橡木桶陈酿对红葡萄酒抗氧化性的影响

采用2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）方法动态监测经橡木桶陈酿和未经橡木桶陈酿的红葡萄酒的反应过程，比较在测定其抗氧化活性的反应条件上的差异，从而确定适合检测的最佳反应条件，并分析橡木桶陈酿对红葡萄酒中酚类物质含量和抗氧化活性的影响。结果表明，ABTS方法测定经橡木桶陈酿的红葡萄酒抗氧化活性的最佳反应时间范围是240～280 min，最佳稀释比例范围为1∶100～2∶100，未经橡木桶陈酿的最佳反应时间范围是220～260 min，最佳稀释比例范围是3∶100～4∶100，此条件下各因素与自由基清除率的线性关系R2均＞0.999。试验证明，采用合适的检测方法测定不同陈酿方式酒的抗氧化活性有利于提高检测效率和准确性，经橡木桶陈酿过的红葡萄酒中的酚类物质含量和抗氧化活性更高。

Effect of oak barrels aging on the antioxidant activity of red wine

The reaction process of the red wine aged in oak barrel and without aging was dynamically monitored by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, and the differences of reaction conditions in determine the antioxidant activity of two kinds of red wine were compared, so as to determine the optimal reaction conditions for determination. The effect of oak barrel on phenolic substance content and antioxidant activity in red wine was analyzed. Results showed that the dilution ratio range of 1∶100-2∶100 and the reaction time range of 240-280 min were the optimal reaction condition for oak barrel aging red wine in ABTS method. For the red wine without aging, the reaction time range of 220-260 min and the dilution ratio range of 3∶100-4∶100 were selected. Under the conditions, the linear relationship of the two factors with free radical clearance was higher than 0.999. The results showed that the determination of antioxidant activity of wine with different aging methods by appropriate detection methods was beneficial to improve the detection efficiency and accuracy, and the content of phenolic substances and antioxidant activity were higher in the wine by oak barrels aging.