红枣多酚在酿酒过程中的动态变化初探

Dynamic variation of phenolic compounds during the production of red jujube wine

采用优质红枣和良好工艺,全程跟踪枣酒酿造,多点采样并严格制备,测定各样品总酚、黄酮含量及产品、酒渣中酚类对DPPH.和ABTS+的清除能力。结果表明:枣酒酿造中,酚类物质仅部分转至酒液。蒸煮浸提是其损失的主要原因,主、后发酵期间,酚类物质也有损失,但酒液中主要表现为总黄酮的损失。果胶酶处理利于其向酒液转移。成品酒和酒渣中的酚类均有较强抗氧化能力。

The contents of total phenolics and flavonoids in the production of red jujube wine were determined and their capacities of scavenging DPPHo and ABTS＋ in the final product and extraction from jujube pomace were further determined. The results showed that there was only a part of phenolics transferred from raw material to liquor during the production of red jujube wine. The steam extraction was the main cause ofphenolics loss. The loss of flavonoids was mainly in liquor. Pectinase treatment was beneficial to phenolics transfer into liquor. The phenolics in the product and residues had high antioxidant abilities.