| 枸杞果酒中总黄酮含量的发酵条件优化 |
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| 引用本文： | 许亮,师俊玲,陈东方,王振平.枸杞果酒中总黄酮含量的发酵条件优化[J].食品科学,2011,32(7):188-193. |
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| 作者姓名： | 许亮 师俊玲 陈东方 王振平 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院
2.宁夏大学 葡萄与葡萄酒教育部工程研究中心 |
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| 基金项目： | 国家自然科学基金项目(20862014) |
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| 摘 要： | 以宁夏枸杞为原料，通过Box-Behnken试验设计研究发酵温度、糖添加量、酵母添加量及pH值对发酵后枸杞果酒中总黄酮含量的影响，建立各影响因素的回归方程，并通过响应面分析法优化出成品酒中总黄酮含量的最佳发酵条件为：发酵温度21.9℃、酵母添加量0.29g/L、糖添加量107.0g/L、pH4.3，此条件下的预测值为0.2404g/L，实测值为(0.2337±0.0043)g/L，表明所得模型有很好的预测性。
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| 关 键 词： | 响应面 优化 宁夏枸杞 果酒 发酵 黄酮 |
| 收稿时间： | 2010-08-10 |
Optimization of Fermentation Conditions for Production of Chinese Wolfberry Fruit Wine with Higher Total Flavonoid Content |
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| XU Liang,SHI Jun-ling,CHEN Dong-fang,WANG Zhen-ping.Optimization of Fermentation Conditions for Production of Chinese Wolfberry Fruit Wine with Higher Total Flavonoid Content[J].Food Science,2011,32(7):188-193. |
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| Authors: | XU Liang SHI Jun-ling CHEN Dong-fang WANG Zhen-ping |
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| Affiliation: | 1.College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China; 2.Engineering Research Center of Grape and Wine,Ministry of Education,Ningxia University,Yinchuan 750021,China |
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| Abstract: | This study aimed to develop a fermentation process for the production of fruit wine using Chinese wolfberry fruits from Ningxia autonomous region as the starting material.The fermentation conditions temperature,sugar addition,yeast inoculation size and pH were investigated in 4 runs of single factor experiments to preliminarily understand their effects on total flavonoid content in Chinese wolfberry fruit wine.Subsequently,Box-Behnken matrix design followed by regression analysis was used to establish a qua... |
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| Keywords: | Chinese wolberry fruit wine fermentation flavonoids response surface methodology optimization |
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