陈酿过程对猕猴桃酒多酚及其抗氧化活性的影响  

Effect of Aging Process on Phenolic Compounds and Antioxidant Activity of Kiwi Wine

作　　者：黄佳[1] 程拯艮 樊明涛[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2017年第14期26-30,共5页Food Research and Development

摘　　要：为探究陈酿期间猕猴桃酒中酚类物质与体外抗氧化活性之间的相关性,分析了猕猴桃酒酚类物质种类及其含量、总酚含量以及体外抗氧化能力的变化。结果表明:猕猴桃酒中共检测出11种单体酚,其中儿茶素与表儿茶素的含量较高。随着陈酿时间的延长,猕猴桃酒的抗氧化能力及酚类物质含量均有所降低。原儿茶酸、根皮苷与ABTS+·清除力之间呈显著正相关(P<0.01),原儿茶酸、鞣花酸、根皮苷与还原能力之间呈显著正相关(P<0.01),阿魏酸与羟基自由基清除能力显著相关(P<0.01),而没食子酸、原儿茶酸与DPPH·清除力之间的相关性较低。酚类物质与体外抗氧化活性之间的相关性表明酚类物质对猕猴桃酒体外抗氧化能力起主导作用。In order to study in vivo antioxidant activity of kiwi wine during aging and its association with the phenolic compounds,the change of total phenolic content,phenolic compounds and in vivo antioxidant activity of kiwi wine were analyzed.A total of 11 phenolic compounds were identified and quantified,and among them catechin and epicatechin were the major compounds.The results showed that phenol compounds and in vivo antioxidant activity of kiwi wine were significantly reduced as the time extension.ABTS＋·scavenging ability were highly correlated with protocatechuic acid and phlorizin,and reducing power were highly correlated with protocatechuic acid and ellagic acid（P〈0.01）,and hydroxyl radical scavenging ability were highly correlated with chlorogenic acid and ferulic acid.However,DPPH·scavenging ability were weekly correlated with protocatechuic acid and gallic acid.The correlation between total phenolic compounds and antioxidant activity suggested a predominant role of polyphenolics in the antioxidant capacity.

关 键 词：猕猴桃酒 陈酿 酚类物质 抗氧化活性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]