Microsoft Word 王卫东出809

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1 6 3 Vol. 6 No Journal of Food Safety and Quality Mar., 2015 王卫东 *, 黄德勇, 郑义, 孙月娥 (, ) 摘要 : 目的, 方法,,, 结果 : 0.07% d, 9.65%, (9.73%) (P>0.05) 结论, 关键词 : ; ; Optimization of fermentation processing of yellow peach fruit wine by response surface methodology WANG Wei-Dong *, HUANG De-Yong, ZHENG Yi, SUN Yue-E (College of Food Engineering, Xuzhou Institute of Technology, Xuzhou , China) ABSTRACT: Objective To determine the optimal process parameters of wine fermentation using yellow peach as the raw material. Methods Effects of yeast inoculums, fermentation time, temperature and initial sugar content on alcoholicity were studied by single experiments. Fermentation mathematical models and related parameters of yellow peach wine were obtained through response surface analysis, mathematical derivation and experimental analysis, with alcohol as an indicator. Results The optimum conditions of fermentation were: yeast inoculums 0.07%, temperature 26 and fermentation time 6.87 d. The alcoholicity was 9.65% under the optimized conditions. This actual result was basically consistent with the predictive value(9.73%) of the fitting equation. The antioxidant capacity of wine, measured by polyphenols, reducing power, and scavenging activity against hydroxyl radicals, was not changed significantly during fermentation(p>0.05). Conclusion Response surface methodology can be used for the optimization of fermentation processing of yellow peach fruit wine. Yellow peach wine preserves the polyphenols in yellow peach juices and can be explored one kind of product which has antioxidant activity. KEY WORDS: yellow peach; wine; response surface methodology 基金项目 : (XF12C011) Fund: Supported by the Science and Technology Development Foundation of Xuzhou City (XF12C011) * 通讯作者 :,,, wwd.123@163.com *Corresponding author: WANG Wei-Dong, Associate Professor, College of Food Engineering, Xuzhou Institute of Technology, No.2 Lishui Road, Xincheng District, Xuzhou, China. wwd.123@163.com

2 引言,,, [1],,,, [2,3] 7 9,,,,, [4,5],,,,,, [6,7],,, 15 [8],,, 2 材料与方法 2.1 材料与仪器 (); (, 3000U/g); ( ); ( );, DS-1 ( ); PC-1000 ( ); 722G (); ( ); TDL-80-2B ( ) 2.2 实验方法工艺流程操作要点 : 4,, : 45, 0.1%, 3 h : 95, 5 min :, 4000 r/min, 20 min,, :, : min, : min,, 果酒发酵工艺优化试验,,,, 1 Table 1 表 1 正交实验因素水平表 The table of factors and levels of orthogonal experiment (%) X (d) X ( ) X 酒精度的测定 [9] Y X Y= X-0.026, R 2 = 总酚的测定 Folin-Ciocalteu [10] 抗氧化能力的测定 [11] ; -Fe 2+ (Fenton ) [12]

3 3, : 数据处理方法 OriginPro9.0 3 结果与分析,,,,, [15] 酵母接种量对果酒发酵的影响,,, ;, [13] 18%, 28 6 d, 0.02% 0.03% 0.04% 0.05% 0.06% 0.07%, 1,, ; 0.06%,,,,,,, [14] 0.06% 2 Fig. 2 Effect of temperature on alcohol content 3.3 发酵时间对果酒发酵的影响 18%, 0.06%, d,, 3, 6 d,, 6 d, 1 d 2 d,, 2 d,,, ;,,,,, 7 d 6 d Fig. 1 1 Effect of inoculums of yeast on alcohol content 3.2 发酵温度对果酒发酵的影响 18, 0.06, d,, 2,, 30,,,,,,, 3 Fig. 3 Effect of time on alcohol content

4 初始糖度对果酒发酵的影响 14% 16% 18% 20% 22%, 0.06, 28 6 d,, 4 4,, 20%,,, 20% No. Table 2 X 1 (%) 表 2 响应面实验结果 Box-Behnken design with the observed responses X 2 (d) X 3 ( ) Y (%, v:v) Fig. 4 4 Effect of initial sugar content on alcohol content 3.5 最佳发酵工艺参数响应面法试验设计及结果 Box-Behnken,, 20%, (X 1 ) (X 2 ) (X 3 ), (Y), 响应面优化结果分析 Design Expert8.0 2, : Y= X X X X 1 X X 1 X X 2 X X X X 2 3, 3 3, P<0.01,, P>0.05,,,, ; R 2 =0.9665, 96.65%,,,, Design Expert8.0, : 0.07% 6.87 d 25.78, 9.73%,, 26, 9.65%, 0.82%,,,,,,, 3.6 发酵对黄桃果酒总酚含量的影响,, 5 5,,

5 3, : 813 表 3 二次回归模型方差分析 Table 3 ANOVA for the regression model F P ** X ** X ** X X 1 X * X 1 X X 2X X ** X * X R 2 = R 2 Adj= : **, 0.01 ; *, 0.05 (P>0.05), 3.7 发酵对黄桃果酒抗氧化性的影响 6 6,, (P<0.05), ,, Vc, 5 Fig. 5 Effect of time on polyphenols in wine during fermentation Fig. 6 6 Effect of fermentation time on antioxidant activity

814 6 4 结论 Box-Behnken, : 20%, 0.07%, 6.87 d, 26, 9.65%,,,,,, 参考文献 [1],,,. 5 [J]., 2013, 29(1): 205 208. Dong M, Wang JX, Xu H, et al.

6 结论 Box-Behnken, : 20%, 0.07%, 6.87 d, 26, 9.65%,,,,,, 参考文献 [1],,,. 5 [J]., 2013, 29(1): Dong M, Wang JX, Xu H, et al. Effect of Composite Enzyme Treatment on Peeling of Jin Tong 5 Yellow Peach [J]. Food & Mchnr, 2013, 29(1): [2],,,. [J]., 2013, 31(4): Zhang X, Sun Y, Wang YN, et al. Determination of Freezing Point Temperature of Different Yellow Peach Cultivars and Correlation Analysis of Impact Factors [J]. J Food Sci Tech, 2013, 31(4): [3],,. [J]., 2010, 10(2): Yuan HY, Shan Y, Li GY. Study on Peeling the Yellow Peaches by Enzymatic Hydrolysis [J]. J Chin Inst Food Sci Tech, 2010, 10(2): [4],,. [J]., 2014, 42(2): Ding F, Sun FX, Meng QJ. Study on Nutrients Changes of Huangjinguan Peaches During Can Production [J]. J Anhui Agri Sci, 2014, 42(2): [5],,,. [J]., 2012, 38(9): Yao J, Zhang YJ, Kong M, et al. Effects of High Hydrostatic Pressure on Peach Textural in Model System [J]. Food Fermn Ind, 2012, 38(9): [6],. [J]., 2011, 39(11): Nin ZJ, Ma WP. Study on the Technology of Melon Fruit Wine Preparation [J]. J Anhui Agric Sci, 2011, 39(11): [7]. [D]. :, Tian RH. The Research and Production of Sea-buckthorn Ratafia [D]. Huhot: Inner Mongolia Agricultural University, [8],,,. [J]., 2011, 27(2): Xiao CL, Li GF, Wei FC, et al. Studies on Processing Technology of Cherry-tomato Wine Fermentation [J]. Chin Agric Sci Bull, 2011, 27(2): [9],,. [J]., 2010, (4): Wei DM, Zhang YF, Zhang YL. Determination of Alcoholicity with colorimetry in wine [J]. Food Ind, 2010, (4): [10] Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents [J]. Am J Enol Vitic, 1965, (16): [11] Dorman HJD, Kosar M, Kahlos K, et al. Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars [J]. J Agric Food Chem, 2003, 51(16): [12],,. [J]., 2002, (6): Jiang PP, Lv XL, Yao XL. Study in Vitro on Antioxidant Actvities of Anthocyanins from Purple Core Sweet [J]. China Food Add, 2002, (6): [13]. [J]., 2011, 38(4): Pan YL. Study on Fermentation Technology of Compound Wine of Pawpaw and Passion Fruit [J]. Liquor Making, 2011, 38(4): [14],,. [J]., 2011, (2): Dang HM, Wang C, Lao QM. Research on the Production Techniques of Banana Wine [J]. Liquor-making Sci & Tech, 2011, (2): [15]. [D]. :, Liu B. Study on brewing technology of Blueberry Wine [D]. Hefei: Anhui Agricultural University, 作者简介 ( 责任编辑 : 杨翠娜 ) 王卫东, 博士, 副教授, 主要研究方向为果蔬加工 wwd.123@163.com

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H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g 16 6 2018 11 Chinese Journal of Bioprocess Engineering Vol. 16 No. 6 Nov. 2018 doi 10. 3969 /j. issn. 1672-3678. 2018. 06. 004 1 2 1 1 1. 330200 2. 330006 4 Box-Behnken 1 25 g /ml 121 92 min 2 6. 284%

Microsoft Word 王卫东 出809

Microsoft Word 王卫东出809