食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 14 - 20

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024808

研究报告

不同陈酿容器及陈酿时间对黑果腺肋花楸(Aronia melanocarpa (Michx.) Elliott)酒单体酚及抗氧化性的影响

  • 李欣宇 ,
  • 孙雨露 ,
  • 徐岩 ,
  • 张荣珍 ,
  • 唐柯
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  • 1(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122);
    2(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122);
    3(江南大学 生物工程学院,江苏 无锡,214122)
硕士研究生(唐柯副教授和张荣珍教授为共同通讯作者,E-mail:tandy81@jiangnan.edu.cn;rzzhang@jiangnan.edu.cn)

收稿日期: 2020-06-19

  修回日期: 2020-07-27

  网络出版日期: 2020-12-30

基金资助

国家轻工技术与工程一流学科自主课题(LITE2018-12);高等学校学科创新引智计划(111-2-06)

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Effects of different aging containers and aging time on mono-phenol and antioxidant capability ofAronia melanocarpa (Michx.) Elliott wine

  • LI Xinyu ,
  • SUN Yulu ,
  • XU Yan ,
  • ZHANG Rongzhen ,
  • TANG Ke
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  • 1(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China);
    2(State Key Laboratory of Food Science & Technology,Jiangnan University,Wuxi 214122,China);
    3(School of Biotechnology,Jiangnan University,Wuxi 214122,China)

Received date: 2020-06-19

  Revised date: 2020-07-27

  Online published: 2020-12-30

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摘要

采用3种不同陈酿容器(不锈钢罐、中国橡木桶和法国橡木桶)对黑果腺肋花楸酒进行陈酿,通过分析陈酿过程中样品单体酚和抗氧化能力(ABTS、DPPH、FRAP)的变化,研究不同陈酿容器及陈酿时间对酒的抗氧化性的影响。结果表明,随着陈酿时间的延长,3组样品的总酚和总花色苷含量不断降低,其中总酚含量分别降低了14.53%、27.67%和25.89%;总花色苷含量分别降低了58%、71%和74%。抗氧化能力的变化与总酚、总花色苷含量的变化趋势相似,同样随着储存时间的延长不断降低,ABTS总抗氧化能力分别降低了17.16%、30.83%和24.78%;DPPH自由基清除能力分别降低了18.31%、25.35%和22.54%;FRAP还原铁能力分别降低了60.15%、74.05%和52.80%。相关性分析结果表明,总酚、总花色苷、ABTS、DPPH和FRAP两两呈正相关。绿原酸、表儿茶素和芦丁随着陈酿时间的延长,含量不断降低;鞣花酸和原儿茶酸则随着陈酿时间的延长,含量不断上升。该研究不仅为深入研究黑果腺肋花楸酒陈酿过程中的抗氧化变化机理提供了理论基础,而且对黑果腺肋花楸酒陈酿过程的调控也具有良好的实践意义。

关键词： 黑果腺肋花楸酒; 陈酿容器; 陈酿时间; 抗氧化能力; 单体酚

本文引用格式

李欣宇 , 孙雨露 , 徐岩 , 张荣珍 , 唐柯 . 不同陈酿容器及陈酿时间对黑果腺肋花楸(Aronia melanocarpa (Michx.) Elliott)酒单体酚及抗氧化性的影响[J]. 食品与发酵工业, 2020 , 46(23) : 14 -20 . DOI: 10.13995/j.cnki.11-1802/ts.024808

Abstract

Three different aging containers (stainless steel tank,Chinese oak barrel and French oak barrel) were used to ageAronia melanocarpa (Michx.) Elliott wine.The changes of wine samples in different aging containers during aging process were studied by measuring the mono-phenol content and antioxidant capacity (ABTS,DPPH,FRAP) of wine samples.With the aging time,the total phenol content decreased by 14.53%,27.67% and 25.89%,respectively;and the total anthocyanin content decreased by 58%,71% and 74%,respectively.The changes of antioxidant capacity were similar to that of total phenol and anthocyanin content.The total antioxidant capacity of ABTS decreased by 17.16%,30.83% and 24.78%,correspondingly;free radical scavenging capacity of DPPH decreased by 18.31%,25.35% and 22.54%,while reduced iron capacity of FRAP decreased by 60.15%,74.05% and 52.80%,respectively.According to the correlation analysis,the correlation of these five indicators was significant.The determination results of mono-phenol showed that the content of chlorogenic acid,epicatechin and rutin decreased with the aging time.The contents of ellagicacid and protocatechuic acid increased with the aging time.This study provides basic theories for the in-depth study of the mechanism of antioxidant changes in the aging process ofA.melanocarpa (Michx.) Elliott wine,and it also has practical significance to regulate the aging process ofA.melanocarpa (Michx.) Elliott wine.

Key words： Aronia melanocarpa (Michx.) Elliott wine; aging container; aging time; antioxidant capability; mono-phenol

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