酿酒葡萄多酚含量及抗氧化活性分析
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摘要
目的建立简单、高效的葡萄多酚分析方法,从多酚含量和抗氧化活性方面综合评价酿酒葡萄品种特性。方法以酿酒葡萄美乐、赤霞珠、康贝尔为研究对象,采用比色法测定总含量,HPLC法测定16种单体酚含量,DPPH、ABTS和FRAP三种方法测定葡萄多酚抗氧化活性。结果三种酿酒葡萄中,美乐多酚种类最多且含量均较高,原花青素单体及二聚体含量均大于102.70μg·g~(-1)FW;赤霞珠中总花色苷含量最高,牵牛花色素-3-O-葡萄糖苷含量高达979.90μg·g~(-1) FW;酚酸和黄酮类化合物在康贝尔中含量较高。抗氧化结果表明,美乐多酚抗氧化性最强,赤霞珠最弱,活性的强弱是各多酚组分共同作用的结果。结论本研究所建立的多酚含量分析和抗氧化测定方法,为酿酒葡萄品种特性的综合评价提供了理论依据。
Objective To establish a simple and efficient method for the comprehensive evaluation of the varietal characteristics of wine grapes from the points of view of grape polyphenols content and antioxidant activity.Methods Total content and 16 individual polyphenols in three wine grape varieties including Merlot,Cabernet Sauvignon and Campbell Early were deteminated respectively by colorimetric and HPLC methods.The antioxidant activities of grape polyphenols were evaluated by DPPH,ABTS and FRAP assays.Results Merlot grapes had the most types of polyphenols as well as very high contents;the contents of the monomeric and dimeric procyanidins were greater than 102.70 μg·g~(-1) FW;Cabernet Sauvignon grapes had the highest content of anthocyanins,with as much as 979.90 μg·g~(-1) FW of petunidin-3-O-glucoside;high contents of phenolic acids and flavonoids was detected in Campbell Early grapes.The antioxidant assays demonstrated that the antioxidant activity of the polyphenols from Merlot grapes was the strongest,and it was the weakest of the polyphenols from Cabernet Sauvignon.The capacity of antioxidation was effected by various of polyphenol compounds.Conclusion The grape polyphenol content analysis and antioxidant determination methods established in this study provide a theoretical basis for the comprehensive evaluation of grape variety characteristics.
Objective To establish a simple and efficient method for the comprehensive evaluation of the varietal characteristics of wine grapes from the points of view of grape polyphenols content and antioxidant activity.Methods Total content and 16 individual polyphenols in three wine grape varieties including Merlot,Cabernet Sauvignon and Campbell Early were deteminated respectively by colorimetric and HPLC methods.The antioxidant activities of grape polyphenols were evaluated by DPPH,ABTS and FRAP assays.Results Merlot grapes had the most types of polyphenols as well as very high contents;the contents of the monomeric and dimeric procyanidins were greater than 102.70 μg·g~(-1) FW;Cabernet Sauvignon grapes had the highest content of anthocyanins,with as much as 979.90 μg·g~(-1) FW of petunidin-3-O-glucoside;high contents of phenolic acids and flavonoids was detected in Campbell Early grapes.The antioxidant assays demonstrated that the antioxidant activity of the polyphenols from Merlot grapes was the strongest,and it was the weakest of the polyphenols from Cabernet Sauvignon.The capacity of antioxidation was effected by various of polyphenol compounds.Conclusion The grape polyphenol content analysis and antioxidant determination methods established in this study provide a theoretical basis for the comprehensive evaluation of grape variety characteristics.
引文
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[2] 高学峰,杨继红,王华.葡萄及葡萄酒生产过程中副产物的综合利用研究进展[J].食品科学,2015 (7):289-295.
[3] 董喆,袁春龙,闫小宇,等.葡萄与葡萄酒中多酚氧化酶研究进展[J].食品科学,2016,37(15):271-277.
[4] 周鹏辉,李进,李泽福.不同红色酿酒葡萄中多酚物质的差异性研究[J].酿酒科技,2016,7(265):55-58.
[5] 王哲,丁燕,韩晓梅,等.蓬莱产区不同品种酿酒葡萄中多酚及单宁类物质含量测定 [J].中外葡萄与葡萄酒,2015,3,35-37.
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[7] SHIRAISHI M,SHINOMIYA R,CHIJIWA H.Varietal differences in polyphenol contents,antioxidant activities and their correlations in table grape cultivars bred in Japan [J].Scientia Horticulturae,2018.227:272-277.
[8] 师维,王光磊,郭佳怡,等.原花青素对玉米赤霉烯酮诱导小鼠睾丸 TM4 支持细胞凋亡的保护作用[J].黑龙江畜牧兽医,2017 (6):23-27.
[9] 庄晶晶,陈卫,李亚,等.黑莓黄酮的自由基清除活性与防护肝细胞氧化损伤研究[J].中国食品学报,2015 (7):46-53.
[10] 郭晓倩,房子舒,刘凤娇,等.东北野生蓝莓花色苷组分分析及其抗氧化性比较[J].现代食品科技,2016 (3):313-320.
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[12] LEE J,DURST R,WROLSTAD R.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the pH differential method[J]Collaborative Study,2005,12(36):186-187.
[13] SUN J S,TSUANG Y,CHEN I,et al.An ultra-weak chemiluminescence study on oxidative stress in rabbits following acute thermal injury [J].Burns,1998,24:225-231.
[14] ZHISHEN J,MENGCHENG T,JIANMING W.The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals[J].Food chemistry,1999,64(4):555-559.
[15] CRUZ L,CLEMENTE G,MULET A,et al.Air-borne ultrasonic application in the drying of grape skin:Kinetic and quality considerations[J].Journal of Food Engineering,2016,168(9):251-258.
[16] 孟实,张晓书,赵余庆.树莓与蓝莓中多酚类成分的 HPLC 测定[J].食品研究与开发,2014,35(3):81-84.
[17] 李琪,李广,金丽琼,等.HPLC 法测定甘肃地产不同品种酿酒葡萄中的花色苷[J].中国酿造,2014 (3):132-136.
[18] ZHANG S,CUI Y,LI L,et al.Preparative HSCCC isolation of phloroglucinolysis products from grape seed polymeric proanthocyanidins as new powerful antioxidants [J].Food Chem,2015,188:422-429.
[19] TODOROVIC V,REDOVNIKOVIC IR,TODOROVIC Z,et al.Polyphenols,methylxanthines,and antioxidant capacity of chocolates produced in Serbia [J].Journal of Food Composition and Analysis,2015,41:137-143
[20] Li Y,Li L,Cui Y,et al.Separation and purification of polyphenols from red wine extracts using high speed counter current chromatography[J].Journal of Chromatography B,2017,1054:105-113.
[21] 谭伟,唐晓萍,董志刚,等.‘赤霞珠’和 ‘梅露辄’不同营养系果实不同部位酚类物质含量的比较分析[J].中国农学通报,2015,31(8):229-234.
[22] ALEIXANDRE-TUDO J L,NIEUWOUDT H,OLIVIERI A,et al.Phenolic profiling of grapes,fermenting samples and wines using UV-visible spectroscopy with chemometrics[J].Food Control,2018,85:11-22.
[2] 高学峰,杨继红,王华.葡萄及葡萄酒生产过程中副产物的综合利用研究进展[J].食品科学,2015 (7):289-295.
[3] 董喆,袁春龙,闫小宇,等.葡萄与葡萄酒中多酚氧化酶研究进展[J].食品科学,2016,37(15):271-277.
[4] 周鹏辉,李进,李泽福.不同红色酿酒葡萄中多酚物质的差异性研究[J].酿酒科技,2016,7(265):55-58.
[5] 王哲,丁燕,韩晓梅,等.蓬莱产区不同品种酿酒葡萄中多酚及单宁类物质含量测定 [J].中外葡萄与葡萄酒,2015,3,35-37.
[6] MIRBAGHERIA V,ALIZADEHA E,ELAHIB M,et al.Phenolic content and antioxidant properties of seeds from different grape cultivars grown in Iran [J].Journal of Natural Product Research,2017,32,425-429.
[7] SHIRAISHI M,SHINOMIYA R,CHIJIWA H.Varietal differences in polyphenol contents,antioxidant activities and their correlations in table grape cultivars bred in Japan [J].Scientia Horticulturae,2018.227:272-277.
[8] 师维,王光磊,郭佳怡,等.原花青素对玉米赤霉烯酮诱导小鼠睾丸 TM4 支持细胞凋亡的保护作用[J].黑龙江畜牧兽医,2017 (6):23-27.
[9] 庄晶晶,陈卫,李亚,等.黑莓黄酮的自由基清除活性与防护肝细胞氧化损伤研究[J].中国食品学报,2015 (7):46-53.
[10] 郭晓倩,房子舒,刘凤娇,等.东北野生蓝莓花色苷组分分析及其抗氧化性比较[J].现代食品科技,2016 (3):313-320.
[11] SINGLETON V L,ROSSI J.Colorimetry of total phenolics tith phosphomolybdic-phosphotungstic acid reagents [J].American Journal of Enology and Viticulture,1965,16:144-158.
[12] LEE J,DURST R,WROLSTAD R.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the pH differential method[J]Collaborative Study,2005,12(36):186-187.
[13] SUN J S,TSUANG Y,CHEN I,et al.An ultra-weak chemiluminescence study on oxidative stress in rabbits following acute thermal injury [J].Burns,1998,24:225-231.
[14] ZHISHEN J,MENGCHENG T,JIANMING W.The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals[J].Food chemistry,1999,64(4):555-559.
[15] CRUZ L,CLEMENTE G,MULET A,et al.Air-borne ultrasonic application in the drying of grape skin:Kinetic and quality considerations[J].Journal of Food Engineering,2016,168(9):251-258.
[16] 孟实,张晓书,赵余庆.树莓与蓝莓中多酚类成分的 HPLC 测定[J].食品研究与开发,2014,35(3):81-84.
[17] 李琪,李广,金丽琼,等.HPLC 法测定甘肃地产不同品种酿酒葡萄中的花色苷[J].中国酿造,2014 (3):132-136.
[18] ZHANG S,CUI Y,LI L,et al.Preparative HSCCC isolation of phloroglucinolysis products from grape seed polymeric proanthocyanidins as new powerful antioxidants [J].Food Chem,2015,188:422-429.
[19] TODOROVIC V,REDOVNIKOVIC IR,TODOROVIC Z,et al.Polyphenols,methylxanthines,and antioxidant capacity of chocolates produced in Serbia [J].Journal of Food Composition and Analysis,2015,41:137-143
[20] Li Y,Li L,Cui Y,et al.Separation and purification of polyphenols from red wine extracts using high speed counter current chromatography[J].Journal of Chromatography B,2017,1054:105-113.
[21] 谭伟,唐晓萍,董志刚,等.‘赤霞珠’和 ‘梅露辄’不同营养系果实不同部位酚类物质含量的比较分析[J].中国农学通报,2015,31(8):229-234.
[22] ALEIXANDRE-TUDO J L,NIEUWOUDT H,OLIVIERI A,et al.Phenolic profiling of grapes,fermenting samples and wines using UV-visible spectroscopy with chemometrics[J].Food Control,2018,85:11-22.