| 蓝靛果蓝莓复合果酒抗氧化能力的研究 |
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| 引用本文： | 薛桂新.蓝靛果蓝莓复合果酒抗氧化能力的研究[J].中国酿造,2014(12):112-115. |
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| 作者姓名： | 薛桂新 |
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| 作者单位： | 延边大学农学院食品科学系; |
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| 基金项目： | 吉林省科技厅项目(20130303088YY) |
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| 摘 要： | 蓝靛果与蓝莓均含有丰富的营养成分和保健功能,为了更好的开发利用蓝靛果蓝莓资源,本实验对不同蓝莓添加量的蓝靛果蓝莓复合果酒进行了研制,还研究了不同蓝莓添加量的复合果酒在陈酿期间抗氧化能力变化趋势.结果表明：蓝靛果蓝莓复合果酒中蓝莓添加量不同其抗氧化能力也不同,蓝莓添加量为10％的复合果酒其抗氧化能力最好;随着陈酿时间的延长蓝靛果蓝莓复合果酒抗氧化能力下降很快,陈酿5个月后其抗氧化能力下降幅度为40％以上.
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| 关 键 词： | 蓝靛果 蓝莓 复合果酒 抗氧化能力 |
Antioxidant activity of Lonicera edulis and blueberries compound wine |
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| XUE Guixin.Antioxidant activity of Lonicera edulis and blueberries compound wine[J].China Brewing,2014(12):112-115. |
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| Authors: | XUE Guixin |
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| Affiliation: | XUE Guixin(Department of Food Science, Agriculture College of Yanbian University, Yanji 133002, China) |
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| Abstract: | Lonicera edulis and blueberries are rich in nutrition and have many functions in health care.L.edulis and blueberry compound wine with different blueberry addition was investigated and the antioxidant activity trends were researched during aging for better development and utilization.The result indicated that antioxidant effects of L.edulis and blueberries compound wine appeared differently due to different blueberries content in the wine.The antioxidant activity was the optimal with the blueberry addition of 10％,and the antioxidant activity decreased rapidly with the extension of aging time,the antioxidant activity of wines aged for 5 months declined more than 40％. |
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| Keywords: | Lonicera edulis blueberries compound wine antioxidant ability |
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