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食品与发酵工业  2021, Vol. 47 Issue (6): 84-91    DOI: 10.13995/j.cnki.11-1802/ts.025742
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
不同产区葡萄酒多酚物质抗氧化活性差异及相关性分析
赵昊1, 宋晶晶1, 于佳俊2, 张晓蒙2, 张凤杰2, 李涛2, 武运1*, 薛洁2,3*
1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
2(中国食品发酵工业研究院,北京,100015)
3(中国葡萄酒产业技术研究院,宁夏 银川,750021)
Differences and correlation analysis of polyphenols and antioxidant activity in different wines regions
ZHAO Hao1, SONG Jingjing1, YU Jiajun2, ZHANG Xiaomeng2, ZHANG Fengjie2, LI Tao2, WU Yun1*, XUE Jie2,3*
1(Department of Food science and Pharmacy, Xinjiang Agriculture University, Urumqi 830052, China)
2(China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
3(China Wine Industry Technology Institute,Yinchuan 750021,China)
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摘要 以西北部产区(焉耆盆地、吐哈盆地、天山北麓、伊犁河谷)及中部产区(河北产区)葡萄酒为样本,测定其多酚组成及抗氧化能力,分析样品间差异性及相关性,探究影响抗氧化功效的单体酚物质。通过对酚类物质含量、DPPH、ABTS+、羟自由基清除率的测定,结果显示,西北部产区样品酚类物质含量高,且种类丰度较高;焉耆与伊犁产区葡萄酒抗氧化能力较高。相关性分析表明,DPPH、ABTS+、羟自由基的清除率分析结果具有极显著正相关性;对抗氧化能力贡献较大的多酚类别依次为对羟基肉桂酸、芪类、对羟基苯甲酸、黄烷-3-醇、黄酮醇,对抗氧化能力贡献较大的单体酚依次为芥子酸、水杨酸、杨梅素、儿茶素、表儿茶素。
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赵昊
宋晶晶
于佳俊
张晓蒙
张凤杰
李涛
武运
薛洁
关键词:  西北部  葡萄酒  多酚  抗氧化能力    
Abstract: The composition and antioxidant capacity of polyphenols in wines from northwestern China (Yanqi Basin, Tuha Basin, the northern foothill of Tianshan Mountain and Yili River Valley) and central China (Hebei province) were measured, the differences and correlations among samples were analyzed, and the monomer phenolic substances affecting the antioxidant effect were explored. The determination of phenolic substance content, DPPH, ABTS+ and hydroxyl radical scavenging rate showed that the content of phenolic substance and the species abundance were high in wines from northwestern China. The antioxidant capacity of wine from Yanqi and Yili was higher. The correlation analysis showed that DPPH, ABTS+ and hydroxyl radical had significant positive correlation. Polyphenols that contributed more to the oxidation resistance were p-hydroxycinnamic acid, astragalus, p-hydroxybenzoic acid, flavan-3-alcohol and flavonol in order, while monomer phenols that contributed more to the oxidation resistance were erucic acid, salicylic acid, myricetin, catechin and epicatechin in order.
Key words:  northwesten China    wines    polyphenols    antioxidant activity
收稿日期:  2020-09-23      修回日期:  2020-10-26           出版日期:  2021-03-25      发布日期:  2021-04-15      期的出版日期:  2021-03-25
基金资助: 国家重点研发计划项目(2019YFD1002500);新疆维吾尔自治区重点研发专项项目(2020B01001-3);北京市科技计划课题(Z191100004019018)
作者简介:  硕士研究生(武运教授和薛洁教授级高级工程师为共同通讯作者,E-mail:764630324@qq.com;825728388@qq.com)
引用本文:    
赵昊,宋晶晶,于佳俊,等. 不同产区葡萄酒多酚物质抗氧化活性差异及相关性分析[J]. 食品与发酵工业, 2021, 47(6): 84-91.
ZHAO Hao,SONG Jingjing,YU Jiajun,et al. Differences and correlation analysis of polyphenols and antioxidant activity in different wines regions[J]. Food and Fermentation Industries, 2021, 47(6): 84-91.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025742  或          http://sf1970.cnif.cn/CN/Y2021/V47/I6/84
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