食品工业科技2017，Vol.38Issue(20)：146-151,170,7.DOI:10.13386/j.issn1002-0306.2017.20.027
响应面优化杨梅果酒发酵工艺及其抗氧化性
Optimization of fermentation parameters by response surface methodology and the antioxidant capacity of Myrica rubra wine
摘要
Abstract
Objective:To optimize the fermentation parameters of Myrica rubra wine.Methods:Ethanol concentration as response value,the experimental factors including sugar concentration,inoculums size,fermentation temperature,pH and fermentation time were investigated to optimize the fermentation parameters of Myrica rubra wine,and the mathematical mode was established by response surface method (RSM).Meanwhile,the antioxidant activity of Myrica rubra wine was assessed by scavenging assays of hydroxyl radicals,ABTS + ·,DPPH·,and superoxide anion free radicals.Resuhs:The optimum conditions obtained by RSM were as follows:the inoculums size 0.03％,sugar concentration 22％,fermentation temperature 28 ℃,pH3.5,fermentation time 7 days.Under the optimal conditions,the predicted ethanol concentration by mathematical model was 11.03％,while the experimental concentration was 10.87％,with a difference of less than 2％.At the same time,the results showed that Myrica rubra wine had good antioxidant activity,ABTS· 55.47％,hydroxyl radicals 57.24％,superoxide radical 48.15％,DPPH· 88.65％.Conclusion:The optimum fermentation conditions of Myrica rubra wine by RSM was convenient and feasible.关键词
杨梅酒/发酵/抗氧化性/响应面/优化Key words
Myrica rubra wine/fermentation/antioxidant activity/response surface methodology/optimization分类
轻工纺织引用本文复制引用
苏龙,吕凤丹,王雪儒,冯露,严素萍..响应面优化杨梅果酒发酵工艺及其抗氧化性[J].食品工业科技,2017,38(20):146-151,170,7.基金项目
广西自然科学基金项目(青年项目,2013GXNSFBA019178) （青年项目,2013GXNSFBA019178）
广西高校科学技术研究项目(一般项目,2013YB195) （一般项目,2013YB195）
广西大学生创新创业训练项目(201710606127) （201710606127）
广西高等教育本科教学改革工程项目(2015JGB351) （2015JGB351）
玉林市科学研究与技术开发计划项目(玉市科攻1621021) （玉市科攻1621021）
广西农产品深加工与安全技术创新团队项目. （）
