不同部位“雪花”梨所酿梨酒中酚类物质的分析和抗氧化能力比较
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摘要
以"雪花"梨为原料,分别采用全果(剔除种子)、皮肉和果肉榨取果汁接种市售酵母RC212后酿制梨酒。对梨汁和梨酒中所含的酚类物质分别采用高效液相色谱法(high performance liquid chromatograph,HPLC)进行分析。结果表明:果汁酿制成梨酒后,总酚含量下降,其中熊果苷、没食子酸、原儿茶酸、绿原酸和芦丁含量在不同梨酒中均呈下降趋势,其中绿原酸减少幅度最大;3,4-二羟基苯丙氨酸、儿茶素含量则显著增加;槲皮素增幅较小,而表儿茶素含量则在3种梨酒中呈现不同的变化趋势。熊果苷、儿茶素和3,4-二羟基苯丙氨酸是3种梨酒中含量最高的3种酚,其余酚类物质含量均较少,不足5μg/mL,咖啡酸含量甚至不足0.5μg/mL。DPPH自由基清除率与酚类物质含量呈正相关,但偏最小二乘分析(partial least squares,PLS)结果显示,任何一种酚类物质对DPPH自由基清除率均没有显著影响,说明清除DPPH自由基可能是各种酚类物质协同作用的结果。
Juice was squeezed from whole fruit(after removing seeds),peel and flesh,flesh from ′Xuehua′pear seperately,and then was inoculated with yeast strain RC212 to brew pear wine.Phenols in pear juice and wine were anlysized by high performance liquid chromatography(HPLC). Results showed that the total content of phenols decreased after juice brewed into wine,the content of arbutin,gallic acid,protocatechuic acid,chlorogenic acid and rutin declined in different pear wines,and the decrease of chlorogenic acid was the most among them;whereas the content of 3,4-dihydroxyphenylalanine and catechinic acid was both significantly inreased. The content of quercetin was slightly rising,and epicatechin content showed different changing tendency in these three pear wines. The contents of Arbutin,catechinic acid and 3,4-dihydroxyphenylalanine were the highest in the three pear wines,while the content of the other phenols was no more than 5 μg/mL each,the content of caffeic acid was even less than 0.5 μg/mL. DPPH radical scavening ability was positively correlated with the total content of phenols. But the result of partial least squares(PLS)analysis revealed none of phenols had significantly influence on the DPPH radical scavening ability,showing DPPH radical scavening ability might be the consequence of synergistic effect of different phenols.
Juice was squeezed from whole fruit(after removing seeds),peel and flesh,flesh from ′Xuehua′pear seperately,and then was inoculated with yeast strain RC212 to brew pear wine.Phenols in pear juice and wine were anlysized by high performance liquid chromatography(HPLC). Results showed that the total content of phenols decreased after juice brewed into wine,the content of arbutin,gallic acid,protocatechuic acid,chlorogenic acid and rutin declined in different pear wines,and the decrease of chlorogenic acid was the most among them;whereas the content of 3,4-dihydroxyphenylalanine and catechinic acid was both significantly inreased. The content of quercetin was slightly rising,and epicatechin content showed different changing tendency in these three pear wines. The contents of Arbutin,catechinic acid and 3,4-dihydroxyphenylalanine were the highest in the three pear wines,while the content of the other phenols was no more than 5 μg/mL each,the content of caffeic acid was even less than 0.5 μg/mL. DPPH radical scavening ability was positively correlated with the total content of phenols. But the result of partial least squares(PLS)analysis revealed none of phenols had significantly influence on the DPPH radical scavening ability,showing DPPH radical scavening ability might be the consequence of synergistic effect of different phenols.
引文
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[4]张建华,李敏,张波,等.8种单体多酚对葡萄酒微生物的抑菌活性比较[J].食品与发酵工业,2016,42(7):101-106
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[11]李俊娥,张金宏,吴正,等.灭活酵母对干红葡萄酒酚类物质及其抗氧化活性的影响[J].食品研究与开发,2017,38(5):143-147
[12]李浡,李双石,岳明星,等.酶法提取葡萄酒渣多酚的含量与抗氧化性分析[J].酿酒科技,2017(12):37-40
[13]梅军霞,丁燕.发酵过程中酒帽和葡萄汁温度对葡萄酒中酚类物质提取的影响[J].中外葡萄与葡萄酒,2016(1):75
[14]李丽梅,赵哲,何近刚,等.不同品种梨果实酚类物质和抗氧化性能分析[J].食品科学,2014,35(17):83-88
[15]张亚伟,陈义伦.不同品种梨汁酶促褐变因子及相关性[J].中国农业科学,2011,44(9):1880-1887
[16]张娟,王晓宇,田呈瑞,等.基于酚类物质的酿酒红葡萄品种特性分析[J].中国农业科学,2015,48(7):1370-1382
[17]于贞,赵光鳌,李记明.葡萄皮中的酚类物质对葡萄酒中酚含量的影响[J].酿酒科技,2010(4):46-47
[18]Takako Yokozawa,Erbo Dong,Takako Nakagawa,et al.In Vitro and in Vivo Studies on the Radical-Scavenging Activity of Tea[J].Journal of Agricultural&Food Chemistry,1998,46(6):2143-2150
[19]赵金伟,李范洙,崔泰花,等.苹果梨生育期酚类物质的分析[J].食品工业科技,2009(9):105-107
[20]鞠志国,朱广廉,曹宗巽.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988(4):46-51
[21]杨建荣,司芝坤,赵玉平.果浆处理对苹果酒发酵过程中多酚的影响[J].农产品加工(学刊),2005(12):28-30
[22]于贞,姜爱莉.主成分分析法研究酚类物质对葡萄酒品质的影响[J].酿酒科技,2011(6):107-109
[23]陈绍华,王亚琴,罗立新.天然产物绿原酸的研究进展[J].食品科技,2008,33(2):195-199
[24]杨丹,郝再彬,胡淑田,等.光照对芦丁稳定性及抑菌活性的影响[J].应用与环境生物学报,2011(2):223-226
[25]王亚芳,周宇辉,张建军.熊果苷镇咳、祛痰及平喘的药效学研究[J].中草药,2003,34(8):739-741
[26]胡博然,阴淑贞,闻雯,等.干白葡萄酒清除DPPH自由基的能力及其与总酚含量的关系[J].食品与发酵工业,2011,37(11):60-65
[27]王行,张海宁,马永昆,等.蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J].现代食品科技,2015(1):90-95
[28]黄佳,程拯艮,樊明涛.陈酿过程对猕猴桃酒多酚及其抗氧化活性的影响[J].食品研究与开发,2017,38(14):26-30
[2]Stasko A,BrezováV,Mazúr M,et al.A comparative study on the antioxidant properties of Slovakian and Austrian wines[J].LWT-Food Science and Technology,2008,41(10):2126-2135
[3]王卫国,胡晓伟.葡萄酒中多酚及多酚氧化酶研究现状与展望[J].中国酿造,2017,36(8):16-19
[4]张建华,李敏,张波,等.8种单体多酚对葡萄酒微生物的抑菌活性比较[J].食品与发酵工业,2016,42(7):101-106
[5]杜金华,夏秀梅.酚类物质在红葡萄酒中的作用[J].中外葡萄与葡萄酒,2001(2):48-50
[6]张星星,郭安鹊,韩富亮,等.UPLC快速测定葡萄酒中酚类物质的方法[J].食品科学,2016,37(10):128-133
[7]孙佳莹,刘娟,王宏,等.HPLC法对贺兰山东麓干红葡萄酒中酚类物质的测定与分析[J].中外葡萄与葡萄酒,2017(2):30-34
[8]王锟,韩圣谦,张珺,等.树莓酒与葡萄酒中21种多酚类物质含量比较研究[J].酿酒科技,2017(7):62-64
[9]蒋宝,蒲飞,孙占育,等.海拔对酿酒葡萄果实和相应葡萄酒中多酚物质影响的研究概述[J].食品与发酵工业,2016,42(8):262-267
[10]吴佳颖,张振文.延迟采收对晋中南地区梅鹿辄葡萄酒酚类物质的影响[J].中国酿造,2017,36(10):47-51
[11]李俊娥,张金宏,吴正,等.灭活酵母对干红葡萄酒酚类物质及其抗氧化活性的影响[J].食品研究与开发,2017,38(5):143-147
[12]李浡,李双石,岳明星,等.酶法提取葡萄酒渣多酚的含量与抗氧化性分析[J].酿酒科技,2017(12):37-40
[13]梅军霞,丁燕.发酵过程中酒帽和葡萄汁温度对葡萄酒中酚类物质提取的影响[J].中外葡萄与葡萄酒,2016(1):75
[14]李丽梅,赵哲,何近刚,等.不同品种梨果实酚类物质和抗氧化性能分析[J].食品科学,2014,35(17):83-88
[15]张亚伟,陈义伦.不同品种梨汁酶促褐变因子及相关性[J].中国农业科学,2011,44(9):1880-1887
[16]张娟,王晓宇,田呈瑞,等.基于酚类物质的酿酒红葡萄品种特性分析[J].中国农业科学,2015,48(7):1370-1382
[17]于贞,赵光鳌,李记明.葡萄皮中的酚类物质对葡萄酒中酚含量的影响[J].酿酒科技,2010(4):46-47
[18]Takako Yokozawa,Erbo Dong,Takako Nakagawa,et al.In Vitro and in Vivo Studies on the Radical-Scavenging Activity of Tea[J].Journal of Agricultural&Food Chemistry,1998,46(6):2143-2150
[19]赵金伟,李范洙,崔泰花,等.苹果梨生育期酚类物质的分析[J].食品工业科技,2009(9):105-107
[20]鞠志国,朱广廉,曹宗巽.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988(4):46-51
[21]杨建荣,司芝坤,赵玉平.果浆处理对苹果酒发酵过程中多酚的影响[J].农产品加工(学刊),2005(12):28-30
[22]于贞,姜爱莉.主成分分析法研究酚类物质对葡萄酒品质的影响[J].酿酒科技,2011(6):107-109
[23]陈绍华,王亚琴,罗立新.天然产物绿原酸的研究进展[J].食品科技,2008,33(2):195-199
[24]杨丹,郝再彬,胡淑田,等.光照对芦丁稳定性及抑菌活性的影响[J].应用与环境生物学报,2011(2):223-226
[25]王亚芳,周宇辉,张建军.熊果苷镇咳、祛痰及平喘的药效学研究[J].中草药,2003,34(8):739-741
[26]胡博然,阴淑贞,闻雯,等.干白葡萄酒清除DPPH自由基的能力及其与总酚含量的关系[J].食品与发酵工业,2011,37(11):60-65
[27]王行,张海宁,马永昆,等.蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J].现代食品科技,2015(1):90-95
[28]黄佳,程拯艮,樊明涛.陈酿过程对猕猴桃酒多酚及其抗氧化活性的影响[J].食品研究与开发,2017,38(14):26-30