不同发酵处理对桑葚果酒发酵期间抗氧化成分及活性研究

Study on Different Fermentation Treatment Antioxidant Constituents and Activities of Mulberry Wine during Fermentation

以"十大"桑葚为原料,研究是否补糖和不同发酵温度对桑葚果酒发酵过程中花色苷、总酚降解率、色度变化率及抗氧化活性的影响。研究结果表明:不添加糖水、在15℃条件下发酵的桑葚酒中花色苷、总酚降解率以及色度变化率较小,羟基、DPPH自由基的清除率以及对铁离子的还原能力较大。通过相关性分析得到花色苷含量、总酚含量、自由基清除率以及还原力之间有显著的相关性(p<0.01)。

The effects of sugar supplementation and different fermentation temperatures on the degradation rate of anthocyanins, total phenol degradation rate, chroma change rate and antioxidant activity were studied in the process of fermentation of mulberry fruit by ＂ten＂ mulberry. The results showed that the removal rate of anthocyanins, total phenol degradation rate and chroma change rate of fermented mulberry wine under the condition of no addition of sugar water were lower, and the removal rate of hydroxyl radical, DPPH radical and the reduction ability of iron ions were higher. There was a significant correlation among anthocyanin content, total phenol content, free radical scavenging rate and reducing power（p0.01） by correlation analysis.