果酒中功效成分研究
发布时间：2018-12-14 23:56
【摘要】：目的水果含有丰富的营养物质和植物化学物,果酒则是以各种水果(包括野果)为原料发酵而成。由于果酒中所含活性成分缺乏系统研究报道,因此,本研究拟通过分析酒中所含活性成分,为果酒提供基础科学资料。方法选取不同原料的市售果酒(5种),检测其所含的有机酸、黄酮及酚类物质,并用氧自由基吸收能力测定抗氧化性。结果有机酸是果酒的主要功效成分之一,总有机酸之和在3 485.95~6 313.76 mg/L之间,不同果酒的有机酸组成均有差异;黄酮类化合物也是果酒的主要功效成分,蓝莓酒中种类最丰富,但含量低于山楂酒和红酒;另外,HPLC法还检测出多种酚类物质,山楂酒和红酒中种类最少,但含量高于其他果酒,特别是山楂酒中的表儿茶素(873.57 mg/L)和红酒中的没食子酸(550.62 mg/L);果酒的ORAC值在1 331.6~21 001.5μmol Trolox当量/ml之间,蓝莓酒最高。结论果酒含有丰富的有机酸、黄酮类和多酚类物质,并具有很强的抗氧化能力。
[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.
【作者单位】： 北京中科邦尼国际科技有限责任公司;北京市营养源研究所;中国疾病预防控制中心营养与食品安全所;
【基金】：国家科技支撑计划:代谢综合征防治功能成分的制备关键技术、活性评价及其应用(项目编号:2012BAD33B05) 北京市科学技术研究院萌芽计划资助
【分类号】：R151
[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.
【作者单位】： 北京中科邦尼国际科技有限责任公司;北京市营养源研究所;中国疾病预防控制中心营养与食品安全所;
【基金】：国家科技支撑计划:代谢综合征防治功能成分的制备关键技术、活性评价及其应用(项目编号:2012BAD33B05) 北京市科学技术研究院萌芽计划资助
【分类号】：R151
【共引文献】
相关期刊论文 前10条
1 张蔚;邵卫j;杭晓敏;胡天喜;;化学发光法测定脂质过氧化方法探索[J];安徽医药;2008年07期
2 邵卫梁;杭晓敏;胡天喜;张蔚;戴颜韵;;氧自由基吸收能力测定仪器及方法的考察[J];安徽医药;2011年04期
3 陆维克;张蕾;;覆盆子提取物抗氧化活性研究[J];广州化工;2011年18期
4 莫凌凌;李典鹏;;罗汉果花中黄酮甙类化合物的抗氧化活性研究[J];现代食品科技;2009年05期
5 赵晨m，
本文编号：2379545
本文链接：https://www.wllwen.com/yixuelunwen/yufangyixuelunwen/2379545.html
