罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响  

Effect of Storage Time on Phenolic Components and Antioxidant Activity of Red Wine

作　　者：房玉林[1,2] 孟江飞[1] 张昂[1] 张振文[1,2] 刘金串[1] 韩国民[1] 刘树文[1,2] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《食品科学》2011年第11期14-20,共7页Food Science

基　　金：国家现代农业(葡萄)产业技术体系项目(nycytx-30-2p-04);西北农林科技大学青年学术骨干支持计划项目(Z111020611)

摘　　要：为研究罐储对葡萄酒中酚类成分的影响,将葡萄酒密封于120 t不锈钢罐中陈酿3年,检测各酚类组分变化情况。结果表明:罐储陈酿1年后,赤霞珠葡萄酒中总酚含量变化不显著,总黄酮与总黄烷醇含量达到最大值,此后随陈酿时间延长逐渐降低;总花色苷从陈酿开始,含量逐步降低且降幅显著。陈酿过程中,羟基苯甲酸主体由水杨酸变为没食子酸,总含量逐步下降,相对比例要高于另一类非黄酮类酚类——羟基肉桂酸。所有单体酚类化合物中,以儿茶素含量为最高;多数酚类在陈酿1年后含量达到峰值,此后逐渐降低;整个陈酿期间,黄酮类酚类相对含量增加,非黄酮类酚类相对含量降低。DPPH自由基清除能力与Cu2+还原力在1年陈酿后达到最高,此后逐渐减弱;羟自由基清除力在整个陈酿期间逐步下降。在DPPH自由基清除力与Cu2+还原力方面,羟基肉桂酸类多酚抗氧化能力强于羟基苯甲酸;水杨酸、槲皮素及阿魏酸对羟自由基具有强清除能力。In order to explore the effect of storage time on phenolic components of red wine,red wine from Cabernet Sauvignon was sealed in stainless steel tanks for 3 years,and variations in phenolic components and total antioxidant capability during aging period were detected.The results indicated that total phenols did not exhibit an obvious change after storage for 1 year;in addition,total flavonoids and total flavanols in red wine reached up to their respective maximum values,and then exhibited a gradual decrease with extended aging time.However,total anthocyanins revealed a gradual decrease.During the storage period,gallic acid gradually replaced salicylic acid as the major hydroxybenzoic acid,and the total content exhibited a gradual downward trend but remained higher than hydroxycinnamic acid,another phenolic acid.Among all the identified phenols,the content of catechin was the highest.Most of the identified phenols reached their peaks after 1 year of aging,followed by a progressive decline.During the whole aging period,the relative content of flavonoids was increased,while the relative content of non-flavonoids exhibited an opposite change.DPPH scavenging capability and cupric ion reducing anti-oxidant capacity（CUPRAC） reached their maximum values after aging for 1 year,and then declined gradually;in contrast,hydroxyl radical scavenging capability exhibited a gradual decrease throughout the aging period.In terms of DPPH scavenging capability and CUPRAC,hydroxycinnamic acid had stronger antioxidant activity than hydroxybenzoic acid;on the other hand,salicylic acid,quercetin and ferulic acid had strong hydroxyl radical scavenging capability.

关 键 词：红葡萄酒 罐储 酚类化合物 抗氧化活性 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.6[轻工技术与工程—食品科学与工程]