苹果酵素自然发酵工艺优化及品质分析

为了优化苹果酵素自然发酵工艺，通过Box-Behnken试验设计，研究初始pH值、糖添加量、苹果片质量浓度对苹果酵素感官评分和超氧化物歧化酶（SOD）活性的影响，并采用超高效液相色谱（UPLC）及液相色谱-质谱联用技术（LC-MS）分析了酚类物质的组成和含量。结果表明，优化出自然发酵工艺条件为初始pH值4.6，糖添加量15%，苹果片含量200 g/L。在此优化条件下，苹果酵素感官评分为（8.45±0.24）分、SOD活性为（40.26±1.03） U/mL。苹果酵素共检测出15种酚类物质，其中绿原酸含量最高，原花青素B2、表儿茶素、原花青素B1、槲皮素-半乳糖苷、儿茶素以及根皮苷次之。

Natural fermentation process optimization and quality analysis of apple enzyme

In order to optimize natural fermentation process and analyze the quality of apple enzyme, the effects of initial pH, sugar addition and apple slice-liquid ratio on sensory evaluation and superoxide dismutase (SOD) activity of apple enzyme was investigated by Box-Behnken Design. The composition and contents of polyphenol compounds were analyzed by UPLC and LC-MS. The results showed that natural fermentation process was as follows: initial pH4.6, sugar addition 15%, apple slices concentration 200 g/L. Under those conditions, the sensory evaluation score of apple enzyme was 8.45±0.24, SOD activity was (40.26±1.03) U/ml. The content of chlorogenic acid was the highest, followed by procyanidin B2, epicatechin, procyanidin B1, quercetin-galactoside, catechin and phloridzin in sequence.