樱桃果酒的抗氧化性研究  

Cherry Wine Antioxidant Research

作　　者：林巧[1] 向超[1] 孙小波[1] 李流川[1] 

机构地区：[1]西昌学院食品科学系,四川西昌615013

出　　处：《酿酒》2009年第3期72-75,共4页Liquor Making

摘　　要：以樱桃为实验原料,在发酵前后及过程中测定及分析不同酒精度、二氧化硫、维生素C、时间的樱桃酒的抗氧化性,研究出樱桃汁发酵前后及发酵过程中的抗氧化能力的变化情况。结果发现,随着酒精度的提高,樱桃酒中的黄酮和多酚含量逐渐降低,当酒精度达到11%时,含量较高,清除羟自由基能力最好;SO2浓度为80～100mg/L时,多酚和黄酮含量较为稳定,抗氧化能力最佳;维生素C添加110mg/L时,多酚和黄酮含量以及清除羟自由基能力最好;发酵时间以60h,72h,84h较为适宜,抗氧化能力较好。Cherry to the subjects, and before and after the fermentation process of examining different alcohol, sulphur dioxide, vitamin C, the time Cherry wine, through the determination of its anti- oxidation and analysis to work out the cherry juice and fermentation process before and after fermentation Antioxidant capacity of the changes. The results showed that with the increase of alcohol, cherry liquor in the content of flavonoids and polyphenols decreased gradually, when the alcohol content of 11%, higher levels, the best ability to remove hydroxyl radical;SO2 concentration of 80- 100mg/L, polyphenols and flavonoids in a more stable, the best antioxidant capacity; add vitamin C 110mg/L, polyphenols and flavonoids content and the ability to remove hydroxyl radical best fermentation time to 60h,72h,84h more appropriate.

关 键 词：樱桃酒 多酚 黄酮 羟自由基 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]