| 松针饮料酒发酵前后抗氧化能力的研究 |
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| 引用本文： | 洪玉涛,余晓斌,查勇.松针饮料酒发酵前后抗氧化能力的研究[J].酿酒科技,2006(10):31-33. |
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| 作者姓名： | 洪玉涛 余晓斌 查勇 |
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| 作者单位： | 1. 江南大学生物工程学院,江苏,无锡,214036;工业生物技术教育部重点实验室,江苏,无锡,214036
2. 江南大学生物工程学院,江苏,无锡,214036 |
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| 摘 要： | 研究了松针浸出液发酵前后其抗氧化能力的变化情况，结果发现，随着酒精度的提高，松针饮料酒中的水溶性黄酮和多酚含量逐渐降低，当酒精度达到13％Vol时，含量降低最为迅速，黄酮含量下降了43％，多酚含量下降了56％；清除超氧阴离子的能力下降了22％，清除羟基自由基能力下降了8％。
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| 关 键 词： | 松针饮料酒 发酵 抗氧化能力 |
| 文章编号： | 1001-9286(2006)10-0031-03 |
| 收稿时间： | 2006-07-05 |
| 修稿时间： | 2006年7月5日 |
Study on Anti-oxidative Activity of Pine Wine before and after Fermentation |
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| HONG Yu-tao,YU Xiao-bin,ZHA Yong.Study on Anti-oxidative Activity of Pine Wine before and after Fermentation[J].Liquor-making Science & Technology,2006(10):31-33. |
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| Authors: | HONG Yu-tao YU Xiao-bin ZHA Yong |
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| Affiliation: | 1. Bioengineering College; 2.Key Lab of Industrial Biotech, Ministry of Education, Southem Yangtze University, Wuxi, Jiangsu 214036, China |
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| Abstract: | The anti-oxidative activities of pine needle leaching solution before and after fermentation were studied.The research discovered that with the increase of liquor alcohol content,the water-soluble flavanone and the polyphenol content in pine needle liquor reduced gradually,when alcohol content achieved 13 %Vol,the content reduced rapidly(flavanone content dropped 43 % and polyphenol content dropped 56 %),and its ultra oxygen anion-removal ability and hydroxyl free radical-removal ability reduced by 22 % and by 8 % respectively. |
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| Keywords: | pine wine fermentation anti-oxidative activity |
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