猕猴桃酒酿造过程中多酚及抗氧化性的研究

对猕猴桃酒酿造过程中多酚含量及抗氧化能力检测分析，以还原能力、DPPH自由基清除能力、超氧阴离子清除能力及羟基清除能力为抗氧化指标；使用福林酚法测定猕猴桃酒的总酚含量和紫外分光光度计法测定黄酮。结果表明，猕猴桃酒在酒精发酵阶段的还原能力、对DPPH、超氧阴离子和羟基自由基清除能力的变化不稳定，具有较大的波动，但在陈酿阶段趋于稳定，总酚和黄酮的含量表现出先上升后趋于稳定。结果表明，猕猴桃酒中含有较多的多酚及黄酮功能性物质，且表现出较强的抗氧化性。

Study on Polyphenol Content and Antioxidant Properties of Kiwi Fruit Wine in Production Process

Polyphenol content and antioxidant properties of kiwi fruit wine in production process were investigated.Antioxidant properties were expressed as radical scavenging activity of DPPH,hydroxyl ions scavenging activity,superoxide anion radical scavenging activity,and reducing capacity.The content of total phenols of kiwi fruit wine was measured by Folin-Ciocalteu and the content of flavonoid was measured by spectrophotometer.The results showed that in fermentation stage,the reducing capacity,radical scavenging activity of DPPH,hydroxyl ions scavenging activity,and superoxide anion radical scavenging activity of kiwi fruit wine was unstable and the fluctuation was large,however,all the indexes tended to be stable in aging stage,the content of total phenols and flavonoid in kiwi fruit wine increased firstly and then kept stable in the whole production process.Because the content of polyphenol and flavonoid was comparatively high in kiwi fruit wine,the wine expressed strong antioxidant properties.