| 都柿果酒在酿制过程中总酚和花色苷含量和抗氧化活性 |
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| 引用本文： | 张晓松,孙艳梅,胡振生,李冬梅,冯志彪.都柿果酒在酿制过程中总酚和花色苷含量和抗氧化活性[J].东北农业大学学报,2010,41(3). |
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| 作者姓名： | 张晓松 孙艳梅 胡振生 李冬梅 冯志彪 |
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| 作者单位： | 东北农业大学理学院,哈尔滨,150030;黑龙江省带岭林业科学研究所,黑龙江,带岭,153106 |
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| 基金项目： | 东北农业大学创新团队基金;;东北农业大学农业部寒地作物生理生态重点开放实验室开放基金 |
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| 摘 要： | 笃斯越桔中含有丰富的花色苷类成分,在笃斯越桔果酒加工过程的主要阶段(原汁、发酵2、7 d、后酵30 d和新酒)监测总酚和花色苷的含量及其抗氧化能力。在笃斯越桔果酒各加工过程中,花色苷和总酚含量主要呈递减趋势,新酒中多酚和花色苷含量较发酵2 d中的分别减少了16.8%和17.4%。果酒各加工过程中,清除自由基能力随花色苷和总酚含量递减而递减,新酒清除羟基自由基能力和清除超氧自由基能力较发酵2 d中的分别下降了22.5%和14.9%。花色苷和总酚含量与清除羟基自由基能力相关系数在0.97以上,说明它们具有较高的相关性。
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| 关 键 词： | 笃斯越桔 果酒 花色苷 总酚 抗氧化活性 |
Changes of anthocyanin and total phenolics content and antioxidant activities during wine processing of Vaccinium uliginasum L |
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| ZHANG Xiaosong,SUN Yanmei,HU Zhensheng,LI Dongmei,FENG Zhibiao.Changes of anthocyanin and total phenolics content and antioxidant activities during wine processing of Vaccinium uliginasum L[J].Journal of Northeast Agricultural University,2010,41(3). |
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| Authors: | ZHANG Xiaosong SUN Yanmei HU Zhensheng LI Dongmei FENG Zhibiao |
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| Institution: | 1.Science College;North-east Agricultural University;Harbin 150030;China;2.Dailing Forest Sciences Institute of Heilongjiang Province;Dailing Heilongjiang 153106;China |
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| Abstract: | Vaccinium uliginasum L.contains abundance of anthocyanin.The contents of polyphenols and anthocyanin of Vaccinium uliginasum L.and their antioxidant activities during wine processing(raw juice,fermented 2,7 d,post-fermented 30 d,new wine) were measured.The contents of polyphenols and anthocyanin and their activities of radical scavenging mainly showed the tendency of decrease during the wine processing.The contents of polyphenols and anthocyanin in new wine were 16.8% and 17.4% lower than those in fermented... |
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| Keywords: | Vaccinium uliginasum L wine anthocyanin totalphenolics antioxidant activities |
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