红葡萄酒、桃红葡萄酒和白葡萄酒的抗氧化活性比较  

Antioxidant activity difference in red wine,rose wine and white wine research

作　　者：高原[1] 王福玲[1] 贾琦[1] 刘微[1] 周艳岩 

机构地区：[1]哈尔滨商业大学药学院细胞与分子生物学研究所,黑龙江哈尔滨150076

出　　处：《化学工程师》2016年第10期59-62,共4页Chemical Engineer

基　　金：黑龙江省教育厅科学技术研究项目(12541204)资助

摘　　要：本文比较了红葡萄酒、桃红葡萄酒和白葡萄酒的总酚含量及抗氧化活性差异。通过比较红葡萄酒、桃红葡萄酒和白葡萄酒的总酚含量、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、Fe^(3+)总抗氧化能力(FRAP)、铁还原能力、清除羟基自由基能力等试验,评价不同种类葡萄酒的抗氧化活性。实验结果表明,红葡萄酒总酚含量最高,达到GAE 2120mg·L^(-1)。其中红葡萄酒的DPPH自由基清除试验、铁还原能力试验、清除羟基自由基能力试验的半数抑制浓度(IC_(50))值所对应的葡萄酒稀释倍数分别为:0.046、0.033和0.13,Fe^(3+)总抗氧化能力(FRAP)试验结果为449.57μmol·L^(-1) Fe SO_4。红葡萄酒、桃红葡萄酒和白葡萄酒均具有一定的抗氧化活性,活性强弱依次为红葡萄酒>桃红葡萄酒>白葡萄酒。In this study antioxidant activity of wines was evaluated by comparing the red wine, rose wine and white wine, including the total phenol content, 1,1-Diphenyl-2-picrylhydrazyl （DPPH） radical scavenging capaci- ty, ferric iron ion total antioxidant capacity （FRAP）, reducing power assay and hydroxyl radical scavenging assay. The results showed that the red wine has the highest total phenol content which was Gallic acid （GAE）2120mg. L-1 Red wine has better antioxidant activity than rose wine and white wine, the IC50 value was 0.046,0.033 and 0.13 dilution ratio wine in DPPH radical scavenging assay, iron reducing power experimental and hydroxyl radical scavenging assay, respectively, results of ferric iron ion total antioxidant capacity was 449.57μM FeSO4. Red wine, rose wine and white wine has a certain antioxidant activity, and the antioxidant power was that red wine was greater than rose wine, rose wine was greater than white wine.

关 键 词：葡萄酒 总酚 抗氧化 自由基 还原能力 

分 类 号：TS262[轻工技术与工程—发酵工程]