摘要
以不同酵母发酵的青梅酒为研究对象,评价青梅酒的功效作用,探讨4种不同酵母对青梅酒品质的影响。通过测定青梅酒的总黄酮含量、DPPH自由基清除率、ABTS自由基清除率、FRAP还原能力和有机酸含量,筛选出适合于青梅酒发酵的酵母。结果表明,4种不同酵母发酵的青梅酒总黄酮含量均大于0.55 mg/mL,体外抗氧化能力评价的DPPH、ABTS清除率均大于66%,FRAP值均大于0.085 mmol/L。同时青梅酒含有柠檬酸、苹果酸、乳酸等8种有利于人体消化的有机酸;结合口感和功效性评价,帝伯仕RC212、D254混合酵母更适用于发酵青梅酒,研究结果可以为青梅酒开发与研究提供技术支撑和理论依据。
Taking plum wine fermented by different yeast as the research object,the efficacy of plum wine was evaluated,and the effects of four kinds of yeast on the quality of plum wine were discussed.By measuring the flavonoids content,DPPH radical scavenging rate,ABTS free radical scavenging rate,FRAP reduction ability and organic acid contents of plum wine,the yeast suitable for plum wine fermentation was selected.The results showed that the contents of flavonoids in plum wine fermented by four kinds of yeast were more than 0.55 mg/mL,the scavenging rates of DPPH and ABTS were more than 66%,and the values of FRAP were more than 0.085 mmol/L.At the same time,there were eight kinds of organic acids,such as citric acid,malic acid,lactic acid and so on,which were beneficial to human digestion.Combined with taste and efficacy evaluation,RC212 and D254 mixed yeast was more suitable for fermented plum wine,and the research results could provide technical support and theoretical basis for the development and research of plum wine.
作者
陈铭中
吴海珍
刘志芳
陈勇
钟旭美
CHEN Mingzhong;WU Haizhen;LIU Zhifang;CHEN Yong;ZHONG Xumei(Department of Food and Environmental Engineering,Yangjiang Vocational and Technical College,Yangjiang 529566)
出处
《食品工业》
CAS
北大核心
2020年第11期190-194,共5页
The Food Industry
基金
2017年阳江职业技术学院科技项目——发酵青梅果酒的关键技术研究及产业化(2017kj04)。
关键词
发酵青梅酒
总黄酮
抗氧化能力
有机酸
fermented plum wine
flavonoids
anti-oxidation ability
organic acid
