山葡萄酒发酵动力学及抗氧化活性研究
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摘要
为了研究山葡萄酒发酵过程中发酵动力学、活性物质含量及抗氧化活性的变化规律,针对发酵过程中酵母生长、酒精生成及还原糖消耗情况,应用SGompertz模型、DoseResp模型和Boltzmanm模型对其进行非线性回归分析;并测定了其在不同发酵时间总酚和黄酮的含量及抗氧化活性,了解其变化规律,并对二者进行相关性分析。结果表明:所选模型对试验数据的拟合优度均大于0.995,能较好地描述发酵中的动力学特征;总酚含量呈先增加后平稳的趋势,而黄酮含量呈先增加后缓慢降低的趋势,抗氧化活性总体保持上升;山葡萄酒(发酵180 h)的Fe3+还原能力、DPPH自由基和ABTS·+自由基清除能力分别比葡萄浆(浸渍前)高出260.4%、200.0%、198.8%;总酚、黄酮含量与抗氧化活性呈极显著相关(p<0.01),表明总酚及黄酮类物质对于抗氧化能力有重要影响。
In order to study the change regulation of the fermentation kinetics,the content of active substances and antioxidant activity in the fermentation of vitisamurensis wine,the yeast growth,alcohol production and reducing sugar consumption during fermentation were investigated. The SGompertz model,DoseResp model and Boltzmanm model were used to carry out nonlinear regression analysis. And the content of total phenols and flavonoids and antioxidant activity at different fermentation time were also determined to found out the changing rule and their correlations.The results showed that the goodness of fit of the selected models and experimental data were higher than 0. 995,which could accurately describe the kinetic characteristics of fermentation process. The content of total phenols increased firstly and then kept stable,while the content of flavonoids increased at first and then decreased slowly,while antioxidant activity remained elevated overall. The Fe3 +reduction ability,DPPH radical scavenging activity and ABTS+· radical scavenging activity of vitis amurensis wine after fermentation for 180 h were respectively 260. 4%,200. 0% and 198. 8%,higher than those of vitisamurensis juice before impregnation. The antioxidant activity was significantly correlated with the content of total phenols and flavonoids(p < 0. 01),which suggested that the contents of total phenols and flavonoids were extremely important for the antioxidant activity.
In order to study the change regulation of the fermentation kinetics,the content of active substances and antioxidant activity in the fermentation of vitisamurensis wine,the yeast growth,alcohol production and reducing sugar consumption during fermentation were investigated. The SGompertz model,DoseResp model and Boltzmanm model were used to carry out nonlinear regression analysis. And the content of total phenols and flavonoids and antioxidant activity at different fermentation time were also determined to found out the changing rule and their correlations.The results showed that the goodness of fit of the selected models and experimental data were higher than 0. 995,which could accurately describe the kinetic characteristics of fermentation process. The content of total phenols increased firstly and then kept stable,while the content of flavonoids increased at first and then decreased slowly,while antioxidant activity remained elevated overall. The Fe3 +reduction ability,DPPH radical scavenging activity and ABTS+· radical scavenging activity of vitis amurensis wine after fermentation for 180 h were respectively 260. 4%,200. 0% and 198. 8%,higher than those of vitisamurensis juice before impregnation. The antioxidant activity was significantly correlated with the content of total phenols and flavonoids(p < 0. 01),which suggested that the contents of total phenols and flavonoids were extremely important for the antioxidant activity.
引文
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[21]邵建辉,马春花,梁旭清,等.云南及其他产区赤霞珠干红葡萄酒总酚和原花青素含量的测定与分析[J].酿酒科技,2011(4):29-32.
[22]邓长生,彭秧,王新宇,等.新疆雪莲养生葡萄酒中总黄酮及多糖含量的测定[J].中国酿造,2010,29(6):153-156.
[23]FANG F,LI J M,ZHANG P,et al.Effects of grape variety,harvest date,fermentation vessel and wine ageing on flavonoid concentration in red wines[J].Food Research International,2008,41:523-532.
[24]LI Z,PAN Q H,JIN Z M,et al.Comparison on phenolic compounds in Vitisvinifera cv.Cabernet Sauvignon wines from five wine-growing regions in China[J].Food Chemistry,2011,125:77-83.
[25]杜彬,任艳军,杨林华,等.不同产区葡萄酒中氨基酸和微量元素的测定分析[J].食品工业,2011(8):108-110.
[26]DOWNEY M O,DOKOOZLIAN N K,KRSTIC M P.Cultural practice and environmental impacts on the flavonoid composition of grapes and wine:A review of recent research[J].Am J Enol Vitic,2006,57(3):257-268.
[27]房玉林,王华,张莉,等.不同酿造工艺对毛葡萄酒香气的影响[J].农业工程学报,2007,23(9):246-250.
[28]张军贤,张振文.架式和新梢留量对赤霞珠葡萄酒中单体酚的影响[J].中国农业科学,2010,43(18):3 784-3 790.
[29]KENNEDY J A,MATTHEWS M A,WATERHOUSE A L.Effect of maturity and vine water status on grape skin and wine flavonoids[J].Am J Enol Vitic,2002,53(4):268-274.
[30]黄琴,沈杨霞,张成静,等.铁皮石斛多酚和黄酮含量及与抗氧化活性的相关性[J].应用与环境生物学报,2014,20(3):438-442.
[2]LI Ji-tao,WANG Nian,XIN Hai-ping,et al.Overexpression of Va CBF4,a transcription factor from Vitisamurensis,improves cold tolerance accompanying increased resistance to drought and salinity in Arabidopsis[J].Plant Molecular Biology Reporter,2013,31:1 518-1 528.
[3]WU Jiao,ZHANG Ya-li,ZHANG Hui-qin,et al.Whole genome wide expression profiles of Vitisamurensis grape responding to downy mildew by using solexa sequencing technology[J].BMC Plant Biology,2010,10:234.
[4]NAM S H,CHOI S P,KANG M Y,et al.Antioxdative activities of bran extracts from twenty one pigmented ricecultivars[J].Food Chemistry,2006,94(4):613-620.
[5]金俊济,范世华,于江深,等.长白山山葡萄及山葡萄酒的特点[C].国际葡萄与葡萄酒学术研讨会,2001.
[6]钟宝.北冰红山葡萄酒酿造工艺响应面优化[J].食品研究与开发,2017,38(1):87-90.
[7]杨颖琼,张庆田,刘洪章,等.山葡萄酒发酵过程中营养成分变化的研究[J].食品工业,2016,37(12):167-171.
[8]SONG Hyohak,EOM Moon-Ho,LEE Sira,et al.Modeling of batch experimental kinetics and application to fedbatch fermentation of Clostridium tyrobutyricum for enhanced butyric acid production[J].Biochemical Engineering Journal,2010,53(1):71-76.
[9]刘小翠,赵思明,王莲.籼米甜酒的发酵动力学及工艺优化[J].食品科学,2007,28(12):263-267.
[10]靳梦楚,李雪,张宇翔,等.红心火龙果果酒发酵动力学研究[J].食品科技,2017(6):106-110.
[11]朱宝镛.葡萄酒工业手册[M].北京:中国轻工业出版社,1995.
[12]郭新光,马佩选,王晓红,等.GB/T15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2008.
[13]梁莎.“媚丽”葡萄酒抗氧化性的研究[D].杨凌:西北农林科技大学,2012.
[14]张自萍,黄文波.枸杞总黄酮和多糖的超声提取及含量测定[J].农业科学研究,2006,27(1):22-24.
[15]张利芳.苦瓜多糖的纯化及其免疫和抗氧化活性作用[D].武汉:华中农业大学,2010.
[16]裴斐,陶虹伶,蔡丽娟,等.响应面试验优化辣木叶多酚超声辅助提取工艺及其抗氧化活性[J].食品科学,2016,37(20):24-30.
[17]武新,张永胜.Origin在曲线拟合中的应用[J].计算机工程与应用,2005,41(17):206-208.
[18]陈旭红.用Origin软件的线性拟合和非线性曲线拟合功能处理实验数据[J].江苏技术师范学院学报,2006(6):85-89.
[19]李雪,白新鹏,曹君,等.仙人掌果酒发酵动力学及其抗氧化性[J].食品科学,2017,38(4):87-92.
[20]袁晓春,李辅碧.Folin-Ciocalteu法测定昭通葡萄及其葡萄酒总酚含量[J].安徽农业科学,2014(33):11 859-11 860.
[21]邵建辉,马春花,梁旭清,等.云南及其他产区赤霞珠干红葡萄酒总酚和原花青素含量的测定与分析[J].酿酒科技,2011(4):29-32.
[22]邓长生,彭秧,王新宇,等.新疆雪莲养生葡萄酒中总黄酮及多糖含量的测定[J].中国酿造,2010,29(6):153-156.
[23]FANG F,LI J M,ZHANG P,et al.Effects of grape variety,harvest date,fermentation vessel and wine ageing on flavonoid concentration in red wines[J].Food Research International,2008,41:523-532.
[24]LI Z,PAN Q H,JIN Z M,et al.Comparison on phenolic compounds in Vitisvinifera cv.Cabernet Sauvignon wines from five wine-growing regions in China[J].Food Chemistry,2011,125:77-83.
[25]杜彬,任艳军,杨林华,等.不同产区葡萄酒中氨基酸和微量元素的测定分析[J].食品工业,2011(8):108-110.
[26]DOWNEY M O,DOKOOZLIAN N K,KRSTIC M P.Cultural practice and environmental impacts on the flavonoid composition of grapes and wine:A review of recent research[J].Am J Enol Vitic,2006,57(3):257-268.
[27]房玉林,王华,张莉,等.不同酿造工艺对毛葡萄酒香气的影响[J].农业工程学报,2007,23(9):246-250.
[28]张军贤,张振文.架式和新梢留量对赤霞珠葡萄酒中单体酚的影响[J].中国农业科学,2010,43(18):3 784-3 790.
[29]KENNEDY J A,MATTHEWS M A,WATERHOUSE A L.Effect of maturity and vine water status on grape skin and wine flavonoids[J].Am J Enol Vitic,2002,53(4):268-274.
[30]黄琴,沈杨霞,张成静,等.铁皮石斛多酚和黄酮含量及与抗氧化活性的相关性[J].应用与环境生物学报,2014,20(3):438-442.