食品科学2017，Vol.38Issue(4)：87-92,6.DOI:10.7506/spkx1002-6630-201704015
仙人掌果酒发酵动力学及其抗氧化性
Fermentation Kinetics and Antioxidant Activity of Cactus Wine
摘要
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.关键词
仙人掌果/发酵动力学/抗氧化性Key words
cactus wine/fermentation kinetics/antioxidant activities分类
轻工纺织引用本文复制引用
李雪,白新鹏,曹君,赵晔,武林贺,张宇翔,马若影..仙人掌果酒发酵动力学及其抗氧化性[J].食品科学,2017,38(4):87-92,6.基金项目
海南省自然科学基金项目(20153159) （20153159）
海南省高等学校科研项目(Hnky2016ZD-1) （Hnky2016ZD-1）
海南大学科研启动基金项目(kyqd1608) （kyqd1608）
