Optimization of Fermentation Process and Antioxidant Activity of Polygonati Rhizoma-Jujubae Fructus Fruit Wine by Response Surface Methodology
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摘要: 以干酵母为发酵剂，黄精、大枣为原料混合发酵进行果酒的酿制，并对果酒的抗氧化活性进行测定。在单因素实验的基础上，选取物料组分比、液料比和干酵母用量为影响因素，以酒精度和感官评分的总评归一值为响应值，采用Box-Behnken中心组合试验设计建立数学模型，进行响应面试验分析。结果表明：黄精-大枣果酒最优的发酵条件为：物料组分比2：3（g/g）、液料比30：1（mL/g）、干酵母用量0.35 g/L，感官评分和酒精度分别为（90.67±1.53）分、9.23%±0.30% vol；黄精-大枣果酒对DPPH、ABTS自由基的清除率均呈现先升高后降低的趋势，最大值分别达到了99.5%、92.0%。优选出的黄精-大枣果酒发酵工艺可行，发酵过程抗氧化活性呈峰形变化，可为黄精-大枣果酒的发酵提供理论基础。Abstract: Using dry yeast as fermentation starter,fruit wine was produced with Polygonati Rhizoma and Jujubae Fructus as raw materials,and the antioxidant activity of fruit wine was measured. Based on the single factor experiment,taking ratio of Polygonati Rhizoma to Jujubae Fructus,ration of water to material and dry yeast dosage as the influencing factor,the overall normalized value of alcohol content and sensory evaluation score was the response value,the corresponding mathematical models were established by Box-Behnken design. The results showed that the optimal fermentation conditions were determined as follows: Material ratio of 2∶3 (g/g),water/material ratio of 30∶1 (mL/g)and dry yeast dosage of 0.35 g/L,sensory evaluation score and alcohol content were(90.67±1.53),9.23%±0.30%vol;the scavenging rates of DPPH and ABTS free radicals by Polygonati Rhizoma-Jujubae Fructus fruit wine both increased and then decreased,the maximum values reached 99.5% and 92.0% respectively. The optimized fermentation process of Polygonati Rhizoma-Jujubae Fructus fruit wine is feasible,antioxidant activity present peak change during fermentation,it can provide a theoretical basis for fermentation of Polygonati Rhizoma-Jujubae Fructus fruit wine.
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