干燥方式对葡萄皮多酚及其抗氧化活性的影响

doi:10.7506/spkx1002-6630-201311026

食品科学 ›› 2013, Vol. 34 ›› Issue (11): 117-121.doi: 10.7506/spkx1002-6630-201311026

干燥方式对葡萄皮多酚及其抗氧化活性的影响

郭泽美1，任章成1，陈腾1，马娜娜1，房玉林1,2,*

1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100

收稿日期:2012-03-01 修回日期:2013-03-18 出版日期:2013-06-15 发布日期:2013-06-03
通讯作者: 房玉林 E-mail:fangyulin@nwsuaf.edu.cn
基金资助:
陕西省科技攻关项目(2012K01-25)；国家林业局“948”项目(2009-04-09)；
西安市科技创新支撑计划项目(NC10003)；国家现代农业(葡萄)产业技术体系建设专项(nycytx-30-2p-04)

Effect of Drying Methods on Polyphenols Content and Antioxidant Activity of Grape Skin

GUO Ze-mei1，REN Zhang-cheng1，CHEN Teng1，MA Na-na1，FANG Yu-lin1,2,*

1. College of Enology, Northwest A&F University, Yangling 712100, China；
2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China

Received:2012-03-01 Revised:2013-03-18 Online:2013-06-15 Published:2013-06-03
Contact: FANG Yu-lin E-mail:fangyulin@nwsuaf.edu.cn

摘要/Abstract

摘要：

研究不同干燥方式对葡萄皮渣总酚、总类黄酮、总黄烷-3-醇、总花色苷含量及其DPPH自由基清除能力和铁氰化钾还原力的影响。结果表明：经晒干、冻干、烘干和阴干处理的葡萄皮渣相互间酚类物质含量差异很大，其中烘干处理的样品总酚、总黄烷-3-醇和总花色苷含量均最高，其抗氧化能力也最强。相关性分析显示各酚类物质含量及抗氧化活性指标间均呈正相关，其中总酚和总黄烷-3-醇含量与抗氧化活性相关性显著(P＜0.05)。综合评价得烘干处理的葡萄皮渣多酚类物质损失最少，其抗氧化能力最强，日晒干燥处理次之，但较其他2种干燥方式要好。但考虑加工成本和实际情况，酒厂可采用日晒方式干燥葡萄皮渣。

关键词: 葡萄皮, 干燥方式, 酚类物质, 抗氧化活性

Abstract:

The effect of different drying methods on the content of total polyphenols, flavonoids, flavan-3-ols, anthocyanin
in grape skin was investigated as well as their antioxidant properties such as DPPH radical scavenging capacity and
potassium ferricyanide reducing power. The results showed that the contents of phenolic compounds in grape skin
processed by sun drying, freeze-drying, oven-drying and air-drying were significantly different. The highest contents of total
polyphenols, flavan-3-ols and anthocyanins were found in oven-dried samples, which were also found to have the strongest
antioxidant activity. The positive correlation between the contents of various polyphenols and the total antioxidant activity
was found to be significant (P ＜ 0.05) for polyphenols and flavan-3-ols. A comprehensive evaluation showed that oven
drying led to the lowest loss of phenolic compounds and the strongest antioxidant activity of dried grape sikn followed by
sun drying, which was superior to freeze-drying and air-drying. Nevertheless, from the viewpoint of pratical production and
cost, sun drying is a recommended drying method for grape skin.

Key words: grape skins, drying methods, polyphenols, antioxidant activity

中图分类号:

TS218

郭泽美1，任章成1，陈腾1，马娜娜1，房玉林1,2,*. 干燥方式对葡萄皮多酚及其抗氧化活性的影响[J]. 食品科学, 2013, 34(11): 117-121.

GUO Ze-mei1，REN Zhang-cheng1，CHEN Teng1，MA Na-na1，FANG Yu-lin1,2,*. Effect of Drying Methods on Polyphenols Content and Antioxidant Activity of Grape Skin[J]. FOOD SCIENCE, 2013, 34(11): 117-121.

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干燥方式对葡萄皮多酚及其抗氧化活性的影响

Effect of Drying Methods on Polyphenols Content and Antioxidant Activity of Grape Skin

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