超声处理对红葡萄酒抗氧化活性的影响  

Effect of Ultrasound on Antioxidant Activity of Red Wine

作　　者：申远[1] 张清安[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2015年第3期15-16,19,共3页Farm Products Processing

摘　　要：以红葡萄酒为试验原料,使用超声波技术对其进行处理,研究不同处理时间对红葡萄酒超氧阴离子自由基清除活性、羟基自由基清除活性及铁还原力的影响。研究发现,超声处理对红葡萄酒抗氧化活性有显著性影响,超声处理40 min的酒样,超氧阴离子自由基清除活性最强为63.69%;超声处理100 min的酒样,超氧阴离子自由基清除活性最弱为61.00%;超声处理20 min的酒样,羟基自由基清除活性最强为76.22%;超声处理100 min的酒样,羟基自由基清除活性最弱为73.81%;超声处理20 min的红葡萄酒铁还原力最强为0.82;超声处理80 min的红葡萄酒样,铁还原力最弱为0.80。Ultrasound technology is applied to processing red wine,effect of ultrasound time on superoxide anion free radical scavenging activity,hydroxyl free radical scavenging activity and ferric reducing antioxidant power of red wine is investigated.Research shows ultrasound has significant effect on antioxidant activity of red wine. After sonication of 40 min,the sample has the strongest superoxide anion free radical scavenging activity and after sonication of 100 min the sample has the the weakest scavenging activity,they are 63.69% and 61.00%. After sonication of 20 min and 100 min red wine sample has the strongest and the weakest hydroxyl free radical scavenging activity, they are 76.22% and 73.81% respectively. The strongest ferric reducing antioxidant power of red wine is 0.82 after sonication of 20 min,and the weakest antioxidant power is 0.80 after ultrasound processing of 80 min.

关 键 词：超声波 红葡萄酒 抗氧化 

分 类 号：TS262.6[轻工技术与工程—发酵工程]