为了研究蕨根米酒的发酵条件及其体外抗氧化特性,以蕨根和糯米为原料,以酒精度、总黄酮含量为响应值,运用Box-Behnken中心组合试验模型和响应面进行发酵工艺优化;并通过蕨根米酒对DPPH自由基、ABTS自由基、羟基自由基的清除作用和还原力来研究其抗氧化活性。二次回归模型响应面分析表明蕨根米酒最佳发酵工艺条件为:蕨根添加量20 %、酒曲添加量为1.6 %、发酵温度为28 ℃、发酵时间为5.5 d,该条件下蕨根米酒的总黄酮含量达43.88 mg/L。蕨根米酒具有一定的抗氧化活性,其DPPH自由基清除率、ABTS自由基清除率、还原力和羟基自由基清除率高于米酒且均表现出剂量依赖性,经计算蕨根米酒具有较高的羟基自由基清除能力(IC50=2.335 mg VC/mL)。响应面分析优化的蕨根米酒发酵条件及其体外抗氧化性,可为实际生产提供参考。
In order to optimize the fermentation conditions for fern rice wine-making and to study its in vitro antioxidant properties, fern root and glutinous rice as raw materials, the contents of flavonoids and sensory evaluation as response variables, Box-Behnken Center Combination Test Model and response surface were used for optimizing fermentation process. The anti-oxidation activity of fern rice wine on DPPH free radical, ABTS free radical, hydroxyl radical scavenging and reducing power were studied. The response surface analysis of the quadratic regression model showed that the optimal fermentation conditions for the fern rice wine were as follows: fern addition (20%), Jiuqu addition (1.6%), fermentation temperature (28 ℃), fermentation time (5.5 d). Under these optimal conditions, the contents of flavonoids were 43.88 mg/L. The fern rice wine had a certain antioxidant activity, and its DPPH radical scavenging rate, ABTS free radical scavenging rate, reducing power and hydroxyl radical scavenging rate were higher than that of rice wine in a dose-dependent manner. The fern rice wine displayed a high hydroxyl radical scavenging capacity (IC50=2.335 mg VC/mL).
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