Study Onthe Optimumconditions And Functional Of Blueberry Wine

Blueberry is Vacciniumgenus, it contains anthocyanin, SOD, Pterostilbene, phenols, and other active ingredients, which have antioxidant, anti-aging, lowering blood pressure, strengthening the immune system to protect eyesight and other health effects therefore be applied to a wide range of fields such as food, health care and so on. The blueberry wine with blueberry as raw materials by yeast fermentation not only retains maximize the active ingredient of fruit and full bodied, bright color, fruity, widely favored by the people.In this experiment with blueberry varieties, types of sugar and yeast strains for the single factor make blueberry fermented wine, Through the determination of physicochemical index and sensory characteristics to determine the basic production factors of the blueberry wine; Then the fermentation temperature, yeast addition amount, initial sugar concentration and sodium thiosulfate addition amount four factors were analyzed to determine the optimum process conditions of blueberry wine making by single factor test and orthogonal test; Thus making blueberry fermented under the optimum conditions of the test results, Through the determination of anthocyanin, total phenolic content,·DPPH,·OH and·O2-removal rate and total antioxidant capacity to evaluate the total antioxidation of blueberry wine; By feeding blueberry wine to the hyperlipidemia animal, determining triglyceride (TG), total cholesterol (TC), low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C) content of serum to evaluation of the effect of blueberry wine on decreasing blood fat; Finally, by using MTT colorimetry to detect cytotoxicity of blueberry wine. The results are as follows:1. The best raw material is cultivated blueberry, sugar species is honey, yeast specie is Fermivin when the production of blueberry fermented wine.2. The optimum process conditions of making blueberry wine: the optimal fermentation temperature is15℃, initial sugar concentration is26%, the amount of yeast is0.3%, sodium thiosulfate addition amount is100ppm. Under this contation, making fermented blueberry color bright, clear and transparent, sweet and sour moderate, aroma, with blueberry typical flavor, full-bodied, refreshing and pleasant.3. The anthocyanin and total phenolic content of blueberry fermented wine produced under the optimal conditions were9.52mg/100mL and86.75mg/100mL, are significantly higher than the content of blueberry soaked wine;·DPPH removal rate of blueberry wine IC50was14.32μg/mL, the removal rate of·OH and·O2-reached54.8%and38.52%respectively, are higher than0.1mg/mL Vc solution scavenging capacity, total antioxidant capacity with vitamin C is237.22mg/g, with BHA is348.54mg/g, visible blueberry wine showed better oxidation resistance.4. Feeding blueberry wine to mice30days later, the determination results show that triglyceride (TG), total cholesterol (TC), low density lipoprotein cholesterol (LDL-C) are significantly lower than those in control group with high cholesterol, high density lipoprotein cholesterol (HDL-C) content compared to the other two groups increases a little. Thus, blueberry wine can reduce TG, TC, LDL-C content in serum of mice with high blood fat, increase the content of HDL-C, lowering of blood lipid function. The MTT colorimetric method on blueberry wine cytotoxicity test results showed, blueberry fermented wine crude extracts had no cytotoxicity, and has a positive effect on cell proliferation.