葡萄果醋酿造工艺及其抗氧化性研究讲述.docVIP

葡萄果醋酿造工艺及抗氧化活性研究 食品与生物工程学院 指导教 摘 要 型饮品。 本试验以为主要原料制成DPPH、ABTS+的能力以及总多酚含量三个方面来评价葡萄果醋的抗氧化活性。 （1）采用液态发酵法酿制葡萄果醋。醋酸发酵的条件：温度为31℃、醋酸菌接种量为1O%。 （2）采用Folin-Ciocalteu比色法测定总酚含量。采用清除DPPH、ABTS+自由基，对DPPH和ABTS+的两种自由基能力的Vc当量浓度(VCEAC)分别为：23mg/100mL、54.6mg/100mL。 关 键 词 : 葡萄醋；发酵；抗氧化性Grape fruit vinegar brewing technology and antioxidant activity College of food Bioengineering, Food Science Engineering 112 Wang Keke Supervisor Xiang Jinle ABSTRACT Vinegar is a fruit or fruit processing waste as the main raw material, a kind of fruit vinegar with the use of modern biotechnology brewed the nutrition and health function, nutrition, health, diet and other functions as one of the new Drinks. In this experiment, grape and waste as the main raw material through cleaning, pulping, filtering, alcohol fermentation, acetic acid fermentation liquid liquid, clarification, filtration and other processes is made of grape vinegar. Antioxidant activities of three aspects through the determination of free radical scavenging ability of DPPH, ABTS and total polyphenol content of pear vinegar. (1) the production of grape vinegar by liquid fermentation. Study on the production process of arts test, analysis of the effects of temperature, acetic acid addition on acetic acid fermentation. The results show that: the optimal combination fermentation as the temperature is 31 ℃, acetic acid, adding amount of 1O, the alcohol content is 1O. (2) the total phenol content in grape vinegar Folin-Ciocalteu colorimetric method. The total phenolic content of grape vinegar for 28.5mg/L. (3) the ability of scavenging DPPH free radical, ABTS+, evaluation on the antioxidant capacity of grape vinegar. The concentration of Vc equivalent of two kinds of free radical scavenging capacity of DPPH and ABTSs (VCEAC) were: 23mg/100mL, 54.6mg/mL. KEY WORDS：Grape vinegarFermentation； Antioxidant activity 目 录 前 言 1 第1章 文献综述 2 1.1 葡萄 2 1.1.1葡萄生物学特性 2 1.1.2葡萄的保健成分 2 1.2果醋 3 1.2.1果醋的发展 3