| 果酒抗氧化活性研究进展 |
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| 引用本文： | 李娇妹,刘四新,陈文学. 果酒抗氧化活性研究进展[J]. 安徽农业科学, 2011, 39(25): 15783-15785,15788 |
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| 作者姓名： | 李娇妹 刘四新 陈文学 |
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| 作者单位： | 海南大学食品学院,海南海口,570228 |
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| 基金项目： | 海口市高新技术产业发展专项(海科立[2009]) |
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| 摘 要： | 综述了果酒中主要的抗氧化活性成分——多酚类化合物的分类、果酒抗氧化的机理和医疗保健作用。
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| 关 键 词： | 果酒 多酚类物质 自由基 抗氧化 |
Research Progress of the Antioxidant Activity in Fruit Wine |
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| LI Jiao-mei et al. Research Progress of the Antioxidant Activity in Fruit Wine[J]. Journal of Anhui Agricultural Sciences, 2011, 39(25): 15783-15785,15788 |
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| Authors: | LI Jiao-mei et al |
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| Affiliation: | LI Jiao-mei et al(College of Food Science and Technology,Hainan University,Haikou,Hainan 570228) |
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| Abstract: | This article reviews on not only the classification and antioxidation mechanism of polyphenols,which are considered as the main antioxidant activity ingredients in wine,but also the medical health-care function of antioxidation. |
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| Keywords: | Fruit wine Polyphenols Free radical Antioxidation |
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