蓝莓籽瓜果酒酿造工艺优化及其抗氧化功能研究

本实验选取蓝莓、籽瓜为原料制备果酒,分别对酵母接种量、蓝莓籽瓜比、固形物含量进行单因素实验,并以酒精度为指标,确定果酒的最佳工艺参数。选取羟基自由基、抗超氧自由基、总抗氧化三种试剂盒分别进行果酒清除自由基能力、清除超氧自由基、总抗氧化能力的测定,并利用Folin-Ciocalteu法进行总酚含量的测定。确定果酒的最佳工艺参数:调至固形物含量为200 g/L、酵母接种量添加量为0.3 g/L、蓝莓籽瓜质量百分比为55∶45,该果酒的酒精度为11.63%±0.04%。发酵过程中,蓝莓籽瓜果酒具有很强的抗氧化能力,随着发酵时间的延长,其抗氧化活性较稳定。抗超氧自由基、抑制羟基自由基、总抗氧化能力与总酚含量呈正相关,皮尔逊相关系数分别为0.916、0.976、0.922,抑制羟自由基能力与总酚含量关系最为密切。 

Research of process optimization and antioxidant activities of blueberry and seed melon wine

The watermelon seed and blueberry were selected as the raw materials to brew fruit juice,inoculation quantity,blueberry- watermelon seed ratio,soluble solids content were investigated by single factor experiment,the optimal technological parameters were determined with alcohol as indicator.The antioxidant and total phenol were tested by test kits. In conclusion,the optimal technological parameters were determined as follows: soluble solid content 200 g / L,blueberry and seed melon ration 55∶ 45( w / w),yeast inoculation quantity 0.3 g / L,and the alcoholic could reach 11.63% ± 0.04%.The fruit juice has very strong antioxidant ability in course of fermentation.The antioxidant ability had good stability as the increasing time.There was significantly positive correlation between total phenol and antioxidantion.Relative coefficient of superoxide radical,hydroxyl radical scavenging activities and total antioxidant were 0.916,0.976,0.922,separately.Hydroxyl radical scavenging activities were closely related to total phenol.