发酵及贮藏条件对蓝莓果酒花色苷稳定性的影响及其抗氧化性研究

通过探讨发酵时间、发酵温度、SO2添加量、pH、酵母添加量等发酵参数对蓝莓果酒花色苷含量的影响，并分别以花色苷保存率及自由基清除率为依据，对蓝莓果酒成品中花色苷的抗氧化性及稳定性影响因素进行研究，为蓝莓果酒品质的提升及生产优化提供参考。结果显示，最佳蓝莓果酒发酵条件为发酵时间8 d、发酵温度22 ℃、SO2添加量100 mg/L、初始pH值为3.5、酵母添加量0.4%。在此优化条件下，花色苷含量为46.47 mg/100 mL，酒精度为12.76%vol。蓝莓果酒花色苷分别在pH为3、30 ℃以下、避光、隔氧、蔗糖添加量为10 mg/L的条件下比较稳定；蓝莓果酒的1,1-二苯基-2-三硝基苯肼（DPPH）自由基、羟基自由基、超氧阴离子自由基清除能力半抑制浓度（IC50值）分别为16.19 μg/mL、43.61 μg/mL、61.84 μg/mL，总抗氧化能力强于维生素C，因此具有较好的抗氧化活性。

Effects of fermentation and storage conditions on the stability of anthocyanin in blueberry wine and its antioxidant activity

The effect of fermentation time, temperature, SO2 addition, pH and yeast addition on the anthocyanins content in blueberry wine was investigated. Based on the retention rate and free radical scavenging rate of anthocyanin, the antioxidant and stability of anthocyanin in blueberry wine were studied, to provide references for the improvement of blueberry wine quality and production optimization. The results showed that the optimum blueberry wine fermentation process was determined as follows: fermentation time 8 d, temperature 22 ℃, SO2 addition 100 mg/L, initial pH 3.5, and yeast addition 0.4%. Under the optimized condition, the anthocyanin content and alcohol content were 46.47 mg/100 ml and 12.76%vol, respectively. The results showed that anthocyanin in blueberry wine was relatively stable at pH 3, temperature less than 30 ℃, sucrose concentration 10 mg/L and protected from light and oxygen. The half maximal inhibitory concentration (IC50) of DPPH·, hydroxyl radical (·OH) and superoxide radical (·O2-) scavenging ability of blueberry wine were 16.19 μg/ml, 43.61 μg/ml, 61.84 μg/ml, respectively, and the total antioxidant capacity was higher than that of vitamin C. Therefore, the blueberry wine had good antioxidant activity.