红茶菌液水蜜桃果酒发酵动力学模型建立及抗氧化性分析

Establishment of Fermentation Kinetic Model of Kombucha Liquid-peach Fruit Wine and Analysis of Antioxidant Activity

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中文摘要：该试验以水蜜桃和红茶菌液为原料,酿制红茶菌液水蜜桃果酒,探究其发酵过程中菌体生长、基质消耗、产物生成的动力学变化并分析相关性,并对其两种抗氧化性物质以及三种自由基清除率进行测定并分析其相关性.结果表明:SGompertz模型可以较好的反映酵母菌生长的变化,Boltzmann模型对乙醇生成变化的拟合度最佳,DoseResp模型能够较好的反映还原糖消耗的变化,三个模型的相关系数R2均＞0.98,表明实验值和模型预测值的拟合度很高,反映果酒在发酵过程中的动力学特征;抗氧化性测定结果表明:随发酵时间的变化总体上均呈现先上升再下降的趋势,在发酵第192小时均达到最高值,此时总酚和黄酮质量浓度分别为3 802 mg/mL和549 mg/mL,DPPH、ABTS+和羟基自由基清除率分别为86.73％、81.87％和82.45％,综合考虑发酵192 h可以作为主发酵结束的依据.该研究揭示了红茶菌液水蜜桃酒发酵过程中代谢产物及抗氧化活性的变化规律,初步判定所建立的模型有效,可为红茶菌液水蜜桃的工业化生产提供理论依据.

外文摘要：In this experiment,peach fruit and kombucha liquid were used as the raw materials for brewing kombucha liquid-peach fruit wine.The kinetic changes of cell growth,substrate consumption and product generation in the fermentation process were investigated and their correlation was analyzed.Two antioxidant substances and three free radical scavenging rates were also measured and their correlation analyzed.The results showed that the SGompertz model could better reflect the change of yeast growth,the Boltzmann model had the best fitting degree for the change of ethanol production,and the DoseResp model could better reflect the change of reducing sugar consumption.The correlation coefficients(R2)for all the three models exceeded 0.98,indicating very high fitting degree between the experimental values and the model predicted values,reflecting the kinetic characteristics of the fruit wine during the fermentation process.The results of the antioxidant assay showed that the changes with the fermentation time generally showed a trend of initial increase then decrease,reaching the highest at the 192th h of fermentation where the total phenolic and flavonoid mass concentrations were 3 802 mg/mL and 549 mg/mL,respectively,and the DPPH,ABTS+and hydroxyl radical scavenging rates were 86.73％,81.87％and 82.45％respectively.Taking comprehensive considerations into account,192 h of fermentation can be used as the basis for determining the end of the main fermentation.This study revealed the changing patterns of metabolites and antioxidant activity during the fermentation of kombucha liquid-peach fruit wine.It was preliminarily determined that the established models were valid and can provide a theoretical basis for the industrial production of kombucha liquid-peach fruit wine.

外文关键词：

black tea fungus liquid peach fruit winefermentation dynamicscurve regression equationoxidation resistance analysis

作者：

张阳阳、孙鹤、李建芳、朱静、王荣荣、万明晟

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作者单位：

信阳农林学院食品学院,河南信阳 464000

关键词：

红茶菌液水蜜桃果酒发酵动力学曲线回归方程抗氧化性

基金：

信阳农林学院青年骨干教师培养计划河南省高等学校青年骨干教师培养计划河南省高等学校青年骨干教师培养计划河南省科技攻关项目信阳农林学院青年基金项目

项目编号：

张阳阳20232020GGJS2622019GGJS264212102110314QN2022029

出版年：

2024

DOI：

10.13982/j.mfst.1673-9078.2024.9.0996

现代食品科技

华南理工大学

现代食品科技

CSTPCD北大核心

影响因子：1.07

ISSN：1673-9078

年,卷(期)：2024.40(9)