摘要
以4款不同原料配比的复合小浆果果酒为研究对象,研究复合果酒中各酚类物质含量及其保留率和抗氧化能力,并分析各酚类物质含量对ABTS、DPPH和羟基(·OH)这3种自由基清除力的影响。试验结果表明:与加入了红色小浆果(红树莓和红枸杞)的复合果酒相比,全部由黑色小浆果(黑桑葚、黑莓和黑加仑)酿造的复合果酒总酚、总类黄酮、总花色苷及黄酮醇和黄烷-3-醇含量更高,但总酚酸和鞣花单宁含量较低。其中总酚含量与ABTS自由基清除率(r=0. 817)、总酚酸和鞣花单宁含量与DPPH(r=0. 950和r=0. 895)和羟基(·OH)自由基清除率(r=0. 769和r=0. 812)呈强正相关性,这表明黑色小浆果复合果酒的ABTS自由基清除力与有红色小浆果加入的复合果酒DPPH和羟基(·OH)自由基清除力更佳。
The contents of phenolic substances in compounded small berry wines made from different raw materials in four different ratios,as well as their retention rates and antioxidant capacities were studied.Meanwhile,the effects of each phenolic on free radical scavenging capacity of ABTS,DPPH and hydroxyl(·OH)were also analyzed.The results showed that in comparison to compounded wines made from red small berries,total phenol,total flavonoid,total anthocyanin,flavonol and flavanol contents in compounded wines made from black small berries were higher,while total phenolic acid and ellagitannin contents showed opposite results.Total phenolic content showed a strong positive correlation with ABTS free radical scavenging rate(r=0.817).Additionally,total phenolic acid and ellagitannin contents showed positive correlations with DPPH free radical scavenging rate(r=0.950 and r=0.895,respectively)and hydroxyl(·OH)free radical scavenging rate(r=0.769 and r=0.812,respectively).This indicated that black small berry wine had better ABTS free radical scavenging capacity,and compounded small berry wine with red berries had better DPPH and hydroxyl(·OH)radical scavenging capacity.
作者
王婷婷
苑伟
李华
王华
WANG Tingting;YUAN Wei;LI Hua;WANG Hua(College of Enology,Northwest A & F University,Yangling 712100,China;Heishangmei Biotechnology Development Co.Ltd,Yantai 26400,China;Shanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第3期183-188,共6页
Food and Fermentation Industries
基金
基于元素分析的酿酒葡萄品种媚丽[2017NY-107]
陕西省果业局鲜食葡萄与中国山葡萄复合葡萄酒的研发[2017NY-144]
关键词
小浆果
复合果酒
酚类物质
抗氧化能力
small berry
compound wine
phenolics
antioxidant activity
