葡萄酒中多酚及多酚氧化酶研究现状与展望

葡萄酒富含多种营养与保健成分，具有预防心脑血管疾病、抗氧化、抗菌、抗癌、助眠等保健功效，葡萄酒中多酚类物质因具有极强的抗氧化、抗菌与预防心脑血管疾病等生理药理活性而倍受人们推崇，但多酚氧化酶会氧化破坏葡萄酒中的多酚，不仅会使葡萄酒变色变质变味，还会使其营养和保健价值明显降低。对葡萄酒中的多酚以及多酚氧化酶进行深入研究不仅有利于优质葡萄酒的研发与生产，还将为相关食品药品与果酒科学的研究提供借鉴。该文主要对目前国内外对葡萄酒中多酚及多酚氧化酶的种类、制备方法、酶活测定方法、酶活的影响因素等内容的研究现状进行了概述，并对有待加强的研发内容及其前景进行了展望。

Research status and prospect of polyphenols and polyphenol oxidases in grape wine

Grape wine is rich in nutritional and health care contents and has a set of health care function such as anti-cardiovascular and cere-brovascular disease, anti-oxidative, anti-bacterial and anti-cancer, sleeping-enhance, etc. The compounds of polyphenols from grapes wine were broadly respected as they possess strong antioxidant, anti-bacterial and anti-cardiovascular capacity. But the polyphenol oxidase destroyed the antioxidant capacity of polyphenols, so the nutritional and health effects of wine greatly reduced. The deep research for polyphenols and polyphenol oxidases in wine not only helps the research, development and production of grape wine, but also supplies with references for the research of the science of food, medicine and fruits wine. The health effects of wine and the variety, origin, preparation method, determining method of enzymatic activity and influencing factors of enzymatic activities in wine were summarized, aiming to provide a reference for the stable production and quality-improving of wine.