8种单体多酚对葡萄酒微生物的抑菌活性比较  

Comparison on antibacterial activities of 8 polyphenols in wine microorganisms

作　　者：张建华[1] 李敏[1] 张波[1] 马腾臻 陈霞[1] 韩舜愈[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院甘肃省葡萄与葡萄酒工程学重点实验室甘肃省葡萄酒产业技术研发中心,甘肃兰州730070

出　　处：《食品与发酵工业》2016年第7期101-106,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31160310);甘肃省葡萄与葡萄酒工程学重点实验室建设专项基金

摘　　要：酚类化合物不仅能赋予葡萄酒丰富的色泽、风味和抗氧化活性,还能抑制葡萄酒微生物的生长。为了比较不同多酚化合物抑菌能力的大小,用牛津杯测试法研究了不同质量浓度(2、5、10 g/L)单体多酚(儿茶素、表儿茶素、没食子酸、表没食子儿茶素没食子酸酯(epigallocatechin-3-gallate,EGCG)、鞣花酸、杨梅酮、槲皮素和山奈酚)对引起葡萄酒病害的代表菌种:乳酸菌、醋酸菌和酵母菌的抑制作用。结果表明:在8种供试多酚中,杨梅酮、槲皮素和EGCG抑菌能力相对较强;黄烷-3-醇类化合物对醋酸菌和酵母菌的抑制能力比乳酸菌更强,没食子酸则恰好相反;山奈酚对所有供试菌株都没有抑菌能力。多酚能在一定程度上抑制葡萄酒微生物的生长繁殖。Phenolic compounds could give diverse color, flavor, and antioxidant activity and inhibit the growth of microorganisms in wine. In order to compare the antibacterial activities of polyphenol compounds, the inhibitory effect of different concentration （2, 5, 10 g/L） of polyphenols （catechin, epicatechin, gallic acid, epigallocatechin-3-gallate （EGCG） , ellagic acid, myricetin, quercetin and kaempferol） on O. oeni, A. pasteurianus and S. cerevisiae was determined by the methods of Oxford-cup tests. The results showed that myricetin, quercetin and EGCG had stronger antibacterial activities than the others among 8 tested polyphenols. A. pasteurianus and S. cerevisiae VL1 were more sensitive to flavan-3-ols compounds compared with O. oeni which was relatively sensitive to gallic acid. Kaempferol had no antibacterial activity to all the tested strains. Natural grape polyphenols could inhibit the growth of microorgan- isms in wine to a certain extent.

关 键 词：多酚 抑菌能力 葡萄酒微生物 牛津杯 主成分分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS201.3[轻工技术与工程—食品科学与工程]