石榴酒酿造过程中的多酚及其抗氧化性

Polyphenol Content and Antioxidant Properties of Pomegranate Wine in Production Process

使用福林酚法测定石榴酒的总酚含量,以还原能力、DPPH自由基清除能力、超氧阴离子清除能力及羟基清除能力为抗氧化指标,对石榴酒酿造过程中多酚含量及抗氧化能力进行分析。结果表明,在酿造过程中,石榴酒总酚、DPPH自由基清除能力、超氧阴离子清除能力及羟基清除能力在酿造过程中稍微有所下降,但最终趋于稳定并维持在较高水平,还原能力则始终保持恒定,与原汁相比无明显损失。石榴酒作为一种新型养生果酒,其多酚含量较高,表现出较强的抗氧化能力。同时,本试验中所选的3种酿酒酵母在酿造过程中对石榴酒的抗氧化能力的影响彼此之间无显著差异。

Polyphenol content and antioxidant properties of pomegranate wine in production process were investigated in this paper.The content of total phenols of pomegranate wine was measured by Folin-Ciocalteu. Antioxidant properties were expressed as radical scavenging activities of DPPH, hydroxyl ions scavenging activity, superoxide anion radical scavenging activity, and reducing capacity.The results showed that in fermentation stage, the total phenols, radical scavenging activity of DPPH, superoxide anion radical scavenging activity, and hydroxyl ions scavenging activity of pomegranate wine decreased slightly in the fermentation stage. However, all these indexes tended to be stable in aging stage. The reducing capacity of pomegranate wine which kept stable in the whole production process, showed no significant difference to the unfermented pomegranate juice. The content of polyphenol was comparatively high in pomegranate wine, the wine expressed strong antioxidant properties. Besides, the antioxidant properties of pomegranate wine produced with the three Saccharomyces cerevisiae also showed no significant difference with each other.