添加酵母可同化氮对桑葚酒功能成分及抗氧化活性的影响

通过在桑葚酒发酵过程中添加酵母可同化氮，探究桑葚酒发酵过程中总黄酮、总酚、花色苷、1-脱氧野尻霉素（DNJ）含量及抗氧化性能变化。结果表明，添加质量浓度为240 mg N/L的酵母可同化氮，可在发酵前期加快总黄酮、总酚、DNJ功能成分溶出。当发酵时间为3 d、3 d、6 d时，其含量最高，分别为3 432.57 mg/L、965.48 mg/L、121.27 mg/L。当发酵时间为3 d时，1,1-二苯基-2-三硝基苯肼（DPPH）、2,2-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐（ABTS）自由基清除能力、铁离子还原能力最高，分别为1 459.46 mg/L、3 400.43 mg/L、3 323.00 mg/L。表明添加酵母可同化氮可以提高桑葚酒功能成分含量及抗氧化活性。

Effect of yeast assimilable nitrogen addition on functional components and antioxidant activity of mulberry wine

The contents of total flavonoids, total phenols, anthocyanins and 1-deoxynojirimycin (DNJ) and changes of antioxidant properties in mulberry wine fermentation were investigated by adding yeast assimilable nitrogen during the mulberry wine fermentation. The results showed that the functional components of flavonoids, total phenols and DNJ could be dissolved acceleratedly in the early fermentation stage by adding yeast assimilable nitrogen with mass concentration of 240 mg N/L. When the fermentation time was 3 d, 3 d and 6 d, the contents were the highest of 3 432.57 mg/L, 965.48 mg/L and 121.27 mg/L, respectively. When the fermentation time was 3 d, the radical scavenging ability of 1,1-diphenyl-2-nitrophenylhydrazine (DPPH) and 2,2-biazo-bis (3-ethyl-benzothiazol-6-sulfonic acid) ammonium salt (ABTS), and ferric ion reducing ability was the highest, which was 1 459.46 mg/L, 3 400.43 mg/L and 3 323.00 mg/L, respectively. Indicating yeast assimilable nitrogen addition could improve the contents of functional components and antioxidant activity of mulberry wine.