食品科学 ›› 2011, Vol. 32 ›› Issue (11): 14-20.doi: 10.7506/spkx1002-6630-201111004

• 基础研究 • 上一篇    下一篇

罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响

房玉林,孟江飞,张昂,张振文,刘金串,韩国民,刘树文   

  1. 1. 西北农林科技大学葡萄酒学院 2. 陕西省葡萄与葡萄酒工程技术研究中心
  • 出版日期:2011-06-15 发布日期:2011-05-13
  • 基金资助:
    国家现代农业(葡萄)产业技术体系项目(nycytx-30-2p-04); 西北农林科技大学青年学术骨干支持计划项目(Z111020611)

Effect of Storage Time on Phenolic Components and Antioxidant Activity of Red Wine

FANG Yu-lin1,2,MENG Jiang-fei1,ZHANG Ang1,ZHANG Zhen-wen1,2, LIU Jin-chuan1,HAN Guo-min1, LIU Shu-wen1,2,*   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China; 2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
  • Online:2011-06-15 Published:2011-05-13

摘要: 为研究罐储对葡萄酒中酚类成分的影响,将葡萄酒密封于120 t不锈钢罐中陈酿3年,检测各酚类组分变化情况。结果表明:罐储陈酿1年后,赤霞珠葡萄酒中总酚含量变化不显著,总黄酮与总黄烷醇含量达到最大值,此后随陈酿时间延长逐渐降低;总花色苷从陈酿开始,含量逐步降低且降幅显著。陈酿过程中,羟基苯甲酸主体由水杨酸变为没食子酸,总含量逐步下降,相对比例要高于另一类非黄酮类酚类--羟基肉桂酸。所有单体酚类化合物中,以儿茶素含量为最高;多数酚类在陈酿1年后含量达到峰值,此后逐渐降低;整个陈酿期间,黄酮类酚类相对含量增加,非黄酮类酚类相对含量降低。DPPH自由基清除能力与Cu2+还原力在1年陈酿后达到最高,此后逐渐减弱;羟自由基清除力在整个陈酿期间逐步下降。在DPPH自由基清除力与Cu2+还原力方面,羟基肉桂酸类多酚抗氧化能力强于羟基苯甲酸;水杨酸、槲皮素及阿魏酸对羟自由基具有强清除能力。

关键词: 酚类化合物, 红葡萄酒, 罐储, 抗氧化活性

Abstract: In order to explore the effect of storage time on phenolic components of red wine, red wine from Cabernet Sauvignon was sealed in stainless steel tanks for 3 years, and variations in phenolic components and total antioxidant capability during aging period were detected. The results indicated that total phenols did not exhibit an obvious change after storage for 1 year; in addition, total flavonoids and total flavanols in red wine reached up to their respective maximum values, and then exhibited a gradual decrease with extended aging time. However, total anthocyanins revealed a gradual decrease. During the storage period, gallic acid gradually replaced salicylic acid as the major hydroxybenzoic acid, and the total content exhibited a gradual downward trend but remained higher than hydroxycinnamic acid, another phenolic acid. Among all the identified phenols, the content of catechin was the highest. Most of the identified phenols reached their peaks after 1 year of aging, followed by a progressive decline. During the whole aging period, the relative content of flavonoids was increased, while the relative content of non-flavonoids exhibited an opposite change. DPPH scavenging capability and cupric ion reducing anti- oxidant capacity (CUPRAC) reached their maximum values after aging for 1 year, and then declined gradually; in contrast, hydroxyl radical scavenging capability exhibited a gradual decrease throughout the aging period. In terms of DPPH scavenging capability and CUPRAC, hydroxycinnamic acid had stronger antioxidant activity than hydroxybenzoic acid; on the other hand, salicylic acid, quercetin and ferulic acid had strong hydroxyl radical scavenging capability.

Key words: dry red wine, sealing in stainless steel tanks, phenolic compounds, antioxidant activity

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