樱桃酒中主要活性成分的分析

Analysis of Main Active Ingredients in Cherry Wine

本实验以山海关大樱桃为原料,比较分析泡制樱桃酒和酿造樱桃酒中主要营养物质的含量,以优化樱桃酒酿造的最佳工艺并评价其生物学功效。实验中采用分光光度计法测定樱桃酒中的两种活性物质的含量及利用单因素实验测定花青素分解速率。结果表明:泡制樱桃酒的黄酮含量为137.5 mg/L,多酚含量为651.5 mg/L;酿造樱桃酒的黄酮含量为313.9 mg/L,多酚含量为1 889.5 mg/L;花青素具有不耐热性以及在较高p H条件下易分解特性,在酿造樱桃酒时在低温及较酸性条件下保存,可防止酒中营养价值的流失。酿造樱桃酒中的两种主要活性成分的含量明显高于泡制樱桃酒,可见经过酿造的樱桃酒的营养价值更高。

This study takes Shanghaiguan cherry as raw material to prepare the infused cherry wineand brewed cherry wine and the main nutritional ingredients were compared and analyzed to evaluate theirbiological efficacy,and optimize suitable conditions of the brewed cherry wine.The active substances offlavonoids and polyphenols were determined from Cherry Wine by Spectrophotometry.The results showedthat flavonoids content was137.5mg/L,polyphenols content was651.5mg/L in infused cherry wine;meanwhile,flavonoids content was313.9mg/L,polyphenols content was1889.5mg/L in brewed cherrywine.It was also shown that anthocyanins are not heat resistant and easily decomposed at high pH condition.The brewed cherry wine should be stored under low temperature and acidic conditions to prevent the loss ofnutritional value of wine.The contents of the two main active ingredients in brewed cherry wine were obviouslyhigher than those of infused cherry wine,so the brewed cherry wine has higher nutritional value.