几种抗氧化剂在猕猴桃酒中应用效果研究.pdf

应用
中国食品添加剂
hing Food Additives
几种抗氧化剂在猕猴桃酒中应用效果研究
王其,率义洪“,刘琨毅1,郑佳
(1.宜宾职业技术学院生物与化工工程系,宜宾64003;2.五粮液集团技术中心,宜宾644000
摘要:为寻找适合猕猴桃果酒抗氧化的复合抗氧化剂,通过单因素实验研究植酸、竹叶黄酮、EDTA
钠、茶多酚对猕猴桃果酒抗氧化效果的影响,在此基础上采用正交试验得出最优复合抗氧化剂的配方为:植酸
用量为0.14%o,竹叶黄酮用量为0.09%o,EDTA二钠用量为0029%o,茶多酚用量为0.06%。用此复合抗氧
化剂来代替发酵过程中的SO2,果酒的理化指标没有明显的变化而官评分有所提高。在最优工艺下可以获得
色泽亮黄、透明、果香与酒香和谐的猴桃果酒。
关键词:猕猴桃酒;植酸;竹叶黄酮;EDTA二钠;茶多酚
中图分类号:S663.4/TS202.3文献标识码:A
文章编号:1006-2513(2016)11-0149-06
Study on the application effect of several antioxidants in Kiwi wine
WANG Qi, GU Yi-hong ', LIU Kun-yi, ZHENG Jia?
(1. Department of Biologlical and Chemical Engineering, Yibin Vocational and Technical College
Yibin 644003; 2. Technical Center of Wuliangye Group, Yibin 644000
Abstract In order to find a proper composition of antioxidants for kiwi wine, effects of phytic acid, bambo-leaf-
Flavonoids EDTA disodium and tea pol phenols on its antioxidation were evaluated by single factor experiment. Then
the optimum formula of composite antioxidants was obtained by the orthogonal test. The optimum formula was phytic
acid amoo-eaf-flaoni EDTA im and a ol enols with the concentration ratio of 0.14 0.09
%, 0.029 S and 0.06, respectively. Using this combination of antioxidants to replace SO in wine fermentation
physicochemical properties of kiwi wine did not change much, but sensory score of kiwi wine was increased. Based
the optimal process, the final products of kiwi wine was bright yellow, transparent with hamonious taste of fruit and
wine flavor
Key words: kiwi wine, phytic acid; bamoo-leaf-avonoids, EDTA disodium tea polyphenols
弥猴桃果实营养丰富,含有钙、锌、钾等猴桃酒作为一种新兴的果酒种类越来越受到人们
做量元素、食物纤维及解阮酶,而且具有预防的重视,为避免果酒色泽褐变、风味劣化,在果
癌症的保健价值-。研究表明,猕猴桃中的酶酒发酵过程中,加人抗氧化剂来抑制果酒被氧
类具有降血压、降血脂、防治白内障及治疗烧化2。二氧化硫是果酒中广泛使用的抗氧化
伤等作用。,而且还含有大量的天然抗氧化物剂,但其具有刺激性的“硫味”和“灼烧”感并
质,包括多酚、维生素C、生育酚等9-田。猕且具有一定的毒性,故世界卫生组织一直要求降
收日期:2016-05-24
基金项目:发酵资源与应用四川省高校重点实验室开放基金(N
F004)。
作者简介:王琪(1989-),女,讲师,硕士,研究方向为白酒分析检测:E-mail: rodmanben fox.coum
通信作者:奉义洪,E-mail:574458@qcom
149
2016年第11期
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