紫薯酒的制备及其抗氧化活性分析
毕业论文关键词：紫薯酒；响应面法；抗氧化性
Preparation and Antioxidant Activity of Purple Potato Wine
Abstract: Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology. The results showed that the optimum fermentation conditions of purple potato wine were as follows:fermentation temperature was 26 ℃, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3 and initial sugar content was 11%. Under these conditions the alcohol and anthocyanin contents of purple potato wine can reach 10.34%/Vol and 6.42 ug/mL respectively. The purple potato wine is purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine have ability of rapeseing Fe3+ and scavenging superoxide radical, which mean that purple potato wine has certain antioxidant activity.
Key words: Purple potato wine；Response surface methodology；Antioxidant activity
目 录
摘 要 1
Abstract 1
引言 1
1材料与方法 2
1.1材料与试剂 2
1.2仪器与设备 2
1.3方法 3
1.3.1菌种的活化 3
1.3.2 紫薯酒的制备工艺过程 3
1.3.3酒精度的测定 3
1.3.4花色甘含量的测定 3
1.3.5实验设计 3
1.3.6抗氧化活性的测定 4
2结果与分析 4
2.1紫薯酒发酵条件的单因素实验 4
2.1.1发酵时间对紫薯酒的酒精度和花色苷含量的影响 4
2.1.2发酵温度对紫薯酒的酒精度和花色苷含量的影响 5
2.1.3接种量对紫薯酒的酒精度和花色苷含量的影响 6
2.1.4初始pH值对紫薯酒的酒精度和花色苷含量的影响 6
2.1.5初始糖含量对紫薯酒的酒精度和花色苷含量的影响 7
2.2响应面试验 8
2.2.1回归模型的建立与分析 8
2.2.2紫薯酒发酵条件响应面分析与优化 10
2.2.3提取条件优化及验证 12
2.3紫薯酒抗氧化活性的分析 12
2.3.1对三价铁离子的还原作用 12
2.3.2对超氧阴离子的清除作用 13
3结果与讨论 13
参考文献 14
致谢 16
紫薯酒的制备及其抗氧化活性分析
引言
随着生活水平的提高，绿色、适宜、温和、健康的饮食方式越来越受到人们追捧。长时间饮用白酒、洋酒等高浓度酒会升高心血管疾病、肝炎类疾病的发生率及总死亡率，因此，低浓度、具有保健功能的果酒成为人们日常饮食的重要组成部分[1-3]。
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