萨兹酒花对葡萄酒抗氧化活性的影响
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摘要
以葡萄酒酿造工艺为基础,加入不同量的萨兹酒花,向葡萄酒中融入酒花丰富的酚类物质酿造出独特的萨兹酒花葡萄酒。以未加酒花的葡萄酒为空白对照,探究萨兹酒花葡萄酒的褐变程度、酚类物质含量变化以及对其抗氧化活性进行分析,并筛选出最佳的酒花添加量。结果表明,在实验条件下,萨兹酒花的加入能在不同程度上提高葡萄酒的总酚含量以及抗氧化活性;比较发现,酒花添加量比例为1:4的酒花葡萄酒总酚含量、抗氧化活性均强于其他组。
The saaz hop wines, which was brewed on the basis of the making of wines, and it added different amounts of saaz hop and the phenolic substances rich in hop. In this study, compared with wines without hop, the change of total phenols, antioxidant activity and browning degree during saaz hop wines were researched. Then selected the best amount of hop. The results showed that the addition of saaz hop could increase the total phenol content and antioxidant activity of wines. It was found that the content of total phenols in hop wines and its antioxidant activity with an additive amount of 1:4 was stronger than that in other groups.
The saaz hop wines, which was brewed on the basis of the making of wines, and it added different amounts of saaz hop and the phenolic substances rich in hop. In this study, compared with wines without hop, the change of total phenols, antioxidant activity and browning degree during saaz hop wines were researched. Then selected the best amount of hop. The results showed that the addition of saaz hop could increase the total phenol content and antioxidant activity of wines. It was found that the content of total phenols in hop wines and its antioxidant activity with an additive amount of 1:4 was stronger than that in other groups.
引文
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[2]Rebelo M J,Rego R,Ferreira M,et al.Comparative study of the antioxidant capacity and polyphenol content of Douro wines by chemical and electrochemical methods[J].Food Chemistry,2013,141(1):566﹣573.
[3]高原,王福玲,贾琦,等.红葡萄酒、桃红葡萄酒和白葡萄酒的抗氧化活性比较[J].化学工程师,2016,30(10):59﹣62.
[4]胡名志.葡萄酒弃二氧化硫的探析[J].酿酒科技,2016,43(8):84﹣87.
[5]郭安鹊.葡萄酒氧化褐变的机制及二氧化硫抗氧化替代物的研究[D].杨凌:西北农林科技大学,2007:13.
[6]Gerh?user C,Gerhauser C.Beer constituents as potential cancer chemopreventive agents[J].European Journal of Cancer,2005,41(13):1941﹣1954.
[7]刘莎.啤酒花多酚的纯化及抗氧化活性研究[D].乌鲁木齐:新疆大学,2011:17.
[8]叶海生.酒花与酒花制品抗氧化特性的研究[J].啤酒科技,2009,(2):68﹣70.
[9]韩爽,陈乃维.萨兹酒花中的多酚物质[J].啤酒科技,2008,(8):65﹣66.
[10]南景日,饶胜其,方维明,等.多酚类物质对啤酒质量的影响[J].农业工程,2013,3(3):79﹣82.
[11]白姗姗,张莹莹,赵强,等.啤酒花废弃枝叶多酚、黄酮含量与抗氧化活性的相关性分析[J].食品科学,2018,(3):41﹣47.
[12]Sioumis N,Kallithraka S,Tsoutsouras E,et al.Browning development in white wines:dependence on com﹣positional parameters and impact on antioxidant characteristics[J].European Food Research&Technology,2005,220(3﹣4):326﹣330.
[13]乌日娜,钟秋平,李雯.不同酵母发酵的火龙果酒抗氧化活性及颜色变化[J].中国酿造,2017,36(01):102﹣106.
[14]单虹宇,于雅静,吕远平.玛咖生物碱抗氧化活性及稳定性的研究[J].食品科技,2018,(7):197﹣202.
[15]李政红,张玉星,葛会波.梨果实提取物的体外抗氧化活性[J].食品科技,2018,(7):193﹣197.
[16]梁莎.“媚丽”葡萄酒抗氧化性的研究[D].杨凌:西北农林科技大学,2012:22.
[17]李华,王华,袁春龙,等.葡萄酒品尝学[M].北京:科学出版社,2007:136.
[18]陈丽琼.葡萄酒贮藏期间主要理化指标和抗氧化活性的动态变化研究[D].兰州:兰州理工大学,2016:18.
[19]房玉林,孟江飞,张昂,等.罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响[J].食品科学,2011,32(11):14﹣19.