菠萝酒中SO2天然替代物的筛选及其抗氧化机理的分析

Screening of Natural SO2 Substitutes in Pineapple Wine and Preliminary Study on Its Antioxidant Mechanism

摘要:

选取具有潜在抗菌及抗氧化潜力的27种中草药为研究对象，分别通过抗菌实验和抗氧化实验来确定能够替代SO2中药的抗菌性和抗氧化性，并对加入被确定具有较强抗氧化和抗菌性能中药后的菠萝酒进行氧化还原电位和多分聚合度测定，结果表明：在被测试所有中药中，酸枣仁的抗菌和抗氧化能力最强，具有替代菠萝酒中SO2的潜力，其中在菠萝酒中在菠萝酒中最适宜添加量为2.5 mL/100 mL。与SO2相比，酸枣仁对菠萝酒酿造菌株Saccharomyces cerevisiae DJ02的影响较小，适合于菠萝酒的酿造。酸枣仁加入到菠萝酒中以后，菠萝酒的氧化还原电位与对照组相比，在发酵1~5 d内呈逐渐降低的趋势，从而减少酒体氧化；菠萝酒加入酸枣仁以后，使得菠萝酒中的多酚聚合度相对于对照组来说是降低，进而延缓了氧化速度。

Abstract:

27 kinds of Chinese herbal medicine with the potential ability of antibacterial and antioxidant were selected as the research objects. The Chinese herbal medicine with the ability of replacing the antibacterial and antioxidant of SO2 were determined through the antibacterial and antioxidant experiments. The oxidation-reduction potential and polyphones polymerization of the pineapple wine were investigated after adding strong antioxidant and antibacterial Chinese herbal medicine in the study. The results showed that Semen zizyphi spinosae had the best antibacterial and antioxidant properties in the pineapple wine, which was selected as the substitute of SO2 through the antibacterial and antioxidant experiments with the suitable addition amount of 2.5 mL/100 mL. The effectsof Semen zizyphi spinosae on the brewing strain Saccharomyces cerevisiae DJ02 was lesser than SO2. Compared with the control group, the oxidation-reduction potential of pineapple wine showed a gradual decrease in fermentation 1~5 d. Thereby the oxidation degree of pineapple wine was reduced. Besides, the polyphenol polymerization in the pineapple wine was decreased after adding Semen zizyphi spinosae, and the oxidation rate was slowed down accordingly.