不同产区赤霞珠葡萄酒中酚类物质含量及其抗氧化活性研究  

Comparative Study of Phenol Content and Antioxidant Activity of Cabernet Sauvignon Dry Red Wine from Different Regions

作　　者：王珊 史红梅 赵现华 李翠霞[2] 南海龙 宋建强[4] WANG Shan;SHI Hongmei;ZHAO Xianhua;LI Cuixia;NAN Hailong;SONG Jianqiang(Shandong Academy of Grape,Jinan,Shandong 250000;College of Life Sciences and Enology,Taishan University,Tai’an,Shandong 271000;Mountain Wine Industry Service Center of Liuhe County,Liuhe,Jilin 135300;School of Life Sciences,Ludong University,Yantai,Shandong 264025,China)

机构地区：[1]山东省葡萄研究院,山东济南250000 [2]泰山学院生物与酿酒工程学院,山东泰安271000 [3]柳河县山葡萄酒产业服务中心,吉林柳河135300 [4]鲁东大学生命科学学院,山东烟台264025

出　　处：《酿酒科技》2024年第1期54-59,共6页Liquor-Making Science & Technology

基　　金：省农业重大应用技术创新课题:乡村旅游果酒产地加工模式建立与关键技术研究应用(SD2019ZZ025);农业科技创新工程“特色果酒精深加工关键技术研发与应用”CXGC2023D03;泰安市科技发展计划:新型植物源葡萄酒下胶材料的研发(项目编号:2021NS116)。

摘　　要：以山东蓬莱、宁夏红寺堡及新疆和硕3个产区的赤霞珠干红葡萄酒为试验材料,分析不同产区该种葡萄酒中酚类物质的含量及其抗氧化活性,并结合主成分分析研究其之间的相关性。结果表明,山东蓬莱产区此种葡萄酒中总酚含量最高,达到2.32 mg/mL;宁夏红寺堡产区此种葡萄酒中总花色苷含量最高,达34.32 mg/L;新疆和硕产区此种葡萄酒中总类黄酮和总黄烷醇含量最高,高于蓬莱2.67%,高于红寺堡6.23%;宁夏红寺堡产区赤霞珠干红葡萄酒ABTS[2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐,2,2'-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid,ABTS]自由基清除能力较高;新疆和硕产区赤霞珠干红葡萄酒DPPH(1,1-二苯基-2-三硝基苯肼1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力较高;对Fe3+还原能力的检测(Ferric reducing/antioxidant power,FRAP)得出山东蓬莱产区葡萄酒较高;对酚类物质的综合评价得出宁夏红寺堡产区赤霞珠干红葡萄酒抗氧化能力较高。Cabernet Sauvignon dry red wines from Penglai,Hongsibu and Heshuo were taken as the research objects.The phenol con-tent and antioxidant activity of the wine samples were analyzed.The results showed that the total phenol content of the wine from Penglai was the highest,reaching 2.32 mg/mL;the total anthocyanin content of the wine from Hongsibu was the highest,reaching 34.32 mg/L;the contents of total flavonoids and flavanols of the wine from Heshuo were the highest,higher than the wine from Peng-lai and Hongsibu by 2.67%and 6.23%,respectively.The ABTS free radical scavenging ability of the wine from Hongsibu was high-er than the others,while the DPPH free radical scavenging ability of the wine from Heshuo was higher than the others.The Fe3+reduc-ing capacity(FRAP)of the wine from Penglai was the highest.The comprehensive evaluation of phenolic substances showed that the antioxidant capacity of the Cabernet Sauvignon dry red wine from Hongsibu was relatively high.

关 键 词：赤霞珠 干红葡萄酒 不同产区 酚类物质 抗氧化活性 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]