石榴葡萄枸杞复合果酒发酵工艺优化及抗氧化活性分析
TS262.7; 该研究以石榴为原料,葡萄、枸杞为辅料,制备石榴葡萄枸杞复合果酒,采用单因素及响应面试验对其发酵工艺条件进行优化,并对其理化指标及抗氧化活性进行分析.结果表明,石榴葡萄枸杞复合果酒最佳发酵工艺条件为初始可溶性固形物含量24.5°Bx,初始pH为3.8,酵母接种量0.05％,发酵时间59 h.在此优化条件下,石榴葡萄枸杞复合果酒酒精度为8％vol,感官评分为92.43分,可溶性固形物含量为12 °Bx,总酚含量为12.58 mg没食子酸当量(GAE)/mL,总黄酮含量为260.05 mg芦丁当量(RE)/mL,总花色苷含量为50.10mg/L.2,2'-联氮-双-3-乙...
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| Published in | 中国酿造 Vol. 43; no. 10; pp. 205 - 210 |
|---|---|
| Main Authors | , , , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
石河子大学食品学院,新疆石河子 832000%新疆尼雅葡萄酒有限公司,新疆玛纳斯 832200
25.10.2024
石河子大学食品学院新疆特色果蔬贮藏加工教育部工程研究中心,新疆石河子 832000 农业农村部特色农产品加工与质量安全控制重点实验室(部省共建),新疆石河子 832000 石河子大学食品学院兵团营养与安全控制重点实验室,新疆石河子 832000 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0254-5071 |
| DOI | 10.11882/j.issn.0254-5071.2024.10.029 |
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| Abstract | TS262.7; 该研究以石榴为原料,葡萄、枸杞为辅料,制备石榴葡萄枸杞复合果酒,采用单因素及响应面试验对其发酵工艺条件进行优化,并对其理化指标及抗氧化活性进行分析.结果表明,石榴葡萄枸杞复合果酒最佳发酵工艺条件为初始可溶性固形物含量24.5°Bx,初始pH为3.8,酵母接种量0.05％,发酵时间59 h.在此优化条件下,石榴葡萄枸杞复合果酒酒精度为8％vol,感官评分为92.43分,可溶性固形物含量为12 °Bx,总酚含量为12.58 mg没食子酸当量(GAE)/mL,总黄酮含量为260.05 mg芦丁当量(RE)/mL,总花色苷含量为50.10mg/L.2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)、1,1二苯基-2-三硝基苯肼(DPPH)自由基清除能力分别为91.49％、97.75％.羟基自由基清除能力、吸光度值显著增加(P＜0.05),分别为43.08％、2.28. |
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| AbstractList | TS262.7; 该研究以石榴为原料,葡萄、枸杞为辅料,制备石榴葡萄枸杞复合果酒,采用单因素及响应面试验对其发酵工艺条件进行优化,并对其理化指标及抗氧化活性进行分析.结果表明,石榴葡萄枸杞复合果酒最佳发酵工艺条件为初始可溶性固形物含量24.5°Bx,初始pH为3.8,酵母接种量0.05％,发酵时间59 h.在此优化条件下,石榴葡萄枸杞复合果酒酒精度为8％vol,感官评分为92.43分,可溶性固形物含量为12 °Bx,总酚含量为12.58 mg没食子酸当量(GAE)/mL,总黄酮含量为260.05 mg芦丁当量(RE)/mL,总花色苷含量为50.10mg/L.2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)、1,1二苯基-2-三硝基苯肼(DPPH)自由基清除能力分别为91.49％、97.75％.羟基自由基清除能力、吸光度值显著增加(P＜0.05),分别为43.08％、2.28. |
| Abstract_FL | In this study,a pomegranate grape wolfberry compound fruit wine was prepared using pomegranate as raw material,grape and wolfberry as auxiliary materials,the fermentation conditions were optimized by single factor and response surface tests,and the physicochemical index and antiox-idant activity were analyzed.The results showed that the optimal fermentation process conditions for the pomegranate grape wolfberry compound fruit wine were initial soluble solids content 24.5 °Bx,initial pH 3.8,yeast inoculum 0.05％,and fermentation time 59 h.Under these optimized con-ditions,the alcohol content,sensory score,soluble solid contents,total phenols,total flavonoids,total anthocyanins of the fruit wine were 8％vol,92.43,12 °Bx,12.58 mg gallic acid equivalent(GAE)/ml,260.05 mg rutin equivalent(RE)/ml,and 50.10 mg/L,respectively.The 2,2'-azino-bis(3-ethylben-zothiazoline-6-sulfonic acid(ABTS)and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacities were 91.49％and 97.75％,respec-tively.Hydroxyl radical scavenging capacity and absorbance value were significantly increased(P＜0.05),which were 43.08％and 2.28,respectively. |
| Author | 陈涛涛 费丽越 郝向帅 陈卓源 唐凤仙 廖婉琴 成池芳 张一凡 邢智彬 |
| AuthorAffiliation | 石河子大学食品学院新疆特色果蔬贮藏加工教育部工程研究中心,新疆石河子 832000;农业农村部特色农产品加工与质量安全控制重点实验室(部省共建),新疆石河子 832000;石河子大学食品学院兵团营养与安全控制重点实验室,新疆石河子 832000;石河子大学食品学院,新疆石河子 832000%新疆尼雅葡萄酒有限公司,新疆玛纳斯 832200 |
| AuthorAffiliation_xml | – name: 石河子大学食品学院新疆特色果蔬贮藏加工教育部工程研究中心,新疆石河子 832000;农业农村部特色农产品加工与质量安全控制重点实验室(部省共建),新疆石河子 832000;石河子大学食品学院兵团营养与安全控制重点实验室,新疆石河子 832000;石河子大学食品学院,新疆石河子 832000%新疆尼雅葡萄酒有限公司,新疆玛纳斯 832200 |
| Author_FL | XING Zhibin CHEN Zhuoyuan TANG Fengxian CHENG Chifang ZHANG Yifan CHEN Taotao LIAO Wanqin HAO Xiangshuai FEI Liyue |
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| DocumentTitle_FL | Optimization of fermentation process and antioxidant activity analysis of pomegranate grape wolfberry compound fruit wine |
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| Keywords | fermentation process optimization response surface method 复合果酒 发酵工艺优化 pomegranate 响应面法 compound fruit wine 抗氧化活性 antioxidant activity 石榴 |
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| PublicationTitle | 中国酿造 |
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| Publisher | 石河子大学食品学院,新疆石河子 832000%新疆尼雅葡萄酒有限公司,新疆玛纳斯 832200 石河子大学食品学院新疆特色果蔬贮藏加工教育部工程研究中心,新疆石河子 832000 农业农村部特色农产品加工与质量安全控制重点实验室(部省共建),新疆石河子 832000 石河子大学食品学院兵团营养与安全控制重点实验室,新疆石河子 832000 |
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| Snippet | TS262.7; 该研究以石榴为原料,葡萄、枸杞为辅料,制备石榴葡萄枸杞复合果酒,采用单因素及响应面试验对其发酵工艺条件进行优化,并对其理化指标及抗氧化活性进行分析.结果表明,石榴葡萄枸杞复合果酒最佳发酵工艺条件为初始可溶性固形物含量24.5°Bx,初始pH为3.8,酵母接种量0.05％,发酵时间59... |
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| Title | 石榴葡萄枸杞复合果酒发酵工艺优化及抗氧化活性分析 |
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