摘要
研究蓝莓酒酿造过程中抗氧化物质、抗氧化活性和颜色的变化规律及其作用机理,结果表明:酿造过程中,总花色苷、总酚和总黄酮含量均先增加后减少;DPPH自由基清除率和还原力变化一致,主发酵、后发酵期间均先增加后降低;L*值的变化滞后于总花色苷含量的变化、a*值变化与总花色苷含量变化一致,b*变化与总酚、总黄酮含量变化一致。
The change of antioxidant substances and antioxidant activities in blueberry wines were studied.The results showed that during the fermentation of blueberry wine, total anthocyanin, total phenolics and flavonoids were increased firstly and then decreased, DPPH scavenging rate and reducing power were increased firstly and then decreased both in major fermentation and the second fermentation.The change of L^＊ was lagged behind total anthocyanin,the change of a^＊ was mainly same with total anthocyanin,the change of b^＊ was mainly same with total phenolics and flavonoids.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第17期103-105,109,共4页
Science and Technology of Food Industry
关键词
蓝莓酒
抗氧化物质
变化
blueberry wines
antioxidant substances
change
