超声波处理对黑米酒中酚类物质、颜色及抗氧化性的影响  

Effect of ultrasonic treatment on phenolic compounds,colour and antioxidant activity of black rice wine

作　　者：张清安[1] 史芳芳[1] 王袭[1] 范学辉[1] 周宝龙 

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710119 [2]陕西朱鹦黑米酒业有限公司,陕西洋县723300

出　　处：《食品与机械》2016年第12期1-6,共6页Food and Machinery

基　　金：国家自然科学基金青年科学基金项目(编号:31101324);陕西省自然科学基金项目(编号:2015JM3097);西安市科技局技术转移促进工程项目[编号:CXY1434(5)];中央高校基本科研业务费专项(编号:GK201602005)

摘　　要：研究了超声处理对黑米酒中酚类物质、颜色及羟基自由基清除能力的影响。结果显示:超声波处理后黑米酒中总酚含量、总黄酮含量、总花青素含量及清除自由基能力均有不同程度下降,而黑米酒亮度(L*)、红色(a*)及黄色(b*)的颜色特性均有一定程度增加;不同超声条件处理后,黑米酒中总花青素含量与其a*有明显相关性,表明总花青素是黑米酒呈现红色的主体物质;超声处理后黑米酒清除羟自由基的能力与黄酮、花青素等的变化呈明显相关性。上述部分指标的变化与自然熟化过程变化基本一致,表明超声在一定程度上可以起到辅助黑米酒熟化的作用。The effects of ultrasound irradiation were studied on the phenolic compounds,color and hydroxyl radical scavenging ability of black rice wine.The results showed that the total content of phenolic,flavonoids,anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness（L＊）,redness（a＊） and yellowness（b＊）of wine color had some certain increasing.Furthermore,the total anthocyanins content highly correlated with the color of a＊in the black rice wine under the ultrasound irradiation,which suggests that the total anthocyanins may contribute to the redness of the black rice wine.In addition,the scavenging ability on hydroxyl radical was in accordance with the changes of flavonoids and anthocyanins for the black rice wine.Moreover,some of the parameters in the ultrasonically treated wine coincide with the changing trend of the wine aged by convention method,suggesting that ultrasound can accelerate the ageing of black rice wine in a certain extent.

关 键 词：超声波 黑米酒 总酚 总花青素 颜色 抗氧化性 

分 类 号：TS262[轻工技术与工程—发酵工程]