枳椇山楂果酒酿酒工艺优化及抗氧化活性分析

以山楂和枳椇为原料，根据果酒酿造工艺酿造枳椇果酒，通过单因素试验及正交优化试验，确定枳椇山楂果酒的最佳发酵工艺，同时测定其DPPH自由基、ABTS+自由基清除能力，以此评价复合果酒的抗氧化活性。结果表明，最佳酿造工艺为山楂果汁与枳椇果汁体积比为60∶100、初始糖度21.0%、接种量2.0%、发酵温度25 ℃、发酵时间9 d。在此条件下得到的果酒酒体金黄，酒香浓郁，口感糖酸比协调，酒精度为11.34%vol、总酸含量为14.69 g/L、总酚含量为280.59 mg/100 mL。抗氧化能力测定结果表明，DPPH自由基、ABTS+自由基清除能力均随样品体积的增加而增大，DPPH自由基、ABTS+自由基清除能力最大分别可达96.3%、96.5%，且山楂枳椇复合果酒抗氧化能力优于枳椇发酵果酒。

Optimization of fermentation technology and antioxidant activity analysis of Hovenia dulcis and hawthorn fruit wine

Using hawthorn and Hovenia dulcis as raw material, the compound fruit wine was prepared according to fruit wine brewing process, the optimal fermentation technology conditions were determined by single factor experiments and orthogonal experiments, and the scavenging ability of DPPH free radical and ABTS+ free radical were determined, so as to evaluate the antioxidant activity of the compound fruit wine. The results showed that the optimal fermentation technology conditions were as follows: hawthorn juice and H. dulcis juice volume ratio 60∶100, initial sugar content 21.0%, inoculum 2.0%, fermentation temperature 25 ℃ and time 9 d. Under these conditions, the fruit wine was golden yellow in body, rich in flavor and harmonious in taste with sugar and acid ratio. The alcohol content was 11.34%vol, the total acid content was 14.69 g/L and the total phenol content was 280.59 mg/100 ml. The scavenging capacity of DPPH and ABTS+ free radical increased with the increase of sample volume, and the scavenging capacity of DPPH and ABTS+ free radical reached 96.3% and 96.5%, respectively. The antioxidant capacity of H. dulcis and hawthorn compound wine was better than that of H. dulcis wine.