强化竹叶黄酮对酿造酒抗自由基和抗氧化性能的改进  

Improvement on Anti Free Radical and Antioxidant Capacity of Brewed Wine Fortified by Bamboo-leaf-flavonoids

作　　者：章宇[1] 谢萌[1] 吴晓琴[1] 楼鼎鼎[1] 张英[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《中国食品学报》2005年第4期34-39,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金重点项目(No.ZA0218)

摘　　要：探讨了竹叶黄酮(Ebl)作为一种生物黄酮类营养强化剂和抗氧化剂在酿造酒中的应用效果。以张裕特制干白葡萄酒、绍兴塔牌加饭酒和中华啤酒为研究对象,添加不同比例的Ebl,用化学发光法测定强化前后酒体对O·2-和·OH-的半抑制浓度(IC50),并考察其它质量指标(啤酒)和评价感官品质。结果表明,当Ebl添加量为50mg/L(以总黄酮含量计)时,强化后的白葡萄酒对O·2-和·OH的清除能力分别比原酒提高了51.4%和53.8%;强化后的黄酒的清除能力分别比原酒提高了39.0%和28.5%,因此表明,强化竹叶黄酮后两种酿造酒的抗自由基性能均得到显著改进,且呈明显的剂量依赖关系。啤酒的清O·2-活力提高了270%,清·OH活性提高了21.4%,色度略有增加,浊度不变,且热稳定性试验后的浊度明显低于对照,双乙酰回升受到显著抑制,抗氧化性能和储存稳定性明显提高。此外,竹叶黄酮与上述酿造酒的酒体间具有良好的相容性,当控制在一定的添加剂量范围内,不仅保持了酒体原有的品质,且赋予产品淡雅的竹香和醇厚的口感,说明Ebl可以作为一种天然多功能的生物抗氧化剂应用于酿造酒的营养强化。The effect of bamboo-leai-flavonoids （Ebl） as bio-flavone kinds of nutrition ibrtifier and antioxidant in the brewed wine was probed in this paper. Taking a dry white wine marked Changyu, a rice wine marked Pagoda Brand and a beer marked Zhonghua as three tested objects, the half inhibition concentrations （IC50） of samples, with and without bamboo-leaf-flavonoids, on O2 and·OH were measured by chemiluminescence method. Furthermore, other quality indixes of beer were also reviewed and their sensory quality was evaluated. Results showed that after adding 50mg/L total flavonoids of bamboo leaf to above wines, the corresponding scavenging anti free radical activities of fortified white wine on O2 and ·OH were 51.4% and 53.8% higher than their corresponding counterparts, while the same values of fortified rice wine were 39.0% and 28.5% higher than counterparts, respectively. The scavenging effects of beer on O2 and OH were 2.7 times and 21.4% higher than their counterparts, respectively. The colour of wine body increased a little but the turbidity, which was lower than control notably after a heat stability experiment, had nearly no change. Furthermore, this fortified beer had lower re-ascent of diacetyl, better antioxidant activity and higher storage stability. Results showed that the anti free radical capacities of two brewed wines were all improved significantly in a concentration-depended manner. Otherwise, there was a good intercommunity between bamboo-leaf-flavonoids and above wine body. As long as the fortifying level is controlled in a proper range, it will not only damage the original sensory quality, but also endow wines with a delicate fragrance and full-bodied texture. Above results indicated that Bamboo-leaf-flavonoids can be used as a bioantioxidant for nutritional fortification in brewed wine.

关 键 词：竹叶黄酮 生物抗氧化剂 酿造酒 抗自由基 营养强化 

分 类 号：TS261[轻工技术与工程—发酵工程]