石榴五味子保健酒发酵工艺优化及抗氧化活性研究
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摘要
以石榴原汁、五味子为原料,添加葡萄酒用高活性酵母对石榴五味子保健酒发酵工艺进行优化,并对石榴五味子保健酒总酚、黄酮含量及抗氧化活性进行测定。试验结果表明,石榴五味子保健酒的最优发酵条件为五味子提取液添加量10%、菌种添加量3%、发酵温度28℃、发酵时间6d。在此条件下所得酒品色泽艳若朝霞,药香酒香协调、优雅,酒精度为12.8%vol,感官评分平均为89分,总酸(以乳酸计)为4.4g/L,总糖(以葡萄糖计)为63.0g/L,黄酮、总酚含量分别为13.29,413.00mg/L。抗氧化测定结果表明样品具有较强的FRAP还原活性,此外,样品稀释100倍后对DPPH、ABTS自由基的清除率分别达到92.38%和95.20%,样品稀释10倍后对OH自由基的清除率达到91.54%。
Using Pomegranate juice and Schisandra as raw materials,adding high activity yeast to optimize the fermentation process of their health wine,from which the total phenolic and flavonoids content and antioxidant activities were determined.The experimental results showed that the optimal fermentation conditions were:with the addition of 10% Schisandra extract and 3% yeast,fermented at 28℃for 6 days.Under above conditions,the color of the liquor was bright and radiant,with the unique harmony fragrance of medical herbs and liquor aroma.Finally,the result showed that alcohol content was 12.8%(vol),the sensory score was 89 points,and the total acid content(in lactic acid)was 4.4 g/L.The sugar(with glucose)was 63.0 g/L,and the flavonoids and total phenol content were 13.29 mg/L and413.00 mg/L,respectively.The results of antioxidant assay showed that the sample had preferable FRAP reduction activity.In addition,the DPPH and ABTS free radical scavenging rates were 92.38%and 95.20%,respectively.After the sample was diluted ten folds,the OH radical scavenging rate reached 91.54%.
Using Pomegranate juice and Schisandra as raw materials,adding high activity yeast to optimize the fermentation process of their health wine,from which the total phenolic and flavonoids content and antioxidant activities were determined.The experimental results showed that the optimal fermentation conditions were:with the addition of 10% Schisandra extract and 3% yeast,fermented at 28℃for 6 days.Under above conditions,the color of the liquor was bright and radiant,with the unique harmony fragrance of medical herbs and liquor aroma.Finally,the result showed that alcohol content was 12.8%(vol),the sensory score was 89 points,and the total acid content(in lactic acid)was 4.4 g/L.The sugar(with glucose)was 63.0 g/L,and the flavonoids and total phenol content were 13.29 mg/L and413.00 mg/L,respectively.The results of antioxidant assay showed that the sample had preferable FRAP reduction activity.In addition,the DPPH and ABTS free radical scavenging rates were 92.38%and 95.20%,respectively.After the sample was diluted ten folds,the OH radical scavenging rate reached 91.54%.
引文
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[2]张琛.保健酒行业机会多谁能突围成功犹未可知[J].中国食品,2018(1):80-82.
[3]关晓弯.不同温度贮藏对采后石榴品质的影响及相关基因的表达[D].合肥:安徽农业大学,2016:1-4.
[4]邢佳,陆文娟,赵云霞.石榴叶多酚的纯化及抗氧化活性研究[J].南京师大学报自然科学版2015,38(3):84-90.
[5]闫恒,张辉.石榴化学成分及其药理作用研究进展[J].中国处方药,2016(2):18-19.
[6]谢莉,田莉.石榴抗肿瘤有效成分的研究进展[J].中国实验方剂学杂志,2016(2):211-215.
[7]曲中原,王一横,邹翔.中药五味子研究进展[J].食品与药品,2018(1):71-75.
[8]国家药典委员会.中华人民共和国药典:一部[M].2010年版.北京:医药科技出版社,2010:66-66.
[9]李兰,高广西.石榴酒发酵条件的优化[J].酿酒,2010(6):82-85.
[10]刘亚萍,楚杰,何秋霞.发酵石榴酒澄清剂的筛选及澄清条件优化[J].食品工业科技,2017(3):175-179,185.
[11]张洪亚,王振国,刘邦刚.石榴酒体外及斑马鱼体内抗氧化活性研究[J].食品研究与开发,2017,38(19):18-23.
[12]ZENGIN G C,SHARIKURKCU A,AKTUMSEK A,et al.A comprehensive study on phytochemical characterization of Haplophyllum myrtifolium Boiss.endemic to Turkey and its inhibitory potential against key enzymes involved in Alzheimer,skin diseases and type II diabetes[J].Industrial Crops&Products,2015,53:244-251.
[13]杨岚,李华峰,刁海鹏.蒲公英花中总酚酸和总黄酮含量测定及其抗氧化性能研究[J].食品科学,2011,32(17):160-163.
[14]MOYO B,OYEDEMI S,MASIKA P J,et al.Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleiferaleaves/sunflower seed cake[J].Meat Science,2012,91(4):441-447.
[15]RE R,PELLEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9/10):1231-1237.
[16]SMIRNOFF N,CUMBES Q J.Hydroxyl radical scavenging activity of compatible solutes[J].Phytochemistry,1989,28(4):1 057-1 060.
[17]AKTUMSEK A,ZENGIN G,GULER G O,et al.Antioxidant potentials and anticholinesterase activities of methanolic and aqueous extracts of three endemic Centaurea L.species[J].Food&Chemical Toxicology,2013,55(3):290-296.
[18]刘琪,黄大川,袁日.酥枣高粱复合果酒的工艺研究[J].安徽农业科学,2015(33):146-148.
[19]田晓菊,张宝善,张百刚.影响石榴酒发酵过程中甲醇和杂醇油生成量的几个工艺因素[J].安徽农业科学,2009(33):16 705-16 707.
[20]AL-SHERAJI S H,ISMAIL A,MANAP M Y,et al.Prebiotics as functional foods:A review[J].Journal of Functional Foods,2013,5(4):1 542-1 553.
[21]李明月,郝雅兰,樊明涛.石榴酒酿造过程中的多酚及其抗氧化性[J].天津农业科学,2014(11):19-23.
[22]热娜古丽,克热木.加工中石榴汁营养成分及抗氧化活性的变化[D].乌鲁木齐:新疆农业大学,2012:25-34.