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野生葡萄及葡萄酒抗氧化活性和抗菌性研究(PDF)

《广西植物》[ISSN:1000-3142/CN:45-1134/Q]

期数:
2014年04期
页码:
510-514
栏目:
植物化学与化学生物学
出版日期:
2014-07-20

文章信息/Info

Title:
Antioxidant activity and antibacterial property of wild grape and grape wine
文章编号:
1000-3142(2014)04-0510-06
作者:
陈洁梅1 缪冰旋1 张灿辉1 王琳欢2 艾 田1
1. 暨南大学 生物工程学系, 广州 510632; 2. 北京师范大学 香港浸会大学 联合国际学院 食品科学与工程系, 广东 珠海 519085
Author(s):
CHEN Jie-Mei1 MIAO Bing-Xuan1 ZHANG Can-Hui1 WANG Lin-Huan2 AI Tian1
1. College of Life Science and Technology, Jinan University, Guangzhou 510632, China; 2. Derpartment of Food Science and Technology, United International College, Zhuhai 519035, China
关键词:
葡萄酒 野生葡萄 多酚 抗氧化活性 抗菌性
Keywords:
wine wild grape polyphenols antioxidant activity antibacterial property
分类号:
Q946
DOI:
10.3969/j.issn.1000-3142.2014.04.016
文献标识码:
A
摘要:
选取广西、湖南等地野生葡萄,与经典酿酒葡萄比较,研究抗氧化活性和活性物质,同时监测葡萄酒发酵过程中各指标的动态变化,并对不同品种葡萄酒的抗菌性进行研究。结果表明:赤霞珠的酚类含量和抗氧化活性高于野生葡萄和玫瑰香葡萄,但野生葡萄酒的抗菌性能显著优于赤霞珠和玫瑰香葡萄酒。葡萄酒在发酵过程中其抗氧化活性和酚类物质含量均随发酵过程的进行而升高; 总抗氧化活性与总酚含量、氧自由基清除能力与原花青素含量成显著正相关,相关系数均大于0.989; 总花色苷含量在发酵初期上升,后期下降,葡萄酒颜色变浅。
Abstract:
Comparing with the classic wine grapes,the wild grapes from Guangxi and Hunan were selected to analyze their antioxidant activity and active substances. The dynamic change of each indicator in the fermentation process was monitored and the antibacterial property of different grape wines was studied. The results showed that the total phenol content and antioxidant activity of cabernet sauvignon were higher than the wild grapes and muscat grape. But the antibacterial activity of wild grape wines were superior to that of cabernet sauvignon and muscat grape wine. During the fermentation process of wines,their antioxidant activity and total phenol content increased. The total antioxidant activity and total phenol content had a significant positive correlation,as well as the oxygen radical scavenging capacity and procyanidins content. The correlation coefficients were greater than 0.989. The total anthocyanin content rose in the initial fermentation and fell in the late. The wine color became shallow with it.

参考文献/References

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Wang XF(王雪飞),Zhang H(张华). 2012. Research Advances of Polyphenols Physiology Function(多酚类物质生理功能的研究进展)[J]. Food Res Develop(食品研究与开发),33(2):211-214
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Zhou DQ(周德庆),Zhang SL(张双灵),Xin SC(辛胜昌). 2004. Review on the function and application of sulphite in food processing(亚硫酸盐在食品加工中的作用及其应用)[J]. Food Sci(食品科学),25(12):198-201
Brand Williams,Cuvelier ME,Berset C.1995.Use of a free radical method to evaluate antioxidantactivity[J].Lebensm-Wissenschaftund-Technogie,28(1):25-30
Li JH(李建慧),Ma HJ(马会建). 2008. Studies on Antimicrobial Effect of Grape-polyphenols(葡萄多酚抑菌效果的研究)[J]. J Chin Inst Food Sci & Technol(中国食品学报),8(2):100-107
Li H(李华),Xiao FC(肖付才),Yuan CL(袁春龙),et al. 2007. Determination of the proanthocyanidin in the ultrafine powder of grape seeds by catalytic colorimetry with ferric ions(铁盐催化比色法测定葡萄籽超微粉中的原花青素)[J]. Food Res Develop(食品研究与开发),28(9):114-117
Rebelo MJ,Rego R,Ferreira M,et al. 2013. Comparative study of the antioxidant capacity and polyphenol content of Douro wines by chemical and electrochemical methods[J]. Food Chem,141:566-573
Vaquero MJ,Alberto MR,Manca de Nadra MC,et al. 2007. Antibacterial effect of phenolic compounds from different wines[J]. Food Control,18:93-101
Stockham K,Sheard A,Paimin R,et al. 2013. Comparative studies on the antioxidant properties and polyphenolic content of wine from different growing regions and vintages,a pilot study to investigate chemical markers for climate change[J]. Food Chem,140:500-506
Sun JC(孙婧超),Liu YT(刘玉田),Zhao YP(赵玉平),et al. 2011. Optimization of analytical condition of determining anthocyanins content in blueberry wine by pH-differential method(pH示差法测定蓝莓酒中花色苷条件的优化[J]. Chin Brew(中国酿造),11:171-174
Smirnoff N,Cumbes QJ. 1989. Hyroxyl radical scavenging activity of compatible solutes[J]. Phytochemistry,28(4):1 057-1 060
Tang CH(唐传核),Yang XQ(杨晓泉). 2003. Recent advances in bioactive components in grape and wine(II)anti-oxiditive activity and cardiovascular diseases preventing effects(葡萄及葡萄酒生物活性物质的研究概况(II)抗氧化以及预防心血管疾病效果)[J]. Chin Food Addit(中国食品添加),2:48-55
Wang XF(王雪飞),Zhang H(张华). 2012. Research Advances of Polyphenols Physiology Function(多酚类物质生理功能的研究进展)[J]. Food Res Develop(食品研究与开发),33(2):211-214
Xu YJ(许雅娟),Zhao YJ(赵艳景),Hu H(胡虹). 2006. Research on the meas. urement of the SOD activity via pyrogallol auto-oxidation(邻苯三酚自氧化法测定超氧化物歧化酶活性的研究)[J]. J Southwest Univ:Nat Sci edit(西南民族大学学报自然科学版),32(06):1 207-1 209
DQ(周德庆),Zhang SL(张双灵),Xin SC(辛胜昌). 2004. Review on the function and application of sulphite in food processing(亚硫酸盐在食品加工中的作用及其应用)[J]. Food Sci(食品科学),25(12):198-201

备注/Memo

备注/Memo:
收稿日期: 2014-01-06
修回日期: 2014-02-27
基金项目: 国家自然科学基金(61078040); 广东省教育部产学研结合项目(2010B090400379)。
作者简介: 陈洁梅(1965-),女,广西玉林人,博士,副教授,主要从事发酵与应用微生物研究,(E-mail)tchjm@jnu.edu.cn。
更新日期/Last Update: 2014-07-20