葡萄酵素在天然发酵过程中体外抗氧化性能的变化

Changes in Antioxidant Activity of Grape-ferment in Vitro during Natural Fermentation Process

研究葡萄酵素在天然发酵过程中体外抗氧化能力的变化。以还原力、DPPH自由基清除能力、超氧自由基清除能力、羟基自由基清除能力和ABTS自由基清除能力为指标,多体系地考察发酵过程中抗氧化性能的变化,并进行相关性分析。试验结果表明,发酵过程中总酚含量从1.460 mg/m L升高到1.739 mg/m L,发酵前、后增加了19.1%,还原力、DPPH自由基清除能力、羟基自由基清除能力和ABTS自由基清除能力呈逐渐上升趋势,发酵前、后分别提高了17.2%,12.5%,7.0%和17.2%,超氧自由基清除能力呈先升高后略微降低再升高的趋势,发酵前、后提高了12.8%;还原力、DPPH自由基清除能力、超氧自由基清除能力、羟基自由基清除能力和ABTS自由基清除能力与总酚含量均具有显著的正相关性,相关系数分别为0.959,0.869,0.926,0,920,0.953,P<0.01。葡萄酵素在发酵过程中展现良好的抗氧化性能,抗氧化性能总体呈现上升趋势,与酚类物质变化相关性较大。

In order to study changes in antioxidant activity of grape-ferment in vitro during fermentation process,reducing power, scavenging activities on hydroxyl radical, superoxide radical, DPPH radical and ABTS radical cation were investigated and their correlation with total phenolic compounds were analyzed. The results of this study showed that the content of phenolic compounds varied from 1.460 to 1.739 mg/m L and increased by 19.1%. Compared with the beginning of fermentation, the reducing power, scavenging activities on DPPH radical, hydroxyl radical and ABTS radical cation were increased gradually and improved by 17.2%, 12.5%, 7.0% and 17.2%, respectively. And the scavenging activities on superoxide radical were first increased, then slightly decreased and then increased again and improved by 12.8%; the reducing power, free-radical scavenging activities of DPPH radical, superoxide radical, hydroxyl radical and ABTS radical cation were highly correlated with the content of phenolic compounds（r = 0.959, 0.869, 0.926, 0,920, 0.953, P〈0.01, respectively）. The above results suggested that grape-ferment had good antioxidant activities. The antioxidant of grape-ferment increased gradually during fermentation and highly correlated with phenolic compounds.