超声波处理对红葡萄酒总酚、总黄酮含量及自由基清除活性的影响  

Effect of ultrasound on total phenolic,flavonoid content and free radical scavenging activity of red wine

作　　者：申远[1,2] 张清安[1] 易璇[1] 张晓莉[1] 颜艳英 

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 [2]北京师范大学鄂尔多斯附属学校,内蒙古鄂尔多斯017010

出　　处：《食品工业科技》2015年第23期111-115,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金青年科学基金项目(31101324);陕西省自然科学基金项目(2015JM3097);西安市科技局技术转移促进工程项目(CXY1434(5));中央高校基本科研业务费专项(GK201404006)

摘　　要：应用超声波处理红葡萄酒,探讨超声因素(超声频率,超声功率,超声处理温度,超声时间)对红葡萄酒中总酚、总黄酮含量及自由基清除活性的影响。结果表明超声处理会使红葡萄酒总酚含量、总黄酮含量与自由基清除活性显著降低(p<0.05)。超声处理红葡萄酒后,其抗氧化活性与其总酚含量呈高度正相关,回归方程为y=0.0270x+38.806(R2=0.9007,p<0.01);其抗氧化活性与其总黄酮含量亦存在一定线性关系,回归方程为y=0.0592x+37.357(R^2=0.4970,p<0.05)。在本文实验条件下根据实验结果可以推知,超声处理后红葡萄酒自由基清除活性的降低,部分是由于总酚含量和总黄酮含量降低所引起的。Ultrasound technology was applied to process red wine, effects of ultrasound frequency, ultrasound power, ultrasound treatment temperature and ultrasound time on total phenolic content,total flavonoid content and free radical scavenging activity of red wine were investigated.Research result showed total phenolic content, total flavonoid content and radical scavenging activity activity of red wine were decreased significantly after ultrasonication. There was significant correlation between antioxidant activity and total phenolic content（y =0.0270x ＋38.806,R^2 = 0.9007, p 〈 0.01 ）.The antioxidant activity and total flavonoid content were also in a significant correlation（y = 0.0592x ＋ 37.357, R2 = 0.49？0, p 〈 0.05 ） .According to the results obtained, free radical scavenging activity of red wine were decreased significantly after ultrasonication,and the degradation of total phenolic content and total flavonoid content induced by ultrasound might basically explain this phenomenon.

关 键 词：超声波 红葡萄酒 总酚 总黄酮 自由基清除活性 

分 类 号：TS261[轻工技术与工程—发酵工程]