啤酒多酚的抗氧化性研究

The study of antioxidative activity ofpolyphenols in beer

通过TRAP值分析啤酒多酚抗氧化性 ,实验发现啤酒中 (+) -儿茶素和阿魏酸对抗氧化性贡献较大 ,花色苷类物质也有一定的贡献。并且酚类抗氧化能力一般都高于外加抗氧化剂 ,监测酿造过程氧化变化情况发现 。

The antioxidative activity of polyphenols in beer were detected by TRAP analysis. It was found that ferulic acid and (+)-catechin showed high antioxidant ability, and anthocyan also demonstrated good antioxidant ability. Moreover, most of phenolic compounds had higher antioxidant ability than that of other antioxidant additive, such as ascorbate. In addition, the TRAP value was a good indicator of antioxidative activity principally derived from polyphenols. It's useful for monitoring the oxidative changes during the brewing process.