茶多酚对苹果酒抗氧化作用的研究

Antioxidant Function of Tea Polyphenols in Cider

[目的]研究茶多酚在苹果酒中的抗氧化作用。[方法]通过单因素和L9(34)正交试验考察茶多酚的量、发酵温度、接种量对苹果酒褐变程度的影响,得出在研究水平范围内茶多酚抗氧化的最优条件。[结果]研究得出,茶多酚对苹果酒的抗氧化的最优条件为:茶多酚的量0.20‰,发酵温度20℃,接种量0.12%,此条件下苹果酒的吸光度值为0.282。各因素对苹果酒吸光度值的影响从主到次的顺序为:发酵温度、茶多酚浓度、接种量。[结论]研究可为天然抗氧化剂茶多酚代替化学抗氧化剂二氧化硫的可行性提供参考。

[ Objective ] This paper studies antioxidant function of tea polyphenols in cider. [ Method ] Through single factor test and L9 （ 3^4 ） orthogonal experiment, effects of tea polyphenols content, fermentation temperature, inoculation amount on the browning degree of cider were studied, tea polyphenols antioxidant optimal conditions were obtained. [ Result ] The excellent conditions for tea polyphenols： Volume 0.20%, fermentation temperature 20 ℃, inoculation volume 0.12%, the conditions of cider absorbance value of 0.282. The influence factors on cider absorbance values are in order fermentation temperature, concentration of tea polyphenols, inoculation amount. [ Conclusion ] The study can provide reference for feasibility of natural antioxidant tea polyphenols replacing chemical antioxidants SO2.