Study On Brewing Technology And Antioxidant Activity Of Dried Lemon Wine

Lemons are mainly produced in Guangdong Province,Guangxi Province,Sichuan Province,and Yunnan Province,among which Sichuan Province has the largest production.The lemon in this article is selected from the Eureka lemon in Anyue,the"Lemon Capital of China".It has a sour taste,high pulp water content,aromatic smell,and large yield.It is the second largest citrus species after tangerines and oranges.Since fresh lemons are not easy to carry and are easy to spoil,they are often stored in the form of dried lemons.On the one hand,the current deep processing of dried lemons is facing difficulties such as relatively immature technology and fewer deep-processed products;On the other hand,dried lemon is rich in flavonoids,phenols,limonin,citric acid and other substances,which have the effects of anti-oxidation,prevention of cardiovascular diseases,and anti-cancer.Therefore,based on the fact that dried lemon is rich in flavonoids such as hesperidin and naringin,it aims to develop a lemon fruit wine with antioxidant function.By optimizing the fermentation process of dried lemon fruit wine and establishing a fermentation kinetic model;quantitative analysis of hesperidin and naringin in dried lemon fruit wine by HPLC;research on the in vitro antioxidant capacity of dried lemon fruit wine;research on the ability of hesperidin and naringin to repair intracellular oxidative stress damage,a preliminary development of a lemon fruit wine with antioxidant function and protection of health has been developed.The specific research content and conclusions of this topic are as follows:1.A single factor experiment was carried out on the four factors of initial sugar content,temperature,material-to-liquid ratio,and added amount of yeast in the fermentation of dried lemon wine,and then obtain the optimal process of lemon fruit wine through orthogonal variance analysis:initial sugar content of 22%,fermentation material-liquid ratio of 1:9,and yeast addition amount of 0.3%.The Logistic,Luedeking-Piret and Boltzmann model were used to establish kinetic models and rate equations of yeast growth,alcohol production and total sugar consumption.The experimental data and the predicted values have a high degree of fit.The R² values are0.990,0.979 and 0.994,respectively,which shows that the model can well reflect the kinetic characteristics of the fermentation process of dried lemon wine.2.Through the in vitro antioxidant experiment,the antioxidant activity of dried lemon wine and dried lemon extract was compared.The experimental results show that the highest scavenging rates of dried lemon wine on ABTS free radicals,DPPH free radicals,·OH and O₂^·-are 90.9%,95.9%,85.6%and 82.2%,respectively,which are better than dried lemon extract(the highest scavenging rates were 53%,62%,54.6%,50.6%,respectively).And with the increase of fermentation time,the difference in antioxidant activity between dried lemon wine and dried lemon extract gradually increases,and dried lemon wine shows stronger antioxidant capacity.3.Using high performance liquid chromatography,with hesperidin and naringin standard substances as control samples,quantitatively detect the content of hesperidin and naringin in lemon dried fruit wine.The results showed that the dried lemon fruit wine contained high hesperidin and naringin,among which the content of hesperidin reached 5.334?g/m L and the content of naringin was 0.561?g/m L.Hesperidin and naringin have strong antioxidant properties and are beneficial to human health.4.Induce A549 cell oxidative damage through H₂O₂,a cell oxidative damage model was established,and the cell survival rate,the release of reactive oxygen species,and the damage of the cell nucleus were used to evaluate the antioxidant properties of hesperidin and naringin in the cell.The results show that H₂O₂ can reduce the survival rate of A549 cells,increase intracellular ROS,and damage the nucleus.After hesperidin and naringin(50?g/m L,100?g/m L,200?g/m L,400?g/m L)were treated,the intracellular ROS content was significantly reduced,the cell survival rate was restored to more than 80%,and the apoptotic morphology was improved.It shows that the hesperidin and naringin in the dried lemon wine can improve the oxidative stress damage of the cells,and show good antioxidant capacity in the cells.