sprague fermented liquid addition amount,inoculation amount of acetic acid bacteria,fermentation time and fermentation temperature on fruit acetic acid degree and quality were explored.On the basis of single factor,having the content of total acid as the sensory evaluation indicator,the Trachyspermum ammi(L.)Sprague fruit vinegar fermentation condition was optimized by orthogonal test,the optimal fermentation conditions were obtained as:the initial alcohol was 6.0%vol,the ratio of Trachyspermum ammi(L.)Sprague addition was 80 mL,the inoculation amount was 0.06 g/mL,the fermentation time was 6 d,and the fermentation temperature was 29℃.Under these conditions,the acetic acid degree of composite fruit was 52.34 g/L,and the sensory evaluation score was 94.00.The antioxidant test results showed that Fe3+reducing ability,ATBS^(+)·scavenging ability,DPPH scavenging ability、·OH scavenging ability and inhibition of tyrosinase diphenol activity were 76.54%,82.74%,62.14%,60.14%,and 41.24%respectively.The results showed that Trachyspermum ammi(L.)Sprague fruit vinegar had certain antioxidant ability.