无花果酒的发酵工艺及其抗氧化活性分析
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摘要
[目的]研究无花果酒的发酵工艺及其抗氧化活性。[方法]通过单因素试验和响应面分析法优化发酵工艺条件,并检测无花果酒对DPPH自由基和羟自由基的清除率。[结果]无花果酒的最佳发酵工艺条件为:酿酒干酵母接种量0.03%、SO2添加量85mg·kg-1、发酵温度28℃、发酵天数8d,此条件下无花果酒的酒精度为12.2%vol;与发酵前相比,无花果酒的体外抗氧化活性显著增强,维生素C、多酚、黄酮含量比分别比发酵前分提高了4倍、1.27倍、1.64倍。[结论]无花果酒具有良好的抗氧化活性,可以作为一种抗氧化剂和自由基清除剂。
[Objective]The study aimed to optimize the fermentation process of fig wine using response surface methodology,and to determine its antioxidant activity.[Methods]The optimization of the fermentation process was performed using response surface methodology and One-way ANOVA was applied for statistical analysis.Hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl(DPPH)scavenging capacities of fig wine were evaluated.[Results]showed that the optimal fermentation parameters of fig wine production were determined as following:amount of inoculum yeast RV171 and SO2 at 0.03% and 85 mg·kg-1,respectively,with fermentation temperature at 28℃ and fermentation time for 8 days.Under this condition,the alcohol content of fig wine was 12.2%vol.Compared with the pre-fermented treatment,fig wine displayed stronger antioxidant activity.Contents of vitamin C,polyphenol,and flavonoid in fig wine were increased by 4 times,1.27 times,and 1.64 times,respectively compared to pre-fermented fig juice.[Conclusion]Fig wine possessed good antioxidant activity as demonstrated in both in vitro and in vivo assays,which can be used as an antioxidants and free radical scavengers.
[Objective]The study aimed to optimize the fermentation process of fig wine using response surface methodology,and to determine its antioxidant activity.[Methods]The optimization of the fermentation process was performed using response surface methodology and One-way ANOVA was applied for statistical analysis.Hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl(DPPH)scavenging capacities of fig wine were evaluated.[Results]showed that the optimal fermentation parameters of fig wine production were determined as following:amount of inoculum yeast RV171 and SO2 at 0.03% and 85 mg·kg-1,respectively,with fermentation temperature at 28℃ and fermentation time for 8 days.Under this condition,the alcohol content of fig wine was 12.2%vol.Compared with the pre-fermented treatment,fig wine displayed stronger antioxidant activity.Contents of vitamin C,polyphenol,and flavonoid in fig wine were increased by 4 times,1.27 times,and 1.64 times,respectively compared to pre-fermented fig juice.[Conclusion]Fig wine possessed good antioxidant activity as demonstrated in both in vitro and in vivo assays,which can be used as an antioxidants and free radical scavengers.
引文
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[15]Kirakosyan A,Seymour E M,Llanes D E U,et al.Chemical profile and antioxidant capacities of tart cherry products[J].Food Chemistry,2009,115(1):20-25.
[16]陈纯,王延圣,罗自生,等.响应面法优化超声波提取甘蔗皮多酚的工艺条件[J].中国食品学报,2013,13(7):95-100.
[17]Yisa M G,Terao H,Noguchi N,et al.Stability criteria for tractor-implement operation on slopes[J].Journal of Terramechanics,1998,35(1):1-19.
[18]蔡坤,吴武阳,林雪.果酒酿造工艺及香气成分研究进展[J].中国酿造,2017,36(11):20-23.
[19]袁敏,王巧碧,赵欠,等.响应面优化工艺对白肉枇杷果酒发酵的影响及果酒质量标准建立[J].食品工业科技,2017,38(3):255-260.
[20]刘静,傅冰,刘苏瑶,等.云南咖啡果发酵型果酒的酿造[J].食品工业科技,2017,38(10):194-199.
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[22]Pallauf K,Rimbach G.Autophagy,polyphenols and healthy ageing[J].Ageing Research Reviews,2013,12(1):237-252.
[2]Alessandra C,Antonio P.Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars(Ficus carica L.)[J].European Food Research and Technology,2008,226(4):715-719.
[3]Vebeiric R,Coliare M,Stampar F.Phenolic acids and flavonoids of Ficus carica L.furit(Ficus carica L.),in the northern Mediterranean region[J].Food Chemistry,2008,106(1):153-157.
[4]Liu H C,Ku M K,Chung F Y,et al.Effectiveness of great burdock essence compounds in the adjuvant treatment of gastric ulcer patients infected with Helicobacter pylori[J].Genomic Medicine,Biomarkers,and Health Sciences,2012,4(3):81-84.
[5]Malviya S,Jha AA,Hettiarachchy N.Antioxidant and antibacterial potential of pomegranate peel extracts[J].Journal of Food Science and Technology,2014,51(12):4132-4137.
[6]Chockchaisawasdee S,Golding J B,Vuong Q V,et al.Sweet cherry:composition,postharvest preservation,processing and trends for its future use[J].Trends in Food Science and Technology,2016,55:72-83.
[7]邓星星,江英,卢志强,等.无花果内源酵母的筛选及鉴定[J].中国酿造,2015,34(8):22-27.
[8]蒋成,陈安均,付云云,等.酵母对无花果酒有机酸的影响[J].食品与机械,2018,34(7):39-42.
[9]Justyna Potka-Wasylka,Vasil Simeonov,Calum Morrison,et al.Impact of selected parameters of the fermentation process of wine and wine itself on the biogenic amines content:Evaluation by application of chemometric tools[J].Microchemical Journal,2018,142:187-194.
[10]马艳弘,刘照亭,李亚辉,等.蓝莓酒泥粗提物的制备及其生物活性[J].食品科学,2016,37(18):34-40.
[11]徐静珠,吴彩娥,应瑞峰,等.青钱柳叶多糖不同组分体外降血糖及抗氧化活性研究[J].南京林业大学学报(自然科学版),2017,41(4):6-12.
[12]Reza Mahdavi,Zeinab Nikniaz,Maryam Rafraf,et al.Determ ination and comparison of total polyphenol and vitamin C contents of natural fresh and commercial fruit juices[J].Pakistan Journal of Nutrition,2010,9(10):968-972.
[13]张汇慧,刘龙云,吴彩娥,等.刺梨黄酮的半仿生法提取工艺及组分研究[J].南京林业大学学报(自然科学版),2017,41(6):47-53.
[14]贾韶千,吴彩娥,杨剑婷,等.枸杞中黄酮类化合物纯化工艺的研究[J].南京林业大学学报(自然科学版),2010,34(2):85-88.
[15]Kirakosyan A,Seymour E M,Llanes D E U,et al.Chemical profile and antioxidant capacities of tart cherry products[J].Food Chemistry,2009,115(1):20-25.
[16]陈纯,王延圣,罗自生,等.响应面法优化超声波提取甘蔗皮多酚的工艺条件[J].中国食品学报,2013,13(7):95-100.
[17]Yisa M G,Terao H,Noguchi N,et al.Stability criteria for tractor-implement operation on slopes[J].Journal of Terramechanics,1998,35(1):1-19.
[18]蔡坤,吴武阳,林雪.果酒酿造工艺及香气成分研究进展[J].中国酿造,2017,36(11):20-23.
[19]袁敏,王巧碧,赵欠,等.响应面优化工艺对白肉枇杷果酒发酵的影响及果酒质量标准建立[J].食品工业科技,2017,38(3):255-260.
[20]刘静,傅冰,刘苏瑶,等.云南咖啡果发酵型果酒的酿造[J].食品工业科技,2017,38(10):194-199.
[21]王卫国,胡晓伟.葡萄酒中多酚及多酚氧化酶研究现状与展望[J].中国酿造,2017,36(8):16-19.
[22]Pallauf K,Rimbach G.Autophagy,polyphenols and healthy ageing[J].Ageing Research Reviews,2013,12(1):237-252.