野生葡萄及葡萄酒抗氧化活性和抗菌性研究  

Antioxidant activity and antibacterial property of wild grape and grape wine

作　　者：陈洁梅[1] 缪冰旋[1] 张灿辉[1] 王琳欢 艾田 

机构地区：[1]暨南大学生物工程学系,广州510632 [2]北京师范大学香港浸会大学联合国际学院食品科学与工程系,广东珠海519085

出　　处：《广西植物》2014年第4期510-514,499,共6页Guihaia

基　　金：国家自然科学基金(61078040);广东省教育部产学研结合项目(2010B090400379)

摘　　要：选取广西、湖南等地野生葡萄,与经典酿酒葡萄比较,研究抗氧化活性和活性物质,同时监测葡萄酒发酵过程中各指标的动态变化,并对不同品种葡萄酒的抗菌性进行研究。结果表明:赤霞珠的酚类含量和抗氧化活性高于野生葡萄和玫瑰香葡萄,但野生葡萄酒的抗菌性能显著优于赤霞珠和玫瑰香葡萄酒。葡萄酒在发酵过程中其抗氧化活性和酚类物质含量均随发酵过程的进行而升高;总抗氧化活性与总酚含量、氧自由基清除能力与原花青素含量成显著正相关,相关系数均大于0.989;总花色苷含量在发酵初期上升,后期下降,葡萄酒颜色变浅。Comparing with the classic wine grapes,the wild grapes from Guangxi and Hunan were selected to analyze their antioxidant activity and active substances.The dynamic change of each indicator in the fermentation process was monitored and the antibacterial property of different grape wines was studied.The results showed that the total phe-nol content and antioxidant activity of cabernet sauvignon were higher than the wild grapes and muscat grape.But the antibacterial activity of wild grape wines were superior to that of cabernet sauvignon and muscat grape wine.During the fermentation process of wines,their antioxidant activity and total phenol content increased.The total antioxidant activity and total phenol content had a significant positive correlation,as well as the oxygen radical scavenging capacity and procyanidins content.The correlation coefficients were greater than 0.989.The total anthocyanin content rose in the initial fermentation and fell in the late.The wine color became shallow with it.

关 键 词：葡萄酒 野生葡萄 多酚 抗氧化活性 抗菌性 

分 类 号：Q946[生物学—植物学]