食品与发酵工业 >

2022 , Vol. 48 >Issue 12: 202 - 208

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029086

研究报告

葡萄成熟度对‘赤霞珠'葡萄酒酚类物质及抗氧化能力的影响

  • 王舒伟 ,
  • 乔丹 ,
  • 徐通通 ,
  • 张轲 ,
  • 邵永明 ,
  • 董荣 ,
  • 张珍珍
展开
  • (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
第一作者:硕士研究生(张珍珍副教授为通信作者,E-mail:870055809@qq.com)

收稿日期: 2021-08-20

  修回日期: 2021-10-20

  网络出版日期: 2022-07-15

基金资助

新疆维吾尔自治区重点研发计划项目(2020B01005-3)

收起

Effect of grape maturity on phenolic and antioxidant activity of Cabernet Sauvignon wines

  • WANG Shuwei ,
  • QIAO Dan ,
  • XU Tongtong ,
  • ZHANG Ke ,
  • SHAO Yongming ,
  • DONG Rong ,
  • ZHANG Zhenzhen
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  • (College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2021-08-20

  Revised date: 2021-10-20

  Online published: 2022-07-15

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摘要

以新疆天山北麓石河子产区的4种不同成熟度‘赤霞珠'葡萄果实所酿葡萄酒为样本,对葡萄酒中的酚类物质组成和抗氧化活性进行测定,分析样品的差异性及相关性,探究葡萄成熟度对葡萄酒酚类物质和抗氧化活性的影响。通过对酚类物质含量、DPPH自由基清除能力和铁离子还原能力的测定,结果表明,葡萄成熟度对葡萄酒酚类物质和抗氧化能力有较大影响。花色苷含量随着葡萄成熟度的上升呈现增高趋势,黄酮醇和黄烷-3-醇含量呈现下降趋势。抗氧化能力的不同主要是由酚类物质差异导致。黄酮醇和黄烷-3-醇类物质对DPPH自由基清除率影响较大;花色苷乙酰化物质会使低成熟度的葡萄酒呈现出与高成熟度葡萄酒相似的铁离子还原能力。

关键词： 葡萄酒; 成熟度; 酚类物质; 抗氧化能力

本文引用格式

王舒伟 , 乔丹 , 徐通通 , 张轲 , 邵永明 , 董荣 , 张珍珍 . 葡萄成熟度对‘赤霞珠'葡萄酒酚类物质及抗氧化能力的影响[J]. 食品与发酵工业, 2022 , 48(12) : 202 -208 . DOI: 10.13995/j.cnki.11-1802/ts.029086

Abstract

The composition and antioxidant capacity of polyphenols in four Cabernet Sauvignon wines with different maturity from Shihezi region of northern Tianshan Mountains were measured, the differences and correlations among samples were analyzed, and the effect of grape maturity affecting the antioxidant effect were explored. The results showed that grape maturity had a great influence on phenolic substances and antioxidant activity of wine, based on the phenolic content, DPPH free radical scavenging activity and ferric reducing ability measurement. The anthocyanin content increased with the increase of grape maturity, while the contents of flavonol and flavan-3-ol decreased. The difference in antioxidant activity was mainly caused by the difference in phenols. Flavonoids and flavan-3-ols had great influence on DPPH free radical scavenging rate. Anthocyanin acetylation substances could make low maturity wine show similar ferric reducing ability to high maturity wine.

Key words： wine; maturity; phenolic substances; antioxidant activity

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