复合小浆果果酒中的酚类物质及其抗氧化活性分析
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摘要
以4款不同原料配比的复合小浆果果酒为研究对象,研究复合果酒中各酚类物质含量及其保留率和抗氧化能力,并分析各酚类物质含量对ABTS、DPPH和羟基(·OH)这3种自由基清除力的影响。试验结果表明:与加入了红色小浆果(红树莓和红枸杞)的复合果酒相比,全部由黑色小浆果(黑桑葚、黑莓和黑加仑)酿造的复合果酒总酚、总类黄酮、总花色苷及黄酮醇和黄烷-3-醇含量更高,但总酚酸和鞣花单宁含量较低。其中总酚含量与ABTS自由基清除率(r=0. 817)、总酚酸和鞣花单宁含量与DPPH(r=0. 950和r=0. 895)和羟基(·OH)自由基清除率(r=0. 769和r=0. 812)呈强正相关性,这表明黑色小浆果复合果酒的ABTS自由基清除力与有红色小浆果加入的复合果酒DPPH和羟基(·OH)自由基清除力更佳。
The contents of phenolic substances in compounded small berry wines made from different raw materials in four different ratios,as well as their retention rates and antioxidant capacities were studied. Meanwhile,the effects of each phenolic on free radical scavenging capacity of ABTS,DPPH and hydroxyl(·OH) were also analyzed. The results showed that in comparison to compounded wines made from red small berries,total phenol,total flavonoid,total anthocyanin,flavonol and flavanol contents in compounded wines made from black small berries were higher,while total phenolic acid and ellagitannin contents showed opposite results. Total phenolic content showed a strong positive correlation with ABTS free radical scavenging rate(r = 0. 817). Additionally,total phenolic acid and ellagitannin contents showed positive correlations with DPPH free radical scavenging rate(r = 0. 950 and r = 0. 895,respectively) and hydroxyl(·OH) free radical scavenging rate(r = 0. 769 and r = 0. 812,respectively). This indicated that black small berry wine had better ABTS free radical scavenging capacity,and compounded small berry wine with red berries had better DPPH and hydroxyl(·OH) radical scavenging capacity.
The contents of phenolic substances in compounded small berry wines made from different raw materials in four different ratios,as well as their retention rates and antioxidant capacities were studied. Meanwhile,the effects of each phenolic on free radical scavenging capacity of ABTS,DPPH and hydroxyl(·OH) were also analyzed. The results showed that in comparison to compounded wines made from red small berries,total phenol,total flavonoid,total anthocyanin,flavonol and flavanol contents in compounded wines made from black small berries were higher,while total phenolic acid and ellagitannin contents showed opposite results. Total phenolic content showed a strong positive correlation with ABTS free radical scavenging rate(r = 0. 817). Additionally,total phenolic acid and ellagitannin contents showed positive correlations with DPPH free radical scavenging rate(r = 0. 950 and r = 0. 895,respectively) and hydroxyl(·OH) free radical scavenging rate(r = 0. 769 and r = 0. 812,respectively). This indicated that black small berry wine had better ABTS free radical scavenging capacity,and compounded small berry wine with red berries had better DPPH and hydroxyl(·OH) radical scavenging capacity.
引文
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[2] JOHNSON M H,MEJIA E G D. Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois[J]. Journal of Food Science,2012,77(1):141-148.
[3] SANTOS R O,TRINDADE S C,MAURER L H,et al.Physicochemical,antioxidant and sensory quality of brazilian bueberry wine[J]. Anais Da Academia Brasileira De Ciencias,2016,88(3):1 557.
[4] INIGO A,ORTIZ J,HERMOSGUTIERREZ I,et al. Color,ellagitannins,anthocyanins,and antioxidant activity of Andean blackberry(Rubus glaucus Benth.)wines[J].Journal of Agricultural&Food Chemistry,2012,60(30):7 463.
[5] CLIFFORD M N,SCALBERT A. Ellagitannins-nature,occurrence and dietary burden[J]. Journal of the Science of Food&Agriculture,2000,80(7):1 118-1 125.
[6]翁芳华,陈建业,温鹏飞,等.蓝莓酒中11种酚酸的高效液相色谱测定[J].食品科学,2006,27(9):223-226.
[7]王家利,杨晓清,陈亮,等.红树莓果与发酵酒香气成分变化[J].中国酿造,2013,32(3):61-66.
[8]王滢雪,刘雪平,孙翔宇,等. RP-HPLC法同时测定果酒中13种酚类化合物[J].酿酒科技,2016(7):103-108.
[9]苑伟,刘明磊.一种具有生物学功效的复方树莓酒及其生产方法:中国,201410079677. 9[P]. 2014-05-28.
[10]王华.葡萄酒分析检验[M].北京:中国农业出版社,2011.
[11] JAYAPRAKASHA G K, NEGI P S, ANANDHARAMAKRISHNAN C,et al. Chemical composition of turmeric oil-a byproduct from turmeric oleoresin industry and its inhibitory activity against different fungi[J].Zeitschrift Fur Naturforschung section C A Journal of Biosciences,2001,56(2):40-44.
[12]聂继云,吕德国,李静,等.分光光度法测定苹果果实总黄酮含量的条件优化[J].果树学报,2010,27(3):466-470.
[13] LEE G D,KIM J O,JOO G J,et al. Optimum conditions for the extraction of effective substances from the stem of opuntia fiscus-indica[J]. Food Science&Biotechnology,2005,14(2):190-195.
[14]曾玩娴. HPLC法测定白兰地中鞣花酸[J].酿酒科技,2012(4):112-113.
[15]姜莉,王玉堂.高效液相色谱法同时测定黑米酒中11种酚类物质[J].中国酿造,2014,33(2):134-137.
[16]梁莎.“媚丽”葡萄酒抗氧化性的研究[D].杨凌:西北农林科技大学,2012.
[17] SROKA Z. Antioxidative and antiradical properties of plant phenolics[J]. Zeitschrift Fur Naturforschung section C A Journal of Biosciences,2005,60(11/12):833-843.
[18]包海蓉,程裕东,俞骏,等.冻藏温度对桑椹品质影响的研究[J].食品科学,2006,27(12):130-133.
[19]葛玉萍,曹有龙,许兴,等.枸杞鲜果采后品质变化初探[J].北方园艺,2008(5):227-229.
[20] DE A B,GONZALEZ E M,CANO M P. Ellagic acid,vitamin C,and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit[J]. Journal of Agricultural&Food Chemistry,2000,48(10):4 565-4 570.
[21]姚敏,谭书明,张少才,等.刺梨干酒发酵前后有效成分变化[J].食品与发酵工业,2014,40(10):123-127.
[22] TURKBEN C,SARIBURUN E,DEMIR C,et al. Effect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivars[J]. Food Analytical Methods,2010,3(3):144-153.
[23]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.