苹果酒酚类物质研究进展

Research Progress in Phenols in Cider

苹果酒中含有多种酚类物质,主要是酚酸类和类黄酮类化合物,酚酸类包括绿原酸、原儿茶酸和p-香豆酸等,类黄酮类主要是黄烷-3-醇类,包括儿茶素、表儿茶素等。这些成分对苹果酒的风味、颜色和质量起着重要作用。综述了苹果酒中的酚类化合物及其作用机理,并简要介绍了酚类物质的测定方法。

Cider contains lots of phenols mainly including phenolic acids and flavonoid compounds. Phenolic acids include chlorogenic acid, protocatechuic acid and p-coumaric acid etc. Flavonoid compounds are mainly flavan-3-alcohols including catechin and epicatechin etc. These compounds play important roles in the flavor, the color, and the quality of cider. The phenols and their working mechanism in cider were reviewed in this paper and the determination methods of phenols were introduced briefly.