石榴葡萄枸杞复合果酒发酵工艺优化及抗氧化活性分析

Optimization of fermentation process and antioxidant activity analysis of pomegranate grape wolfberry compound fruit wine

该研究以石榴为原料,葡萄、枸杞为辅料,制备石榴葡萄枸杞复合果酒,采用单因素及响应面试验对其发酵工艺条件进行优化,并对其理化指标及抗氧化活性进行分析。结果表明,石榴葡萄枸杞复合果酒最佳发酵工艺条件为初始可溶性固形物含量24.5°Bx,初始pH为3.8,酵母接种量0.05%,发酵时间59 h。在此优化条件下,石榴葡萄枸杞复合果酒酒精度为8%vol,感官评分为92.43分,可溶性固形物含量为12°Bx,总酚含量为12.58 mg没食子酸当量(GAE)/m L,总黄酮含量为260.05 mg芦丁当量(RE)/m L,总花色苷含量为50.10 mg/L。2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)、1,1二苯基-2-三硝基苯肼(DPPH)自由基清除能力分别为91.49%、97.75%。羟基自由基清除能力、吸光度值显著增加(P<0.05),分别为43.08%、2.28。

In this study,a pomegranate grape wolfberry compound fruit wine was prepared using pomegranate as raw material,grape and wolfberry as auxiliary materials,the fermentation conditions were optimized by single factor and response surface tests,and the physicochemical index and antioxidant activity were analyzed.The results showed that the optimal fermentation process conditions for the pomegranate grape wolfberry compound fruit wine were initial soluble solids content 24.5°Bx,initial pH 3.8,yeast inoculum 0.05%,and fermentation time 59 h.Under these optimized conditions,the alcohol content,sensory score,soluble solid contents,total phenols,total flavonoids,total anthocyanins of the fruit wine were 8%vol,92.43,12°Bx,12.58 mg gallic acid equivalent(GAE)/ml,260.05 mg rutin equivalent(RE)/ml,and 50.10 mg/L,respectively.The 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid(ABTS)and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacities were 91.49%and 97.75%,respectively.Hydroxyl radical scavenging capacity and absorbance value were significantly increased(P<0.05),which were 43.08%and 2.28,respectively.