陈酿对桑葚酒抗氧化性能的影响  

Effect of mulberry wine aging conditions on its antioxidant activity

作　　者：欧燕[1] 刘玉田[1] 朱丽娟[1] 李明波[1] 蔡尚勇 时磊 赵玉平[1] 

机构地区：[1]烟台大学食品科学与工程研究所,山东烟台264005 [2]蓬莱万德福酒业有限公司,山东蓬莱265600

出　　处：《中国酿造》2013年第9期57-59,共3页China Brewing

基　　金：山东省自然科学基金(ZR2011CM026)

摘　　要：为进一步提高桑葚酒的品质,在桑葚酒陈酿过程中以温度、酸度及陈酿时间为变量进行正交试验,测定桑葚酒的总酚含量及总抗氧化能力,结果表明,随着陈酿时间的延长桑葚酒的总抗氧化能力及总酚含量均明显降低,且桑葚酒总酚及总抗氧化能力成显著的正相关,在温度为25℃、酒样酸度(以酒石酸计)为9g/L的条件下总抗氧化能力及总酚含量相对较好。In order to make further improvement on the quality of mulberry wine, the aging process was investigated using orthogonal experiments designed temperature, total acidity and aging time of mulberry wine as variable quantity, considering the total phenol content and antioxidant activity as index. The results showed that the total phenol and oxidation resistance of mulberry wine were positively correlated, and both of them were signifi- cantly reduced as the time extension. Furthermore, the total phenol content and antioxidant activity of mulberry wine were better after aged under the condition of temperature 25℃ and acidity correspond to 9g/L tartaric acid.

关 键 词：桑葚酒 正交试验 陈酿 总抗氧化能力 总酚 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]