山葡萄酒发酵过程中活性物质、抗氧化能力及有机酸的变化  

Changes of Active Substances,Antioxidant Capacity and Organic Acids during the Fermentation of Vitis amurensis Wine

作　　者：卫春会 黄亮 姚亚林 吴树坤 黄治国 WEI Chunhui;HUANG Liang;YAO Yalin;WU Shukun;HUANG Zhiguo(Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China;Luzhou Laojiao Co.,Ltd.,Luzhou,Luzhou 646000,China)

机构地区：[1]四川轻化工大学,酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品工业科技》2021年第6期9-14,共6页Science and Technology of Food Industry

基　　金：自贡市科技创新苗子工程项目(2019CXMZ06);四川轻化工大学研究生创新基金项目(y2020058);四川轻化工大学大学生创新创业项目(cx2020116)。

摘　　要：本文探究了山葡萄酒的功能活性物质和抗氧化能力变化规律和相关性,并分析了山葡萄酒中有机酸的变化规律。利用比色法和高效液相色谱法(HPLC)对发酵过程中山葡萄酒中的功能活性物质、抗氧化能力和有机酸含量进行了动态检测。结果表明:山葡萄酒中的总酚和黄酮含量较丰富,分别可达(5482±36)和(1075±2)mg/L,花青素含量(334.8±7)mg/L;三种功能活性物质与Fe^(3+)还原力、DPPH·清除率及ABTS^(+)·清除率的抗氧化能力进行相关性分析,表明山葡萄酒中的功能活性物质和抗氧化能力呈极显著正相关(P<0.01);随着发酵时间的增加,酒石酸下降明显,柠檬酸和乙酸有少量增加,乳酸增加明显且168 h后含量达2.22 g/L。综上,山葡萄中的活性物质在发酵过程中能充分溶出,增强山葡萄酒的抗氧化能力,突出山葡萄酒的营养价值;有机酸中的酒石酸降低,增加了口感柔和的乳酸含量,使山葡萄酒口感明显改善,从而提高酒体品质。This paper analyzed the changes law and correlation of functional active substances and antioxidant capacity of Vitis amurensis wine,and the changes law of organic acids in Vitis amurensis wine.The contents of functional active substances,antioxidant capacity and organic acids in Vitis amurensis wine during fermentation were determined by colorimetry and high performance liquid chromatography.The results showed that the contents of total phenols and flavonoids were(5482±36)and(1075±2)mg/L respectively,and the anthocyanins content was(334.8±7)mg/L,correlation analysis with Fe^(3+)reducing power,DPPH scavenging rate and ABTS^(+)·scavenging rate showed that there was a significant positive correlation between the functional active substances and antioxidant capacity(P<0.01).With the increasing of fermentation time,tartaric acid decreased significantly,citric acid and acetic acid increased slightly,lactic acid increased significantly,and the highest contents reached 2.22 g/L after 168 h.The results showed that the active substances in Vitis amurensis could be fully dissolved during fermentation,which could enhance the antioxidant capacity and highlight the nutritional value of Vitis amurensis,the tartaric acid in organic acids decreased,which increased the contents of lactic acid with soft taste,which improved the taste of Vitis amurensis wine and improved the quality of wine.

关 键 词：山葡萄酒 功能活性物质 抗氧化能力 有机酸 

分 类 号：TS262.6[轻工技术与工程—发酵工程]