摘要
笃斯越桔中含有丰富的花色苷类成分,在笃斯越桔果酒加工过程的主要阶段(原汁、发酵2、7 d、后酵30 d和新酒)监测总酚和花色苷的含量及其抗氧化能力。在笃斯越桔果酒各加工过程中,花色苷和总酚含量主要呈递减趋势,新酒中多酚和花色苷含量较发酵2 d中的分别减少了16.8%和17.4%。果酒各加工过程中,清除自由基能力随花色苷和总酚含量递减而递减,新酒清除羟基自由基能力和清除超氧自由基能力较发酵2 d中的分别下降了22.5%和14.9%。花色苷和总酚含量与清除羟基自由基能力相关系数在0.97以上,说明它们具有较高的相关性。
Vaccinium u/iginasum L. contains abundance of anthocyanin. The contents of polyphenols and anthocyanin of Vaccinium u/iginasum L. and their antioxidant activities during wine processing （raw juice, fermented 2, 7 d, post-fermented 30 d, new wine ） were measured. The contents of polyphenols and anthocyanin and their activities of radical scavenging mainly showed the tendency of decrease during the wine processing. The contents of polyphenols and anthocyanin in new wine were 16.8% and 17.4% lower than those in fermented 2 d. the activities of radical scavenging of new wine were 22.5% and 14.9% lower than those of fermented 2 d. Correlation coefficient of contents of polyphenols and anthocyanin in the fruit of Vacciniurn uliginasumL. and their capacities of OH- radical scavenging were higher than 0.97, which showed they had high relevance.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2010年第3期120-124,共5页
Journal of Northeast Agricultural University
基金
东北农业大学创新团队基金
东北农业大学农业部寒地作物生理生态重点开放实验室开放基金
关键词
笃斯越桔
果酒
花色苷
总酚
抗氧化活性
Vaccinium uliginasum L.
wine
anthocyanin
total phenolics
antioxidant activities
