野生蓝莓酒皮渣花色苷及其抗氧化活性研究

该研究比较了蒸馏前后野生蓝莓酒皮渣中的总酚及花色苷含量、花色苷单体的组成和抗氧化活性。结果表明，蓝莓酒皮渣中总花色苷含量为（8.64±0.13） mg/g，总酚含量为（77.24±1.42） mg/g，抗氧化活性为Trolox当量浓度（3.59±0.11） μmol/g；单体花色苷含量较多的是二甲花翠素-3-O-葡萄糖苷（29.90%）、3′-甲基花翠素-3-O-葡萄糖苷（21.31%）和花翠素-3-O-葡萄糖苷（20.44%）。蒸馏后，皮渣中的总酚及花色苷含量分别下降为（68.11±1.20） mg/g和（5.05±0.09） mg/g，其单体降解率变化在21.64%～43.47%。其中，二甲花翠素-3,5-O-二葡萄糖苷稳定性最差，降解率为43.47%；花青素-3-O-葡萄糖苷较为稳定，降解率为21.64%；Trolox当量浓度下降为（3.07±0.07） μmol/g，皮渣抗氧化能力也降低了14.64%。因此，野生蓝莓果酒发酵产生的皮渣具有较高的利用价值，开发时应尽量避免高温处理。

Anthocyanins of wildblueberry wine pomace and its antioxidant activity

The contentsof total polyphenols and anthocyanins and the constituents and antioxidant activity of anthocyanins monomers inwild blueberry wine pomace before and after distillation were compared. Results indicated that the total anthocyanin content was (8.64±0.13) mg/g, total polyphenols content was (77.24±1.42) mg/g and its antioxidant activity (expressed as Trolox equivalent concentration) was (3.59±0.11) μmol/g. The major constituents of anthocyanins were dimethyl delphinidin-3-O-glycosidase(29.90%), 3′-methyl delphinidin-3-O-glycosidase (21.31%) and delphinidin-3-O-glycosidase (20.44%). After distillation, the total phenols and anthocyanin contents in pomace decreased to (68.11±1.20) mg/g and (5.05±0.09) mg/g, respectively, and the changes of degradation rate of its monomers were 21.64%-43.47%. The stability of dimethyl delphinidin-3,5-O-two glycosidase was the worst and its degradation rate was 43.47%. The stability of anthocyanins-3-O-glucoside was the better, and its degradation rate was 21.64%. When Trolox equivalent concentration decreased to (3.07±0.07) μmol/g, the antioxidant ability reduced 14.64%. Therefore, the pomace produced by wild blueberry wine fermentation had higher utilization value, and it should try to avoid high-temperature in the processing.