预处理对欧李酒品质及抗氧化的影响
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摘要
以欧李为原料,分别对欧李进行水浴和超声波预处理,采用分光光度法、pH值示差法、福林酚法分别测定不同预处理对欧李酒色调、色度、花色苷含量、多酚含量的影响,采用DPPH法和ABTS法研究抗氧化活性的变化,并探讨对应的欧李酒发酵过程中多酚含量和抗氧化活性的变化规律。结果表明,不同处理方式下的欧李酒在发酵过程中,色度、色调均呈下降趋势,发酵第12天时水浴组和超声波组与对照组相比无显著性差异(P>0.05);超声波组和水浴组花色苷含量显著高于对照组(P<0.05);多酚含量呈先升高后降低的趋势,发酵第12天时超声波组显著高于对照组(P<0.05);DPPH自由基、ABTS+自由基清除能力均在88%以上,具有较强的抗氧化性。相关性分析表明,欧李酒中的多酚含量与DPPH自由基、ABTS+自由基清除能力具有显著相关性(P<0.01)。
Taking Cerasus humilis as raw material,the Cerasus humilis was pretreated with water bath and ultrasonic wave respectively. The effects of different pretreatment on the color tone,color,anthocyanin content and polyphenol content of Cerasus humilis wine were determined by spectrophotometry,pH value differential method and Folin-ciocalteu method respectively. DPPH method and ABTS method were used to study the changes of antioxidant activity,and the corresponding changes of polyphenol content and antioxidant activity during the fermentation process of Cerasus humilis wine were discussed. The results showed that the chromaticity and color tone of Cerasus humilis wine under different treatment methods were in a downward trend in the fermentation process,and there was no distinct difference between the water bath group and the ultrasonic group and the control group at the 12 th day of fermentation(P>0.05). Anthocyanin content in ultrasound group and water bath group was significantly higher than that in control group(P <0.05). Polyphenol content first increased and then decreased,and the ultrasonic wave group was dramatically higher than the control group at the 12 th day of fermentation(P<0.05). DPPH radical and ABTS+ radical scavenging capacity were both above 88 %,with strong antioxidant activity. Correlation analysis showed that polyphenol content in Cerasus humilis wine had definite correlation with DPPH radical and ABTS~+ radical scavenging ability(P<0.01).
Taking Cerasus humilis as raw material,the Cerasus humilis was pretreated with water bath and ultrasonic wave respectively. The effects of different pretreatment on the color tone,color,anthocyanin content and polyphenol content of Cerasus humilis wine were determined by spectrophotometry,pH value differential method and Folin-ciocalteu method respectively. DPPH method and ABTS method were used to study the changes of antioxidant activity,and the corresponding changes of polyphenol content and antioxidant activity during the fermentation process of Cerasus humilis wine were discussed. The results showed that the chromaticity and color tone of Cerasus humilis wine under different treatment methods were in a downward trend in the fermentation process,and there was no distinct difference between the water bath group and the ultrasonic group and the control group at the 12 th day of fermentation(P>0.05). Anthocyanin content in ultrasound group and water bath group was significantly higher than that in control group(P <0.05). Polyphenol content first increased and then decreased,and the ultrasonic wave group was dramatically higher than the control group at the 12 th day of fermentation(P<0.05). DPPH radical and ABTS+ radical scavenging capacity were both above 88 %,with strong antioxidant activity. Correlation analysis showed that polyphenol content in Cerasus humilis wine had definite correlation with DPPH radical and ABTS~+ radical scavenging ability(P<0.01).
引文
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[26]程霜.欧李多酚清除自由基活性研究[J].食品科学,2007(9):57-61
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[28]胡芳,赵智慧,刘孟军.金丝小枣类黄酮提取最佳条件及抗氧化研究[J].中国食品学报,2012,12(4):77-83
[29]焦扬,宋海,张勇,等.3种野生浆果果酒中活性物质及抗氧化活性比较[J].食品与发酵工业,2015,41(1):60-65
[30]尚红梅,郭玮,潘丹,等.干燥方式对菊苣根多酚含量和抗氧化活性的影响[J].食品科学,2015,36(1):84-88
[31]柳伟,肖雪,葛珊珊,等.12种果皮多酚含量及其抗氧化活性研究[J].食品研究与开发,2016,37(14):25-29
[32]G Baeza,B Sarria,L Bravo,et al.Polyphenol content,in vitro bioaccessibility and antioxidant capacity of widely consumed beverages[J].Journal of the science of Food&Agriculture,2018,98(4):1397-1406
[2]高海生,李凤英,张立彬,等.欧李带肉果汁的生产工艺[J].河北科技师范学院学报,2018,32(2):1-5
[3]刘华丽,张斌,刘思瑶,等.桔梗多酚的提取及抗氧化研究[J].吉林医药学院学报,2018(2):85-87
[4]刘婷婷,马岩石,李娜,等.全果发酵与果渣发酵对欧李果酒香气特征的影响[J].食品科学,2016,37(12):99-104
[5]周家华,常虹,兰彦平,等.欧李果酒的酿造工艺研究[J].食品工业科技,2010,31(1):269-271
[6]董华强,钟希琼,黄真缓.超声波催陈杨桃强化酒初探[J].佛山科学技术学院学报(自然科学版),1999(1):45-48
[7]Liu S W,Chang X D,Liu X F,et al.Effects of pretreatments on anthocyanin composition,phenolics contents and antioxidant capacities during fermentation of hawthorn(Crataegus pinnatifida)drink[J].Food Chemistry,2016,212:87-95
[8]贾凌杉,贾文沦,杜彬,等.低度欧李发酵果酒的酿造和营养成分分析[J].食品工业,2011,32(5):68-70
[9]Thompson K,Pederick W,Santhakumar A B.Anthocyanins in obesity-associated thrombogenesis:a review of the potential mechanism of action[J].Food&Function,2016,7(5):2169-2178
[10]郑平,王在谦,李秀萍,等.果醋酿造中糖度测定方法及酒精度、酸度对糖度测定的影响[J].中国调味品,2015,40(9):16-20
[11]李冠臻.pH和温度对紫苏花青素稳定性的影响[J].辽宁农业科学,2018(1):84-85
[12]李甜.色泽测定方法的建立及紫薯酒等颜色变化的研究[D].大连:大连工业大学,2016:1-44
[13]刘素稳.蓝靛果花色苷提取物调节胆固醇代谢机理研究[D].沈阳:沈阳农业大学,2017:1-135
[14]桑戈,赵力,谭婷婷,等.pH示差法测定紫薯酒中花青素的含量[J].酿酒科技,2015(6):88-91
[15]宋德群,孟宪军,王晨阳,等.蓝莓花色苷的pH示差法测定[J].沈阳农业大学学报,2013,44(2):231-233
[16]牛雪.福林酚法测定葡萄酒总酚的优化研究[D].银川:宁夏大学,2015:1-46
[17]刘长姣,王海瑞,刘长龙,等.福林-酚法测定黑米总酚含量方法的建立[J].粮食与油脂,2017,30(10):54-57
[18]游见明,曹新志.福林酚法测定茶树中茶多酚的分布水平[J].湖北农业科学,2013,52(10):2417-2419
[19]梁红敏,任继波,李彦奎,等.改良的DPPH与ABTS自由基法评价不同葡萄籽油抗氧化能力[J].中国粮油学报,2018,33(1):85-91
[20]Mezza G N,Borgarello A V,Grosso N R,et al.Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil[J].Food Chemistry,2018,242:9-15
[21]GJ Le,D Guffond,E Hamon,et al.Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components[J].Food Chemistry,2017,223:62-71
[22]郭淼,宋江峰,豆海港.超声波辅助提取草果精油及其抗氧化活性研究[J].食品研究与开发,2017,38(16):58-61
[23]庄惠婷,杜金华,郭春宝,等.发酵石榴酒的色泽变化[J].食品与发酵工业,2011,37(3):113-117
[24]刘书晶,吴彩娥,范龚健,等.桑葚酒发酵期间花色苷及抗氧化活性变化[J].食品与生物技术学报,2018,37(6):624-631
[25]黄晓杰,刘禺嘉,田雪瑛,等.桑葚酒不同发酵阶段品质及抗氧化物质的变化[J].食品工业科技,2014,35(21):119-122
[26]程霜.欧李多酚清除自由基活性研究[J].食品科学,2007(9):57-61
[27]Y Shao,Z Hu,Y Yu.Phenolic acids,anthocyanins,proanthocyanidins,antioxidant activity,minerals and their correlations in nonpigmented,red,and black rice[J].Food Chemistry,2018,239:733-741
[28]胡芳,赵智慧,刘孟军.金丝小枣类黄酮提取最佳条件及抗氧化研究[J].中国食品学报,2012,12(4):77-83
[29]焦扬,宋海,张勇,等.3种野生浆果果酒中活性物质及抗氧化活性比较[J].食品与发酵工业,2015,41(1):60-65
[30]尚红梅,郭玮,潘丹,等.干燥方式对菊苣根多酚含量和抗氧化活性的影响[J].食品科学,2015,36(1):84-88
[31]柳伟,肖雪,葛珊珊,等.12种果皮多酚含量及其抗氧化活性研究[J].食品研究与开发,2016,37(14):25-29
[32]G Baeza,B Sarria,L Bravo,et al.Polyphenol content,in vitro bioaccessibility and antioxidant capacity of widely consumed beverages[J].Journal of the science of Food&Agriculture,2018,98(4):1397-1406