秋香梨果醋醋酸发酵工艺优化及抗氧化活性研究

以秋香梨酒为原料,采用沪酿1.01醋酸菌,以总酸含量为指标,利用响应面法优化果醋醋酸发酵工艺,并评价果醋的抗氧化能力。结果表明:秋香梨果醋醋酸发酵的最佳工艺条件为醋酸菌接种量9.4%,发酵时间6d,发酵温度31℃,初始pH 4.5。此条件下得到的果醋色泽金黄,果香醇厚,其总酸含量为54.45g/L。秋香梨酒经醋酸菌发酵后,其DPPH自由基清除率、ABTS自由基清除率和Fe3+还原能力分别提高了21.17%,23.65%,30.23%,表明该果醋具有良好的抗氧化活性。

Optimization of acetic acid fermentation process and antioxidant activity of Qiuxiang pear vinegar

Taking the Qiuxiang pear wine as the raw materials,Huniang 1.01 acetic acid bacteria as the strain,and the total acid content as the index,the response surface methodology was used to optimize the fermentation process of fruit vinegar,and its antioxidant capacity was evaluated.The results showed that the optimum conditions for acetic acid fermentation of Qiuxiang pear vinegar were as follows:the inoculation amount of acetic acid bacteria was 9.4%,the fermentation time was 6 d,the fermentation temperature was 31℃,and the initial pH was 4.5.The fruit vinegar obtained under these conditions,which the total acid concentration was 54.45 g/L,was golden in color and fruity in aroma.The DPPH free radical scavenging rate,ABTS free radical scavenging rate and Fe3+reducing capacity of Qiuxiang pear vinegar fermented by acetic acid bacteria were increased by21.17%,23.65%and 30.23%,respectively.It indicated that the pear vinegar had a good antioxidant activity.