百香果全果酒发酵工艺优化及体外抗氧化性比较分析

以紫皮百香果（Passiflora edulis）为原料发酵百香果全果酒，通过单因素试验结合响应面法，确定百香果全果酒的最适发酵工艺，并通过四个抗氧化体系（DPPH·、ABTS+·、·OH、还原能力）来评价其与百香果果汁酒和原汁的抗氧化活性。结果表明，百香果全果酒最适发酵工艺条件为初始糖度21%、酵母接种量0.04%、发酵温度29 ℃、发酵时间5 d。在此优化工艺条件下，百香果全果酒酒精度为11.9%vol；在四种抗氧化体系中，自由基清除率和还原能力均随样品体积的增加而增大，抗氧化活性的大小顺序为全果酒＞果汁酒＞原汁。

Optimization of fermentation process for whole passion fruit wine and comparative analysis of antioxidant activity in vitro

A whole passion fruit wine was fermented with purple passion fruit (Passiflora edulis). The optimum brewing process of whole passion fruit wine was determined by single factor tests combined with response surface method, and its antioxidant activities with passion fruit wine and the juice were evaluated through four antioxidant systems (DPPH·, ABTS+·, ·OH, reducing ability). The results showed that the optimum conditions for the whole passion fruit wine were initial sugar content 21%, yeast inoculum 0.04%, fermentation temperature 29 ℃, and time 5 d. Under the optimized conditions, the alcohol content of whole passion fruit wine was 11.9%vol. In four antioxidant systems, the free radical scavenging rate and reducing ability increased with the increase of sample volume, and the order of antioxidant activity was whole fruit wine＞juice wine＞ juice.