响应面法优化复合菌种发酵葡萄玫瑰花饮品及其抗氧化能力的测定

为了制备一款新型复合菌种发酵饮品,以发酵液的菌种添加比,发酵温度,发酵时间,发酵初始pH为单因素,以总多酚含量作为响应值通过响应面法优化发酵工艺,并对发酵液进行体外抗氧化能力测定。结果表明,在葡萄汁添加量为30%、玫瑰花添加量为0.75%的条件下,选取复合菌种白地霉和乳酸菌的添加比5.5:4.5(%),发酵温度33 ℃,发酵时间48 h进行发酵,其总多酚含量达到9.92×102 mg/L,且在该条件下感官评分最高为92分。在复合菌种发酵作用下,其SOD活力5.31×103 U/L,DPPH自由基清除能力达到857 μmol/L,花青素维持在28 mg/L,因此,发酵过程中葡萄玫瑰花发酵液不仅感官评分得到了提高,其抗氧化能力也得到了提升。

Optimization of Fermentative Technic by Response Surface and Determination of Antioxidant Capacity of Grape-Rose Compound Strains Fermentative Beverage

In order to prepare a new type of compound strain fermentation drink,response surface method was used depends on compound strains’ ratio,fermentative time and temperatures to optimize the fermentative technic and the antioxidant capacity of fermentation liquid was measured in vitro. The results showed,the addition of grape was 30%,rose was 0.75%,the ratio of compound strains was 5.5%∶4.5%(GC∶LP),the fermentative temperature was 33 ℃,the cost of fermentative time was 48 h,under this circumstance,total polyphenolic content would reach 9.92×10^2 mg/L,and got 92 in sensory score. Furthermore,under the action of compound strain fermentation,SOD activity reached 5.31×10^3 U/L,DPPH radical scavenging activity reached 857 μmol/L and the anthocyanin content maintained 28 mg/mL. In addition,the fermentation process not only increased the sensory score but also improved the antioxidant capacity.