【摘要】：目的水果含有豐富的營養(yǎng)物質(zhì)和植物化學(xué)物,果酒則是以各種水果(包括野果)為原料發(fā)酵而成。由于果酒中所含活性成分缺乏系統(tǒng)研究報(bào)道,因此,本研究擬通過分析酒中所含活性成分,為果酒提供基礎(chǔ)科學(xué)資料。方法選取不同原料的市售果酒(5種),檢測其所含的有機(jī)酸、黃酮及酚類物質(zhì),并用氧自由基吸收能力測定抗氧化性。結(jié)果有機(jī)酸是果酒的主要功效成分之一,總有機(jī)酸之和在3 485.95~6 313.76 mg/L之間,不同果酒的有機(jī)酸組成均有差異;黃酮類化合物也是果酒的主要功效成分,藍(lán)莓酒中種類最豐富,但含量低于山楂酒和紅酒;另外,HPLC法還檢測出多種酚類物質(zhì),山楂酒和紅酒中種類最少,但含量高于其他果酒,特別是山楂酒中的表兒茶素(873.57 mg/L)和紅酒中的沒食子酸(550.62 mg/L);果酒的ORAC值在1 331.6~21 001.5μmol Trolox當(dāng)量/ml之間,藍(lán)莓酒最高。結(jié)論果酒含有豐富的有機(jī)酸、黃酮類和多酚類物質(zhì),并具有很強(qiáng)的抗氧化能力。
[Abstract]:Objective fruits are rich in nutrients and phytochemicals, and fruit wine is fermented from various fruits (including wild fruits). Due to the lack of systematic research reports on the active components in fruit wine, this study intends to provide basic scientific data for fruit wine by analyzing the active components in wine. Methods the organic acids, flavonoids and phenols were detected in 5 kinds of fruit wines with different raw materials, and the antioxidant activity was determined by oxygen free radical absorption ability. Results Organic acid was one of the main effective components of fruit wine. The sum of total organic acids was between 3 485.95 and 6 313.76 mg/L, and the composition of organic acids in different fruit wines was different. Flavonoids are also the main components of fruit wine, blueberry wine is the most abundant, but the content is lower than Hawthorn wine and red wine; In addition, many phenolic substances were detected by HPLC method. Hawthorn wine and red wine had the lowest species, but the content was higher than that of other fruit wines, especially epicatechin (873.57 mg/L) in Hawthorn wine and Gallic acid (550.62 mg/L) in red wine. The ORAC value of fruit wine was between 1 331.6 and 21 001.5 渭 mol Trolox equivalent / ml, and blueberry wine was the highest. Conclusion Fruit wine is rich in organic acids, flavonoids and polyphenols, and has strong antioxidant ability.
【作者單位】： 北京中科邦尼國際科技有限責(zé)任公司;北京市營養(yǎng)源研究所;中國疾病預(yù)防控制中心營養(yǎng)與食品安全所;
【基金】：國家科技支撐計(jì)劃:代謝綜合征防治功能成分的制備關(guān)鍵技術(shù)、活性評(píng)價(jià)及其應(yīng)用(項(xiàng)目編號(hào):2012BAD33B05) 北京市科學(xué)技術(shù)研究院萌芽計(jì)劃資助
【分類號(hào)】：R151

【共引文獻(xiàn)】

相關(guān)期刊論文 前10條

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本文編號(hào)：2379545