食品科学 ›› 2017, Vol. 38 ›› Issue (4): 87-92.doi: 10.7506/spkx1002-6630-201704015

• 生物工程 • 上一篇    下一篇

仙人掌果酒发酵动力学及其抗氧化性

李 雪,白新鹏,曹 君,赵 晔,武林贺,张宇翔,马若影   

  1. 海南大学食品学院,生物活性物质与功能食品开发重点实验室,海南 海口 570228
  • 出版日期:2017-02-25 发布日期:2017-02-28
  • 基金资助:
    海南省自然科学基金项目(20153159);海南省高等学校科研项目(Hnky2016ZD-1); 海南大学科研启动基金项目(kyqd1608)

Fermentation Kinetics and Antioxidant Activity of Cactus Wine

LI Xue, BAI Xinpeng, CAO Jun, ZHAO Ye, WU Linhe, ZHANG Yuxiang, MA Ruoying   

  1. Key Laboratory of Biological Active Substances and Functional Food Development, College of Food Science and Technology, Hainan University, Haikou 570228, China
  • Online:2017-02-25 Published:2017-02-28

摘要: 以仙人掌果汁为原料,添加SY型安琪酵母进行恒温发酵并对其发酵动力学和抗氧化性进行研究。每隔12 h测定仙人掌果酒的酵母菌数、酒精度、还原糖量,针对实验数据,应用Logistic模型、SGompertz模型和DoseResp模型对其进行非线性拟合。同时在果酒发酵的各个阶段测定了总酚和黄酮的含量及其抗氧化性,了解其变化规律。实验结果显示:3 种模型的模拟预测值和实测值的拟合度均大于0.99,模拟拟合度较好,综合反映了仙人掌果酒发酵过程的动力学特征。总酚和黄酮含量相对较高,清除1,1-二苯基-2-三硝基苯肼自由基、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基效果显著,Fe3+还原能力良好。

关键词: 仙人掌果, 发酵动力学, 抗氧化性

Abstract: The fermentation kinetics at a constant temperature and antioxidant activity of cactus wine produced from cactus juice using SY-type Angel-branded yeast were studied. Yeast count, alcohol content, and reducing sugar in cactus wine were determined after every 12 h, and the experimental data were nonlinearly fitted to the Logistic, SGompertz and DoseResp models. Meanwhile, changes in the contents of total phenol and flavonoids and antioxidant activity of the wine were investigated as a function of fermentation time. The experimental results showed that the fitness of all the three models was confirmed by a satisfactory value of determination coefficient, which was calculated to be greater than 0.99. In addition, it was also shown that the contents of total phenol and flavonoids were relatively high in cactus wine. Cactus wine exhibited remarkable free radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azinobis-(3-ethylbenzthiazoline- 6-sulphonate and potent Fe3+ reduction power.

Key words: cactus wine, fermentation kinetics, antioxidant activities

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