山竹果皮浸泡酒的活性成分及抗氧化活性变化

Changes of active components and antioxidant activity of mangosteen peel soaked wine

以山竹果皮为原料制备浸泡酒,研究果皮浸泡过程中多酚、黄酮、花色苷等活性物质含量及色度的动态变化,并以DPPH自由基清除能力和铁离子还原能力(FRAP)为评价指标,探讨山竹果皮浸泡酒浸泡期间抗氧化活性变化。结果表明,果皮浸泡过程中活性成分溶出量均随浸泡时间的延长而增加,且烘干样品效果较好。其中花色苷含量在浸泡3 d时较高,为1.76 mg/L;黄酮、多酚含量在浸泡7 d时较高,含量分别为2.43 mg/m L、480.82μg/m L;浸泡5 d时酒色度达到最高,为0.34。抗氧化活性实验结果表明,在浸泡过程中,DPPH自由基清除率在第3天达到稳定,为77.77%,而还原能力在第7天达到稳定,为6.422×10^(-4)mmol。因此,烘干的山竹果皮用白酒浸泡7 d后,得到的酒液中主要活性成分含量较高,抗氧化作用较好。

Soaked wine was prepared using mangosteen peel as raw material. The dynamic changes of active substances contents including polyphenols, flavonoids, anthocyanins and others and chromaticity were studied during the peel soaking process. Using DPPH free radical clearing capacity and ferric ion reducing antioxidant power （FRAP） as indicators, antioxidant activity changes of mangosteen peel soaked wine were explored during the soaking period. The results showed that the dissolution of active components increased with the prolonged soaking time in the peel soaking process, and the effect of drying samples were better. The content of anthocyanin was 1.76 mg/L when soaked for 3 d. The contents of flavonoids and polyphenols were higher when soaked for 7 d, and the contents were 2.43 mg/ml and 480.82 μg/ml, respectively. The highest chromaticity was 0.34 when soaked for 5 d. The results of antioxidant activity experiments showed that the DPPH free radical clearing rate reached stable and was 77.77% in the 3 d during the soaking process. However, the FRAP reached stable on the 7 d and was 6.422×10-4 mmol during the soaking process. Therefore, the main active components contents were higher, and antioxidant activity was better in mangosteen peel soaked wine after the dried mangosteen peel soaked for 7 d with Baijiu.