山西农业大学学报（自然科学版）2019，Vol.39Issue(3)：35-42,8.DOI:10.13842/j.cnki.issn1671-8151.201811009
无花果酒的发酵工艺及其抗氧化活性分析
Study on fermentation process and antioxidant activity of fig wine
摘要
Abstract
[Objective]The study aimed to optimize the fermentation process of fig wine using response surface method-ology,and to determine its antioxidant activity.[Methods ] The optimization of the fermentation process was performed using response surface methodology and One-way ANOVA was applied for statistical analysis.Hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH)scavenging capacities of fig wine were evaluated.[Results]showed that the optimal fermentation parameters of fig wine production were determined as following:amount of inoculum yeast RV171 and SO2 at 0.03% and 85 mg·kg-1 ,respectively,with fermentation temperature at 28℃ and fermenta-tion time for 8 days.Under this condition,the alcohol content of fig wine was 12.2% vol.Compared with the pre-fer-mented treatment,fig wine displayed stronger antioxidant activity.Contents of vitamin C,polyphenol,and flavonoid in fig wine were increased by 4 times,1.27 times,and 1 .64 times,respectively compared to pre-fermented fig juice. [Conclusion]Fig wine possessed good antioxidant activity as demonstrated in both in vitro and in vivo assays,which can be used as an antioxidants and free radical scavengers.关键词
无花果酒/发酵工艺/抗氧活性Key words
Fig wine/Fermentation process/Antioxidant activity分类
农业科技引用本文复制引用
马艳弘,金秋琼,崔晋,曹培杰,田丽敏,黄开红..无花果酒的发酵工艺及其抗氧化活性分析[J].山西农业大学学报（自然科学版）,2019,39(3):35-42,8.基金项目
国家谷子高粱产业技术体系(CARS-06-13.5-A30) （CARS-06-13.5-A30）
山西省重点研发计划重点项目(201703D211001-06-01) （201703D211001-06-01）
山西省重点研发计划重点项目(201703D211012-2) （201703D211012-2）
