干白葡萄酒清除DPPH自由基的能力及其与总酚含量的关系  

DPPH Free Radical Scavenging Activity of Dry White Wine and the Correlation of Total Polyphenol

作　　者：胡博然[1] 阴淑贞[1] 闻雯[2] 朱勇[2] 孙腾飞[3] 李福东[3] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225000 [2]扬州大学生物科学与技术学院,江苏扬州225009 [3]中国长城葡萄酒有限公司,河北怀来075400

出　　处：《食品与发酵工业》2011年第11期60-65,共6页Food and Fermentation Industries

基　　金：江苏省高校自然科学研究计划资助项目(07kJD550249);江苏省高校产业化据进项目(JH08-24)

摘　　要：利用电子自旋共振(ESR)技术对不同品种的干白葡萄酒抗氧化特性进行研究,并分析干白葡萄酒总酚含量与清除DPPH自由基能力的相关性。结果表明,选择ESR测定条件为:干白葡萄酒稀释倍数为30倍,反应时间10min;运用Origin 8.0绘图和数据分析软件对电子自旋共振波谱图进行积分,得到不同品种干白葡萄酒对DPPH自由基的清除率,用Folin-ciocalteus比色法测定总酚含量,长相思葡萄酒清除自由基的能力最强可达到68%,其总酚含量为311mg/L;清除DPPH自由基的能力与总酚含量呈正相关。The purpose of this study include the assessment of the scavenging effect（on DPPH） of dry white wine samples by ESRS and the analysis on the relation between the scavenging effect and phenolic composition.The conditions for ESRS determination indicated by the result are reaction time 10min and dilution times 30 times.The Origin 8.0 was used to integrate the samples spectroscopic of ESR.Their correlation of the scavenging activity and total polyphenol content of different varieties＇ dry white wines was achieved.In Sauvignon blanc,the ability of scavenge free radicals was the best since it attained to 68%and its total phenols content was 311 mg/L;the scavenging effect of dry white wines on DPPH free radicals was positively correlated with their total phenols content.

关 键 词：干白葡萄酒 电子自旋共振(ESP) DPPH 总酚含量 

分 类 号：TS201.2[轻工技术与工程—食品科学]