3种云南酿酒葡萄皮渣的营养、化学成分及功能活性  

Nutrient and Chemical Composition and Functional Activity of Three Varieties of Wine Grape Pomace from Yunnan

作　　者：李雅静 宋静 陈万谨 田辉 张雪春[1] 王娟 王振兴[1] 武霄 LI Yajing;SONG Jing;CHEN Wanjin;TIAN Hui;ZHANG Xuechun;WANG Juan;WANG Zhenxing;WU Xiao(College of Biological Science and Food Engineering,Southwest Forestry University,Kunming 650224,China;College of Landscape Architecture and Horticulture Sciences,Southwest Forestry University,Kunming 650224,China;College of Forestry,Southwest Forestry University,Kunming 650224,China;Yunnan Highland Wine Co.Ltd.,Mile 652399,China)

机构地区：[1]西南林业大学生物与食品工程学院,云南昆明650224 [2]西南林业大学园林园艺学院,云南昆明650224 [3]西南林业大学林学院,云南昆明650224 [4]云南高原葡萄酒有限公司,云南弥勒652399

出　　处：《食品科学》2024年第12期194-204,共11页Food Science

基　　金：云南省“兴滇英才支持计划”云岭产业创新人才专项(2017);云南省“兴滇英才支持计划”青年人才专项(2022,2023);云南省大学生创新创业训练计划项目(S202210677018)。

摘　　要：实验以云南酿酒葡萄皮渣(‘玫瑰蜜’‘云中舞’‘法国野’)为原料,测定其营养成分、氨基酸和花青素相关化合物组成。进一步提取3种葡萄皮渣中的游离酚、结合酚和酯化酚,并以1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力、铁还原能力以及α-葡萄糖苷酶和α-淀粉酶抑制能力为指标,评估其体外抗氧化和降血糖活性。同时利用高效液相色谱法对其中的酚类化合物进行定量分析。结果表明,3种葡萄皮渣具有相似的营养组成,具有高膳食纤维、低脂肪的特点,且必需氨基酸含量丰富、组成合理。总体上看,‘玫瑰蜜’具有最高的营养价值。在3种葡萄皮渣中,共检测到2种花青素和34种花色苷,且花色苷主要以-3-O-葡萄糖苷的形式存在,其中‘云中舞’的花青素类化合物含量最高、种类最多,其次为‘玫瑰蜜’;在3种葡萄皮渣中,‘玫瑰蜜’的总酚含量、体外抗氧化能力和α-葡萄糖苷酶抑制能力最强,α-淀粉酶抑制能力与‘法国野’相当。对于不同形式的多酚而言,结合酚的总酚含量和体外抗氧化能力高于游离酚和酯化酚,而酯化酚的α-淀粉酶抑制能力较好。从3种葡萄皮渣中一共检测到18种酚类化合物,其中16种在‘玫瑰蜜’中检测到,并且结合酚中的酚类化合物含量高于游离酚和酯化酚。综上所述,3种葡萄皮渣具有良好的营养价值和功能活性,适合作为高纤维、低脂肪、具有一定抗氧化和降血糖能力的功能食品原料进行开发。其中,‘玫瑰蜜’具有最大的开发价值。研究结果对云南酿酒葡萄皮渣的高值化综合利用具有重要的参考价值,并对云南高原葡萄酒产业的发展具有一定意义。In this study,the nutrient,amino acid and anthocyanin composition of three varieties(Rose Honey,Cloud Dance,and French Wild)of wine grape pomace from Yunnan were investigated.Subsequently,the in vitro antioxidant and hypoglycemic activities of the free,esterified and bound phenols extracted from each variety of wine grape pomace were evaluated in terms of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical scavenging activities,ferric reducing power,α-glucosidase andα-amylase inhibitory activities.Meanwhile,qualitative analysis of phenolic compounds was conducted using high performance liquid chromatography(HPLC).The results showed that the three varieties of grape pomace had similar nutrient composition,characterized by high dietary fiber content,low fat content,and abundant content and reasonable composition of essential amino acids.Overall,Rose Honey had the highest nutritional value.Furthermore,two types of anthocyanidins and 34 types of anthocyanins,primarily in the form of 3-O-glucoside,were identified in all the samples.Notably,Cloud Dance showed the highest number and amount of anthocyanidins,followed by Rose Honey.Additionally,among the three varieties of grape pomace,Rose Honey exhibited the highest total phenol content and the strongest antioxidant capacity andα-glucosidase inhibitory activity,but itsα-amylase inhibitory activity was similar to that of French Wild.Regarding the different forms of phenols,the total content and in vitro antioxidant capacity of bound phenols were higher than those of free and esterified phenols,whereas the esterified phenols demonstrated higherα-amylase inhibitory activity.A total of 18 phenolic compounds were detected in the three varieties of grape pomace,with Rose Honey being found to contain a larger number of phenolic compounds(16)than the other two varieties.Moreover,the content of bound phenols was higher than those of free and esterified phenols.In conclusion,these three varieties of grape pomace

关 键 词：葡萄皮渣 游离酚 酯化酚 结合酚 营养成分 功能活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]