酵方法及品种对猕猴桃酒多酚和抗氧化性的影响

借助高效液相色谱及紫外分光光度法探究了‘徐香’、‘黄金果’和‘海沃德’猕猴桃经带渣和清汁发酵生产的6 种猕猴桃酒的多酚类化合物含量和抗氧化活性。结果表明：6?种猕猴桃酒总酚含量为676.80～1?172.63?mg?GAE/L，黄烷醇、总黄酮和原花青素含量分别为109.11～484.33、116.25～738.47、365.33～1?421.67?mg?CE/L，总花色苷含量为52.16～59.56?mg?CGE/L。发酵方法和品种对猕猴桃酒中酚类物质含量产生一定影响，总体而言，带渣发酵酒中酚类物质含量较高，仅‘徐香’和‘黄金果’带渣发酵酒中总酚以及‘海沃德’带渣发酵酒中总花色苷含量低于清汁发酵酒，说明带渣发酵可使皮渣中的黄酮等物质溶出。总酚含量和抗氧化活性间呈极显著正相关（P＜0.01）。没食子酸（17.32～74.08?mg/L）、绿原酸（4.85～49.82?mg/L）和儿茶素（15.89～47.79?mg/L）为猕猴桃酒中最主要的单体酚。

Effect of Fermentation Methods and Cultivars on Polyphenols and Antioxidant Activity of Kiwi Wines

Six kiwi wines were fermented from whole fruits and juices of Actinidia deliciosa ‘Hayward’ and ‘Xuxiang’ and A. chinensis ‘Hort 16A’. The polyphenol contents and antioxidant activity of kiwi wines were investigated by high performance liquid chromatography (HPLC) and ultraviolet (UV) spectrophotometry. The results showed that total phenol contents in kiwi wines ranged from 676.80 to 1 172.63 mg gallic acid equivalent (GAE)/L, total flavonoids, flavanols and proanthocyanidins were 109.11–484.33, 116.25–738.47 and 365.33–1 421.67 mg catechin equivalent (CE)/L, respectively, and total monomeric anthocyanin was 52.16–59.56 mg cyanidin-3-O-glucoside chloride equivalent (CGE)/L. Both fermentation methods and varieties influenced the contents of polyphenols. Overall, wines fermented from whole fruits had higher contents of polyphenols that those produced from juices, expect that the total phenol contents in ‘Xuxiang’ and ‘Hort 16A’ wines and the total monomeric anthocyanin content in ‘Hayward’ wine were lower. This finding illustrated that bioactive compounds including flavonoids from pomace could be dissolved into wine during fermentation. Antioxidant activity of kiwi wine was significantly positively correlated with total phenol content (P < 0.01). Gallic acid (17.32–74.08 mg/L), chlorogenic acid (4.85–49.82 mg/L) and (+)-catechin (15.89–47.79 mg/L) were the dominant individual phenols in kiwi wine.