红豆越橘果酒发酵过程总酚及总黄酮含量的变化

The Change in Polyphenols Content and Flavonoids Content during the Fermentation of Vaccinium vitis-idaea Wine

利用红豆越橘浆果发酵生产红豆越橘果酒,采用Folin-酚法对不同发酵时间红豆越橘果酒中的总酚含量进行检测;采用以Na NO2-Al(NO3)3-Na OH为显色剂的分光光度法对红豆越橘果酒中的总黄酮含量进行检测。结果表明,红豆越橘果酒在酿造过程中,原汁总酚含量为2235.1 mg/L,发酵15 d时,下降到2057.2 mg/L,发酵15 d后总酚含量下降的速率十分缓慢。原汁中的黄酮含量为761.7 mg/L,发酵20 d时下降到670.3 mg/L,发酵20 d后总酚含量下降趋于缓慢。发酵15 d后和发酵20 d后的红豆越橘果酒均达到国标要求。感官评定结果:发酵15 d时,红豆越橘果酒的感官评定得分为92.8分;发酵20 d时,红豆越橘果酒的感官评定得分为90.0分。

Vaccinium vitis-idaea was fermented to produce Vaccinium vitis-idaea wine. At different fermenting periods, total polyphenols con-tent in the wine was measured by Folin-phenol method, and total flavonoids content was measured by spectrophotometric method （NaNO2-Al （NO3）3-NaOH as the chromogenic reagent）. The results showed that, in the manufacturing process of Vaccinium vitis-idaea wine, total polyphe-nols content in original Vaccinium vitis-idaea juice was 2235.1 mg/L, after 15 d fermentation, it decreased to 2057.2 mg/L, afterwards, it de-creased quite slowly;total polyphenols content in original Vaccinium vitis-idaea juice was 761.7 mg/L, after 20 d fermentation, it decreased to 670.3 mg/L, afterwards, it decreased slowly. Vaccinium vitis-idaea wine after 15 d/20 d fermentation met national standards. Sensory evaluation results indicated that wine after 15 d fermentation got the score of 92.8 and wine after 20 d fermentation got the score of 90.0.