食品工业科技2017，Vol.38Issue(9)：160-163,167,5.DOI:10.13386/j.issn1002-0306.2017.09.022
发酵条件对猕猴桃果酒中多酚含量的影响
Influence of fermentation conditions on the yield of polyphenols in kiwi fruit wine
摘要
Abstract
Factors on the yield of polyphenols in kiwi fruit wine were mainly studied in this paper.Based on single-factor test,yeast inoculum,SO2 dosage,temperature and time were chosen as independent variables,and yield of polyphenols was the response variable.Box-Behnken experimental design and response surface methodology were applied to optimize the fermentation conditions.The results showed that the optimum fermentation conditions were determined as inoculation 0.2 g·L-1,SO2 dosage 104.8 mg· L-1,fermentation temperature of 21.4 ℃,fermentation time 7.6 d.Under the optimal conditions,the yield of polyphenols in kiwi fruit wine reached up to 471.2 mg.L-1.Polyphenols were preserved preferably in kiwi fruit wine.关键词
猕猴桃果酒/多酚/发酵条件Key words
kiwi fruit wine/polyphenols/fermentation conditions分类
轻工纺织引用本文复制引用
张晶,左勇,谢光杰,张鑫,孙时光,翟娇娇..发酵条件对猕猴桃果酒中多酚含量的影响[J].食品工业科技,2017,38(9):160-163,167,5.基金项目
四川省科技厅产业链项目(2016FZ0034) （2016FZ0034）
四川省企业技术创新项目(2015XM122) （2015XM122）
四川理工学院研究生创新项目(Y2016011) （Y2016011）
四川省大学生创新创业训练项目(201510622604). （201510622604）
