不同品种干红葡萄酒色泽及抗氧化活性分析  

The Difference in Color Parameters and Antioxidant Activities of Varieties of Dry Red Wine

作　　者：王月晖[1] 崔灵绸[2] 徐洪宇[1] 张京芳[1] 侯力璇[1] 成冰[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]西北农林科技大学校医院,陕西杨凌712100

出　　处：《中国食品学报》2014年第10期252-259,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项(200903043)

摘　　要：分析了27种干红葡萄酒的CIELAB参数(L*,a*,b*,C*,h)、总酚含量、清除DPPH自由基能力及Fe3+还原能力。利用CIELAB参数及总抗氧化能力综合指数对所选干红葡萄酒进行系统聚类。试验结果表明,不同品种干红葡萄酒CIELAB参数存在差异,干红葡萄酒总酚含量、清除DPPH自由基能力、Fe3+还原能力和总抗氧化能力综合指数存在显著性差异。该4项指标间呈极显著正相关,且4项指标均与L*呈极显著性负相关。CIELAB参数(L*,C*,h)与抗氧化能力综合指数将27种干红葡萄酒划分成4大类,以RW2,RW3,RW9,RW8,RW23,RW21干红葡萄酒的色泽及抗氧化活性俱佳。27 different varieties of dry red wine were analyzed in CIELAB parameters（L＊, a＊, b＊, C＊、h）, total phenolic content（TP）, free radical scavenging capacity（DPPH） and ferric reducing-antioxidant powder（FRAP）. Clustering analysis these dry red wine with CIELAB parameters（L＊, C＊, h） and antioxidant potency composite index（Index）. The results showed that different CIELAB parameters of different varieties of dry red wine, and there was a significant difference in TP, DPPH, FRAP and Index of different varieties of dry red wine, with a significant positive correlation among themselves and a significant negative correlation between L＊and themselves. 27 dry red wine were clustered into 4 categories by CIELAB parameters（L＊, C＊, h） and Index. Dry red wine（RW2, RW3, RW9, RW8, RW23, RW21） play particularly excellent in two aspects about color and antioxidant activity.

关 键 词：干红葡萄酒 色泽 抗氧化活性 聚类分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]