山茱萸果酒澄清工艺的优化及其抗氧化活性

采用果胶酶对山茱萸果酒进行澄清处理，通过单因素试验和正交试验确定了果胶酶的最佳澄清工艺参数；并利用DPPH自由基（DPPH·）、ABTS自由基（ABTS+·）及羟基自由基（OH·）清除能力测定了山茱萸果酒的抗氧化活性。结果表明，对山茱萸果酒澄清度影响的次序为酶解温度＞酶解时间＞酶添加量；果胶酶用量0.04%、酶解温度40 ℃、酶解时间120 min为最佳澄清工艺条件，在该优化条件下，果酒的澄清度为92.3%，澄清效果较好，果酒感官评分为96分。山茱萸果酒对DPPH·、ABTS+·及OH·的清除率分别为80.62%、82.22%和85.07%，表明其具有一定的抗氧化活性。

Optimization of clarification process and antioxidant activity of dogwoodfruit wine

Dogwood(Cornus officinalis) fruit wine was clarified by pectinase, and the clarification process was optimized based on single factor and orthogonal tests. Meanwhile, the antioxidant activity of dogwood fruit wine was evaluated by DPPH·, ABTS+· and OH· scavenging capacity. The results showed that the effect of three clarification treatments on the clarification of dogwood wine in order was enzymatic temperature＞time＞enzyme addition, and the optimal clarification conditions were as follows: pectinase addition 0.04%, enzymatic temperature 40 ℃, and time 120min. Under the optimal condition, the clarification effect of the dogwood wine was good, the transmittance was 92.3%, and the sensory evaluation score was 96. The dogwood wine had certain antioxidant activity, and the scavenging rate of DPPH·, ABTS free radical and OH· was 80.62%, 82.22% and 85.07%, respectively.