摘要
研究猕猴桃酒发酵过程中总多酚含量、多酚类物质组成以及抗氧化活性(通过DPPH·和ABTS^+·自由基清除率法以还原力法测定)的变化规律。结果表明,猕猴桃酒主发酵过程中总多酚含量经历了先上升后下降再上升的复杂变化,抗氧化活性变化与总酚的趋势相似,原儿茶酸、咖啡酸、表儿茶素整体呈现明显上升趋势,绿原酸、对香豆酸整体呈现明显下降趋势。主发酵完成后,猕猴桃酒中儿茶素和表儿茶素含量较高,分别是40.35 mg/L和31.02 mg/L;没食子酸、咖啡酸和原儿茶酸含量在6.17 mg/L^11.26 mg/L;绿原酸、阿魏酸、鞣花酸、对香豆酸含量为2.31 mg/L^3.72 mg/L,根皮苷、根皮素、金丝桃苷含量为0.85 mg/L^1.53mg/L。猕猴桃酒多酚组成丰富,抗氧化能力较强,是一类值得推广的果酒。
Changes of total polyphenols, reducing sugar, composition of polyphenols profiles and their antioxi- dant activities （measured by DPPH＊, ABTS^＋＊ radicals scavenging and reducing power methods） of kiwi wine during fermentation was evaluated in this study. Results showed that the content of total polyphenols were experienced a complex tendency of increased first then decreased and rebound again, antioxidant activities changes were similar with that total phenols during main fermentation stage. The contents of 3,4-dihydroxybenzoic acid, caffeic acid and epicatechin presented a significantly increased trend overall, but chlorogenic acid and pcoumaric acid showed a clear downward trend in general. Compared to the 12 detected single phenols in the kiwi wine after main fermentation, （＋）-catechin hydrate and epicatechin had the highest contents, held 40.35 mg/L and 31.02 mg/L respectively; the contents of gallic acid, caffeic acid, and 3,4-dihydroxybenzoic acid were ranged from 6.17 mg/L to 11.26 rag/L; the contents of chlorogenic acid, ferulic acid, ellagic acid and pcoumaric acid were ranged from 2.31 mg/L to 3.72 mg/L; the contents of phloridzin, phloretin, hyperoside were ranged from 0.85 rag/L-1.53 mg/L. Kiwi wine, with rich mono-phenols and strong antioxidant abilities, is a kind of fruit wine worthy to popularize.
出处
《食品研究与开发》
CAS
北大核心
2016年第24期6-12,共7页
Food Research and Development
基金
农业部公益性行业专项(201503142-10)
陕西省统筹项目(2016KTCQ02-13)
关键词
猕猴桃酒
单体酚
抗氧化
变化
kiwi wine
single phenols
antioxidant
changes
