陈酿过程对猕猴桃酒多酚及其抗氧化活性的影响.PDFVIP

２０17 年 7 月 食品研究与开发 第 38 卷第 14 期 Ｆood Research And Development 基础研究 26 DOI ：10.3969/j.issn.1005-6521.2017.14.007 陈酿过程对猕猴桃酒多酚及其 抗氧化活性的影响 黄佳，程拯艮，樊明涛* （西北农林科技大学食品科学与工程学院，陕西 杨凌 712100 ） 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（P0.01 ），原儿茶酸、鞣花酸、根皮苷与还原能力之间呈显著正相关（P0.01 ），阿魏酸与羟基 自由基清除能力显著相关（P0.01 ），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。 关键词 ： 猕猴桃酒；陈酿；酚类物质；抗氧化活性 Effect of Aging Process on Phenolic Compounds and Antioxidant Activity of Kiwi Wine HUANG Jia ， CHENG Zheng-gen ， FAN Ming-tao* （College of Food Science and Engineering ， Northwest AF University ， Yangling 712100 ， Shaanxi ， China ） Ａｂｓｔｒａｃｔ ： 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 an－ + tioxidant 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 proto－ catechuic acid and ellagic acid （P0.0