红提葡萄不同发酵阶段功能性及抗氧化性研究

为研究红提葡萄在不同发酵阶段的品质变化,提高红提葡萄的产品价值,文章采用功能性成分和抗氧化能力的测定方法,结合主成分分析,对红提原汁、果酒和果醋的功能性成分(VC、花色苷、总酚和总黄酮)和抗氧化能力(总抗氧化能力、还原能力、DPPH、ABTS和羟自由基)进行测定分析。结果显示:红提原汁、果酒和果醋三者的功能性成分含量有较大的差异,其中红提果醋的总酚和总黄酮含量较高(总酚8.5mg/dL、总黄酮30mg/dL),造成这种差异可能是不同发酵阶段的菌种不同所引起的;在抗氧化性方面,红提果醋具有较高的抗氧化能力。该研究对红提葡萄不同发酵阶段产生的变化进行了分析,为不同加工过程的品质变化提供了依据。

Study on Functionality and Antioxidant Activity of Red Grape in Different Fermentation Stages

In order to study the quality changes of red grape in different fermentation stages and improve the product value of red grape,in this paper,the functional components(vitamin C,anthocyanins,total phenols and total flavonoids)and antioxidant capacity(total antioxidant capacity,reducing capacity,DPPH,ABTS and hydroxyl free radicals)of red grape juice,fruit wine and fruit vinegar are determined and analyzed by the determination method of functional components and antioxidant capacity combined with principal component analysis.The results show that the content of functional components in red grape juice,fruit wine and fruit vinegar are quite different,and the content of total phenols and total flavonoids in red grape fruit vinegar is relatively higher(total phenols is 8.5 mg/dL,total flavonoids is 30 mg/dL),which might be caused by different strains in different fermentation stages.Red grape fruit vinegar has higher antioxidant capacity in the aspect of antioxidant activity.In this study,the changes of red grape in different fermentation stages are analyzed,which has provided a basis for the quality changes of red grape in different processing processes.