多依果红心火龙果复合果酒发酵工艺优化及抗氧化活性分析

目的 通过响应面法优化多依果、红心火龙果复合果酒的发酵工艺,并对其抗氧化活性进行分析。方法 在单因素实验的基础上,以酒精度和感官评分“归一化”后的总评“归一值”为响应值进行响应面优化实验,并对发酵工艺优化所得的复合果酒进行1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS]自由基清除率实验分析。结果 复合果酒发酵最佳工艺参数为:多依果、红心火龙果的质量比1:1、蔗糖添加量17%、二氧化硫添加量69 mg/kg、酵母接种量1.4%和初始pH 3.3,常温发酵7 d。在此最佳酿造工艺条件下,复合果酒为亮红色,酒精度达到11.3%vol,总黄酮含量为9.0mg/kg,对DPPH和ABTS自由基的清除率最高可达89.75%和81.26%,总体抗氧化能力高于多依果汁而略低于维生素C。结论 多依果红心火龙果复合果酒口感谐调,并且较好地保留了水果的抗氧化活性成分,本研究为多依果的应用开发...

Fermentation process optimization and antioxidant activity analysis of Docynia delavayi (Franch.) Schneid. and red dragon fruit compound wine

Objective The fermentation process of Docynia delavayi (Franch.) Schneid. and red dragon fruit compound wine was optimized by response surface methodology, and the antioxidant activity of fruit compound wine was analyzed. Methods On the basis of single factor test, the fermentation conditions of compound fruit wine were optimized taking the "normalized value" of wine alcohol content and sensory indicators as the response value of response surface experiment. And then 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2''-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging rates of optimized compound wine was analyzed. Results The optimal conditions for alcoholic fermentation were mass ratio 1:1, the cane sugar 17%, SO2 69 mg/kg, yeast inoculation 1.4%, initial pH 3.3, natural temperature for 7 days. Under these optimal conditions, the compound fruit wine was bright red, with the alcohol content of 11.3% vol, and total flavonoid content of 9.0 mg/kg. The highest free radical scavenging rates of DPPH and ABTS+ could reach 89.75% and 81.26%, and the antioxidant capacity was higher than that of D. delavayi fruit juice, and less than vitamin C. Conclusion This compound fruit wine has a harmonious taste and better retained the antioxidant ingredients of fruit, which would provide theoretical support for the development of D. delavayi industry.