干红葡萄酒营养质量指标研究  

Study on nutritional index setting in standards of dry red wine

作　　者：杨晶[1] 朱圣陶[2] 周莉[1] 朱瑛 

机构地区：[1]苏州大学附属第一医院临床营养科,江苏苏州215006 [2]苏州大学营养与食品教研室,江苏苏州215006 [3]苏州市昆山第一人民医院营养科,江苏苏州215000

出　　处：《食品工业科技》2012年第18期355-358,共4页Science and Technology of Food Industry

摘　　要：目的:葡萄酒中的多酚类生物活性物质对人体具有重要的保健功效,为了提升葡萄酒品质,有利于消费者健康,我们探讨将多酚类生物活性物质作为干红葡萄酒营养质量指标。方法:选取了消费者购买量较大的国产干红葡萄酒,测定了其生物活性成分、糖度、酸度、酒精度、干浸出物以及矿物质的含量,并尝试推荐了营养质量指标及其含量。结果及结论:总酚、钾、白藜芦醇可作为干红葡萄酒的营养质量指标,首选总酚(1300mg/L)和钾(900mg/L),二者可以反映葡萄酒生产过程中葡萄的用量和品质,同时由于二者之间正相关(r=0.484,p<0.01),设立这两个指标可以明显增加掺假的难度,次选白藜芦醇(2mg/L),白藜芦醇虽然含量较低,但可能是总酚中的重要活性物质。Objective：It had been found that the polyphenols in dry red wine played an important role in human health.In order to improve wine quality and promote consumer＇s health,the possibility of setting nutritional index in dry red wine was explored.Methods：Popular famous-brand dry red wine in the market was chosen as the samples.The polyphenol and sugar,acidity,alcohol,dried material and mineral were determined.On the basis of nutritive materials measurement,nutritional indices and content were recommended.Results and Conclusion：It was possible to set total polyphenols,potassium,resveratrols as nutritional indices.Total polyphenols,and potassium were priority index,both of the two index could reflect the quality and quantity of grape and they were positively related（r=0.484,p〈0.01）,setting the two index could increase the difficulty of adulteration,then that was resveratrols,the content of resveratrol in wine was low,but maybe it was the important biological substance.

关 键 词：干红葡萄酒 营养质量指标 总酚 白藜芦醇 

分 类 号：R151.41[医药卫生—营养与食品卫生学]