紫甘薯酒抗氧化活性的研究

Research on the Antioxidant Activity of Pruple Sweet Potato Wine

采用果酒工艺制备紫甘薯酒,用还原能力、清除DPPH自由基能力、抑制脂质过氧化能力、金属螯合能力,研究了紫甘薯酒的抗氧化活性。结果表明,由熟紫薯:水=11:.5制作的紫甘薯酒比相同酒精度(约11%vol)的干红葡萄酒具有更强的抗氧化能力,发酵前后紫甘薯汁和紫甘薯酒的抗氧化活性相当。

Purple sweet potato wine was produced by the same techniques of fruit wine. The antioxidant activity of purple sweet potato wine was determined in terms of reducing capacity, scavenging acticity of DPPH radicals, inhibition of lipid peroxidation, and metal chelating activity. The results showed that the antioxidant capacity of purple sweet potato wine （cooked sweet potato：water=1：1.5） was stronger than that of claret under the same alcoholicity （about 11%vol） and the antioxidant activity of purple sweet potato juice was equal to that of purple sweet potato wine before and after the fermentation.