迷迭香酸在沙棘果酒中的应用研究

以沙棘果浆为原料，以不添加抗氧化剂、添加抗氧化剂迷迭香酸或二氧化硫进行果酒发酵。在发酵过程中和发酵结束后，通过DPPH法、水杨酸法和普鲁士蓝法测定果酒的抗氧化性。结果表明，添加迷迭香酸作为抗氧化剂替代二氧化硫，果酒的理化指标均在国标允许范围内，不会影响果酒发酵。3种方式发酵果酒清除DPPH·的能力大小顺序为迷迭香酸果酒（IC50=8.02 mg/mL）＞二氧化硫果酒（IC50=10.31 mg/mL）＞无添加抗氧化剂果酒（IC50=11.47 mg/mL）；清除·OH的能力大小顺序为迷迭香酸果酒（清除率99.31%）＞无添加抗氧化剂果酒（清除率98.83%）＞二氧化硫果酒（清除率98.67%）；还原力大小顺序为二氧化硫果酒＞迷迭香酸果酒＞无添加抗氧化剂果酒。

Application of rosemary acid in sea buckthorn fruit wine

Using sea buckthorn fruit pulp as raw material, the fruit wine was fermented by adding biological antioxidant rosmarinic acid or adding chemical antioxidant sulfur dioxide, without adding antioxidant, respectively. The antioxidant of fruit wine was determined by DPPH method, salicylic acid method and prussian blue method in the process of fermentation and after fermentation. Results showed that the physicochemical indexes of fruit wine using rosmarinic acid as antioxidant instead of sulfur dioxide were all within the allowed range of national standards. The order of DPPH removal capacity of three wines was as follows: fruit wine with rosmarinic acid (IC50=8.02 mg/ml)＞fruit wine with sulfur dioxide (IC50= 10.3 mg/ml)＞fruit wine without antioxidant (IC50=11.47 mg/ml). The capacities of three kinds of wines to remove ·OH were as follows: fruit wine with rosmarinic acid (clearance rate 99.31%)＞fruit wine with antioxidant (clearance rate 98.83%)＞fruit wine with sulfur dioxide (clearance rate 98.67%). The reducing powers of three wines were sulfur dioxide fruit wine＞rosmarinic acid fruit wine＞without antioxidant fruit wine.