富硒蓝莓全果果酒发酵工艺优化及抗氧化活性研究

以酵母JK10酿造蓝莓果酒为对照，以富硒酵母酿造富硒蓝莓全果果酒。通过单因素试验及正交试验优化富硒蓝莓全果果酒发酵工艺，考察其体外抗氧化活性，并对各检测指标进行相关性分析。结果表明，蓝莓全果果酒最佳发酵工艺为：富硒酵母接种量4.5%、初始糖度22°Bx，初始pH 4.0。在此优化条件下，富硒蓝莓全果果酒感官评分和酒精度分别达到88.12分、13.23%vol，硒含量、总多酚、总黄酮、总花色苷含量分别为21.43 mg/L、1 256.28 mg/L、268.23 mg/L、19.56 mg/L，其对1,1-二苯基-2-三硝基苯肼（DPPH）、2,2’-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）、羟自由基的清除率分别为72.43%、53.47%、82.16%，均显著高于对照（P<0.05）。总多酚、总黄酮、总花色苷与硒呈显著正相关（P<0.05），硒、总多酚、总黄酮、总花色苷与清除自由基活性呈显著正相关（P<0.05）。

Optimization of fermentation technology and antioxidant activity of Se-enriched whole blueberry wine

Using the blueberry fruit wine brewed with yeast JK10 as the control, the selenium-rich blueberry fruit wine was produced with selenium-　rich yeast. The fermentation process of Se-enriched whole blueberry fruit wine was optimized by single factor experiments and orthogonal experiments, the antioxidant activity was investigated in vitro, and the correlation between various indexes were determined. The results showed that the optimal fermentation technology of whole blueberry fruit wine was as follows: inoculum of selenium-rich yeast 4.5%, initial sugar content 22 °Bx, initial pH 4.0. Under these optimal conditions, the sensory score and alcohol content of the wine were 88.12 and 13.23%vol, respectively. The selenium content, total polyphenols, total flavonoids and total anthocyanins contents were 21.43 mg/L, 1 256.28 mg/L, 268.23 mg/L and 19.56 mg/L, respectively. The scavenging rates of 1,1-diphenyl-2-trinitrophenylhydrazide (DPPH), 2,2'-binazoline (3-ethyl benzothiazoline 6-sulfonic acid) diammonium salt (ABTS) and hydroxyl radical were 72.43%, 53.47% and 82.16%, respectively, which were significantly higher than those of the control group (P＜0.05). Total polyphenols, total flavonoids and total anthocyanins were positively correlated with selenium (P＜0.05), and selenium, total polyphenols, total flavonoids and total anthocyanins were positively correlated with free radical scavenging activity (P＜0.05).