酿酒红葡萄发酵后种子中酚类活性物研究  

Research on Phenolic Active Substances in Fermented Red Grape Seeds

作　　者：张健 刘政海[2] 董志刚 ZHANG Jian;LIU Zheng-hai;DONG Zhi-gang(School of Chemistry and Chemical Engineering,Shanxi Datong University,Datong Shanxi,037009;Shanxi Research Center of Grape and Wine Engineering Technology,Institute of Pomology of Shanxi Agricultural University,Taigu Shanxi,030800)

机构地区：[1]山西大同大学化学与化工学院,山西大同037009 [2]山西农业大学果树研究所山西省葡萄与葡萄酒工程技术研究中心,山西太谷030800

出　　处：《山西大同大学学报（自然科学版）》2023年第1期1-5,共5页Journal of Shanxi Datong University(Natural Science Edition)

基　　金：财政部和农业农村部:国家现代农业产业技术体系[16CARS-29-yc-5]。

摘　　要：目的研究酿酒葡萄种子中的酚类物质和抗氧化物活性特点和价值。方法以3个酿酒红葡萄品种种子为试验材料,测定比较葡萄发酵前后种子中酚类物质和各抗氧化物活性,为科学利用发酵后葡萄种子中功能物质提供理论依据。结果不同品种葡萄种子大小及种子中酚类物质含量差异显著,其中马瑟兰葡萄种子中酚类物质含量最高,3个品种发酵后种子中总酚和单宁含量损失量小于其葡萄果实种子中含量的35.98%。赤霞珠葡萄发酵后种子中类黄酮含量为8.51 mg/g,显著高于其他两个品种。赤霞珠和马瑟兰种子中原花色素物质含量发酵前后差异不显著,品丽珠葡萄种子中原花色素物质发酵后仅降低了8.78%。3个酿酒品种发酵后种子DPPH自由基清除率和羟自由基清除率均保持在60.00%以上,表现为较高的抗氧化活性。酚类物质和抗氧化物质间呈正相关关系,其中单宁与DPHH清除率呈极显著正相关性,类黄酮与DPHH清除率呈显著正相关性。结论酿酒葡萄发酵后种子中酚类物质损失量较少,其较高含量的抗氧化活性物质仍具有很好的利用价值。Objective To research the characteristics and values of phenolic and antioxidant activities in wine grape seeds.Methods The seeds of three red wine grape varieties were used as experimental materials,the phenolic substances and antioxidant activities in the seeds of grapes before and after fermentation were determined and compared,providing theoretical basis for scientif-ic utilization of functional substances in the seeds of grapes after fermentation.Result The seed size and phenolic content of differ-ent grape varieties varied significantly,among which the phenolic content was the highest,and the loss of total phenol and tannin content after fermentation seeds of the three varieties was less than 35.98%of the grape fruit seeds.The flavonoid content after fer-mentation Cabernet Sauvignon grape seeds was 8.51 mg/g,which was significantly higher than that of the other two varieties.The plain pigment contents between Cabernet Sauvignon and Motherland seeds were not significantly different before and after fermenta-tion,which only decreased by 8.78%after fermentation.The DPPH radical clearance and hydroxyl radical clearance remained above 60.00%,showing high antioxidant activity.There was a positive correlation between phenolics and antioxidants,with a very signifi-cant positive correlation between tannin and DPHH clearance,and between flavonoids and DPHH clearance.Conclusion The loss of phenolic substances in the seeds of wine grapes after fermentation is less,and its higher content of antioxidant active substances still has a good utilization value.

关 键 词：酿酒葡萄 种子 酚类 抗氧化活性 

分 类 号：O657.5[理学—分析化学]