Optimization of Fermentation Process and Antioxidant Activity of Polygonati Rhizoma-Jujubae Fructus Fruit Wine by Response Surface Methodology

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.