蓝莓果酒发酵期间抗氧化成分及活性研究

对蓝莓果酒发酵期间的花色苷含量、总酚含量、自由基清除率、还原力的动态变化进行了监测，并用R2.5.1相关性分析对所测指标进行相关性分析、聚类分析、回归分析、残差自相关性诊断。结果表明，发酵期间花色苷及总酚的含量缓慢下降；还原力和自由基清除能力与总酚和花色苷含量的变化规律一致，主要呈递减趋势；花色苷含量、总酚含量、自由基清除率、还原力有显著的相关性（p <0.01）；在聚类树状图上总酚与自由基清除率、还原力距离更近；以总酚含量预测抗氧化活性效果最佳，其与自由基清除率和还原力的回归方程依次为Y1=0.2976X+11.2918和Y2=2.052×10-3X+0.4608。

Antioxidant compositions and activity of blueberry wine during fermentation

The dynamic change of the contents of total anthocyanins,total phenol,scavenging capacity and reducing power was investigated during the blueberry wine fermentation respectively.The data were analyzed by correlation analysis,cluster analysis,regression analysis,and residual autocorrelation diagnosis using R2.5.1.Result showed that during fermentation,the contents of total anthocyanins and total phenol were decreasing gradually,which was in consistent with the decrease of scavenging capacity and reducing power.The correlation between each two of the four variables were extremely significant （p＜0.01）.On the clustering tree,the total phenol stays closer to scavenging capacity and reducing power,the optimal independent variable to predict the level of antioxidant activity was the content of total phenol,and the regression equation for scavenging capacity and antioxidant ability was Y 1=0.2976X＋ 11.2918 and Y2=2.052 × 103X＋0.4608 respectively.