Peel Effects on Phenolic Composition,Antioxidant Activity,and Making of Pomegranate Juice and Wine

Pomegranate peel was used in juicing to find out its effects on the juice products’ (storable juice and wine) sensory property, polyphenols composition, and antioxidant ability. Macroporous resin was used to purify the polyphenols, and 6 different in vitro assays were used to comprehensively determine the antioxidant activity of each. The results showed that juicing with peel made the juice bitter and astringent, but contributed better sensory quality to wine. Peel contributed higher total polyphenols and flavonoids, but lower anthocyanins to the juice products, and caused the phenolics content to fluctuate more dramatically during making wine than the storable juice. Polyphenols purified from the juice products containing peel showed higher total reducing ability and 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid radical elimination abilities, but their clearance activity of hydroxyl radicals was not positive, and their superoxide anion radical elimination ability showed no significant difference when compared to polyphenols purified from juice products without peel.     

米糠中不同存在形态酚类物质的抗氧化活性研究

本文测定了米糠中的游离酚、可溶酯型酚、可溶苷型酚和不溶酯型酚和不溶苷型酚的含量。并测定了其体外抗氧化能力,其中包括Fe3+还原力的测定、DPPH、超氧阴离子以及ABTS自由基清除率的测定实验等。实验结果表明,米糠中游离酚、可溶酯型酚、可溶苷型酚、不溶酯型酚和不溶苷型酚含量分别为44.70、80.81、63.84、128.63、95.46 mg GAE/100g。不同存在形态的酚对不同体系有不同的抗氧化效果:其中Fe3+还原能力可溶酯型酚最好,IC50值为37.62μg/m L;DPPH自由基清除能力不溶苷型酚最好,当浓度为16.33μg/m L时,清除率可以达到93.56%;超氧阴离子自由基清除能力可溶酯型酚最好,当浓度为9.66μg/m L时,清除率可达91.12%;ABTS自由基清除能力不溶酯型酚较好,当不溶酯型酚浓度为64.05μg/m L时,清除率可达91.19%。结果表明,米糠富含多酚,具有较好的抗氧化能力。     

The antioxidant activity of Californian red wines does not correlate with wine age

A range of physico‐chemical properties of 21 Californian red wines from 1 to 28 years old were correlated with wine age. The level of monomeric phenolics and low molecular‐weight phenolic oligomers decreased with age, while the level of high molecular‐weight phenolics increased. On the other hand, total phenols given by the Folin–Ciocalteau method, antioxidant capacity determined using a controlled chain reaction of methyl linoleate and the intensity of the anodic peak determined by cyclic voltammetry (CV) did not show any significant correlation with wine age. Total phenols and the shapes of CV traces were more dependent on the grape variety and the particular viticultural and wine‐making practices rather than on wine age. At the same time, young and aged wines showed a pronounced difference in the shape of [O₂] traces recorded during the oxidation of methyl linoleate in a micellar solution inhibited by wine addition. Possible reasons why the antioxidant activity of red wines does not correlate with wine age are discussed. Copyright © 2006 Society of Chemical Industry     

葡萄酒中酚类物质抗氧化活性及构效关系

<正>酚类物质是芳香环上连有一个或多个羟基的低分子量有机化合物,其不但决定了葡萄酒的口感、色泽、贮藏寿命及稳定性,而且具有很强的抗氧化活性。葡萄酒中酚类物质对机体的防御作用归功于它特有的化学结构——酚羟基结构,它们具有供电子作用,通过提供活泼的氢捕捉机体内活性氧等自由基,阳断了自由基对机体的损伤。另外,葡萄酒中酚类物质也具有络合过渡金属离子能力、激活抗氧化酶的活性、减少α-生育酚自由基及降低氧化酶活性的能力。然而,尽管现在不同实验模式已证实了酚类化合物的这种多功效作用,但对于它们的构效关系的描述还不尽一致,因此,本文总结了酚类化合物(以类黄酮酚为例,见图1)在自由基清除作用和金属离子络合作用中关键的化学结构特征及影响,以旨为葡萄酒中酚类物质构效关系研究提供理论参考。     

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

为研究罐储对葡萄酒中酚类成分的影响,将葡萄酒密封于120 t不锈钢罐中陈酿3年,检测各酚类组分变化情况。结果表明：罐储陈酿1年后,赤霞珠葡萄酒中总酚含量变化不显著,总黄酮与总黄烷醇含量达到最大值,此后随陈酿时间延长逐渐降低;总花色苷从陈酿开始,含量逐步降低且降幅显著。陈酿过程中,羟基苯甲酸主体由水杨酸变为没食子酸,总含量逐步下降,相对比例要高于另一类非黄酮类酚类--羟基肉桂酸。所有单体酚类化合物中,以儿茶素含量为最高;多数酚类在陈酿1年后含量达到峰值,此后逐渐降低;整个陈酿期间,黄酮类酚类相对含量增加,非黄酮类酚类相对含量降低。DPPH自由基清除能力与Cu2+还原力在1年陈酿后达到最高,此后逐渐减弱;羟自由基清除力在整个陈酿期间逐步下降。在DPPH自由基清除力与Cu2+还原力方面,羟基肉桂酸类多酚抗氧化能力强于羟基苯甲酸;水杨酸、槲皮素及阿魏酸对羟自由基具有强清除能力。     

葡萄皮渣提取物总酚含量及体外抗氧化活性、抑菌活性

目的:研究葡萄皮渣提取物总酚含量及其体外抗氧化、抑菌活性。方法:采用超声辅助提取法处理葡萄皮渣,选用体积分数70%的乙醇作为溶剂。使用Folin-Ciocalteu试剂对葡萄皮渣提取物的总酚含量进行测定。采用FRAP法测定葡萄皮渣提取物的总抗氧化能力,在此基础上,分别考察其对DPPH自由基、超氧阴离子自由基(O2.)、羟自由基(.OH)、ABTS+.的清除作用,及其对β-胡萝卜素/亚油酸体系的抑制能力。选择5种供试菌(G+,G-)考察葡萄皮渣提取物的抑菌活性。结果:选用70%乙醇超声辅助提取葡萄皮渣,得到的提取物(GREs)中总酚含量为106.4mg/g,其FRAP值为(3.215±0.017)mmol/g,对DPPH自由基、O2.、.OH和ABTS+.的IC50分别为20.5、52.5、566.4、16.8mg/L。GREs对β-胡萝卜素/亚油酸体系抑制作用的IC50为28.2mg/L。GREs对金黄色葡萄球菌抑制作用最强,MIC为900μg/L,高于枯草芽孢杆菌、蜡样芽孢杆菌、大肠杆菌和黄曲霉。结论:GREs具有较强的抗氧化能力,且对革兰氏阳性细菌的抑制作用强于革兰氏阴性细菌,GREs对真菌的抑制作用相对...     

葡萄酒酚类物质研究进展

酚类物质作为葡萄酒的“骨架成分”,在葡萄酒中起着重要作用,不仅影响葡萄酒的颜色、滋味和口味等,还具有抗氧化作用。概述了葡萄酒中主要的酚类物质及其作用研究进展。     

红葡萄酒中新型抗氧化剂研究

以TBHQ、EDTA、SO2 为抗氧化剂 ,通过模拟酒和红葡萄酒中的抗氧化试验 ,结果表明 :在规定应用浓度下 ,TBHQ表现不出抗氧化性 ,反而加速了酒样的褐变 ,5 0～ 10 0mg/L的EDTA效果最好 ,同时与SO2 表现出较强的抗氧化协同作用。     

黄酒的体外抗氧化性及其机理研究

对黄酒的抗氧化性和抗氧化机理进行了研究。结果表明,黄酒具有很强的总抗氧化能力,并具有较强的还原性、清除DPPH自由基能力和清除超氧阴离子能力。检测表明,黄酒中多酚的含量为192μg/mL,但黄酒的强抗氧化性可能还与其他多种物质有关。     

采用高效液相色谱法分析荔枝酒中的酚类物质

选用乙酸乙酯作为荔枝酒酚类化合物的萃取溶剂,通过对HPLC洗脱条件的摸索,建立了HPLC同时分离荔枝酒中40多种组分的反相色谱条件。结合标准品保留时间比对和LC-MS-MS分析,准确定性了其中的(-)-表儿茶素、原花青素B2、没食子酸和芦丁等4种酚类物质,并在此基础上建立了这4种酚类化合物的HPLC定量测定方法,回收率均在85%以上。该技术为进一步研究荔枝酒的褐变问题提供了有效的分析手段。     

葡萄籽中的天然抗氧化剂及其保健功能

葡萄酒的保健作用已引起国内外许多科学家的高度重视 ,保健作用主要归功于其中的多酚类天然抗氧化剂。葡萄酒 (特别是红葡萄酒 )中的天然抗氧化剂很大一部分是来自葡萄籽 ,本文综述了近年来国内外葡萄籽中天然抗氧化剂种类的研究结果。葡萄籽中主要的天然抗氧化剂是酚酸类 (phenolicacids)和黄烷醇类 (flavan 3 ol)及其寡聚物 ,寡聚物主要是原花色素B族 (procyanidinB)、C族 (procyanidinC)、T族 (procyanidinT)及其酯型类天然抗氧化剂。     

红葡萄酒多酚的保健功效

国外研究表明，葡萄酒多酚有防止LDL氧化的作用，可预防动脉硬化；抑制血小板凝集，减少血栓病危险。红葡萄可抑制螺旋菌的增殖，有抗肿瘤作用，其中含有白藜芦醇，有抑制癌的效果，可防止老年性痴呆、泊金森氏综合症等神经性疾病。     

Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies

ABSTRACT: The aim of this study was to assess the influence of 9 winemaking technologies (traditional, delestage, saignée, delayed punching‐down, addition of grape seed tannins, addition of ellagic‐skin‐seed tannins, heating of must‐wine, cryo‐maceration, and prolonged maceration) on the phenolic content and antioxidant activity of Primitivo musts and wines. Three methods for the determination of the antioxidant activity were compared: DPPH, β‐carotene bleaching assay, and ABTS. Oenological parameters and composition of the phenolic fraction of 1‐y‐aged wines was also determined. The addition of tannins allowed the increase of the phenolic content of musts and wines in a greater amount than the other technologies. The results concerning the antioxidant activity depended on the method applied. Concerning musts, the DPPH assay did not highlight great differences among technologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity according to β‐carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independently on the method applied. Wine obtained through traditional technology, saignée, and addition of tannins showed the highest antioxidant activities according to DPPH and β‐carotene. The highest correlation coefficients (0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values (0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines produced through traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain high content in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and a low content in acetylated malvidin. Practical Applications: It is well known that a moderate consumption (equivalent to 2 glasses per day) of red wine is actually recommended since it appears associated with a decreased incidence of cardiovascular diseases. The mechanisms involved in this protective effect are not completely understood although they appear related to the presence of phenolic compounds. To increase the intake of these compounds without increase of the wine consumption, it is necessary to improve their extraction during maceration. This study could represent a helpful tool for wineries aimed to know the way to increase the antioxidant content of their wines, thus changing them in functional beverages and prolonging their shelf life.     

块菌红酒的抗氧化活性研究

分别测定了块菌乙醇提取液、自制红葡萄酒清除自由基的抗氧化活性能力,以及块菌乙醇提取液和自制红葡萄酒两者不同比例混合液清除自由基的抗氧化活性能力。结果表明,块菌乙醇提取液、自制红葡萄酒均有较好的抗氧化活性,而两者不同比例的混合液则有更高的抗氧化活性。     

Vinification Effects on Changes in Volatile Compounds of Wine

Alcohols, esters and fatty acids in wines from red, rose and carbonic maceration of Monastrell grapes were measured during yeast fermentation. Isolated volatile compounds were analyzed by gas chromatography alone and with-mass spectrometry. Increases in these compounds was most important during the first days of fermentation and concentrations varied between vinifications. The lower fermentation temperature and shorter skin contact time of rose vinification produced higher concentrations of esters and acids than in red wine. The intracellular fermentation in carbonic maceration vinification resulted in formation of almost all esters and fatty acids before alcoholic fermentation started. The final wine was closer to rose than red wine in aromatic composition.     

赤霞珠葡萄皮渣酚类物质提取及抗氧化性研究

研究赤霞珠葡萄皮渣中酚类物质提取和抗氧化性,为其资源化开发利用奠定基础。以总酚提取率为评价指标,采用单因素和正交试验优化提取条件。以VC为参照测定提取液对ABTS+自由基、DPPH自由基、羟自由基清除力和铁离子还原力。结果显示:相同条件下,赤霞珠葡萄籽中单宁和酚类物质提取率高于葡萄皮,最适条件为:料液比1∶15(g/mL)、乙醇浓度60%、70℃提取60 min,总酚提取率10.21%。提取液对自由基清除能力及铁离子还原力均高于VC溶液,对DPPH自由基的清除效果最好,浓度为20μg/mL的提取液对DPPH自由的清除率可达95%。说明酚类提取液体外抗氧化能力较强。     

果蔬酚类物质抗氧化活性研究

采用基于不同机理的抗氧化方法对果蔬中常见的酚类物质单体,包括黄烷酮、多甲氧基黄酮、黄酮醇、酚酸等活性成分行了较全面的评价。结果显示酚类物质的抗氧化能力与其结构有密切关系。对天然产物或抗氧化剂的抗氧化能力的评价应该采用至少两种机理不同的抗氧化方法进行测试,才能取得较为客观有效的结论。     

酚酸类物质对杨梅发酵酒贮藏期间色泽和挥发性风味物质的影响

为研究杨梅发酵酒贮藏过程中色泽及风味变化,本实验采用气相离子迁移谱仪、色差计、电子舌和感官评价方法探究酚酸类物质对杨梅发酵酒的辅色作用、挥发性风味变化和感官指标的影响.结果表明:单宁酸、阿魏酸、芥子酸均对杨梅发酵酒具有辅色作用,减缓了a*、C*值和ΔE*值的变化趋势,明显增强了杨梅发酵酒贮藏期间色泽稳定性;通过气相离子...     

基于渗透汽化膜生产脱醇酒的香气成分及功能特性变化

为保证渗透汽化膜生产脱醇酒的品质,将新疆赤霞珠干红葡萄酒原酒经渗透汽化法制得脱醇酒,测定两种样品中香气成分、多酚物质含量、抗氧化指标并进行动物试验,探究脱醇酒香气及其功能特性的变化。结果表明：两种样品中共含有45种香气化合物,其中原酒香气含量为464.36 mg/L,脱醇酒香气含量为301.75 mg/L,脱醇酒总酚、总黄酮、总黄烷-3-醇、总花色苷含量较原酒分别上升21.59%、25.21%、20.00%、35.64%,DPPH、ABTS以及羟基自由基的清除力分别上升17.45%、9.19%、2.82%,动物试验中相较于对照组,原酒与脱醇酒组的大鼠血清中超氧化物歧化酶（Superoxide Dismutase,SOD）分别升高27.43%、74.97%;过氧化氢酶（Catalase,CAT）分别升高224.69%、566.14%;过谷胱甘肽过氧化物酶3（Glutathione Peroxidase-3,GPX3）分别升高21.45%、102.19%。综上,脱醇酒的香气成分保留度较高风味较好,抗氧化等能力都有一定程度提升,说明了脱醇酒具有的功效特性,为脱醇酒产业提升脱醇酒品质提供理论依据。