摘要
以玫瑰香、贵人香、梅鹿辄、赤霞珠4种葡萄酿酒副产物中的籽、皮、茎为原料提取酚类,比较酚类化合物的种类、含量及其对1,1-二苯基-2-三硝基苯肼(DPPH)和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基的清除能力.结果表明,玫瑰香葡萄籽的总酚、总黄酮、单宁含量均最高,分别为49.5 mg/g、30.3 mg/g、1.13 mg/g,对DPPH和ABTS自由基清除能力均最强,分别为164 μmol Trolox/g、294 μmol Trolox/g;玫瑰香葡萄茎的白藜芦醇含量最高,为1 794 μg/g;葡萄不同部位的总酚、总黄酮、单宁含量及对DPPH和ABTS自由基的清除能力顺序均为:葡萄籽＞葡萄茎＞葡萄皮;白藜芦醇含量顺序为:葡萄茎＞葡萄籽＞葡萄皮;不同品种葡萄的总酚、总黄酮、单宁、白藜芦醇含量及对DPPH和ABTS自由基的清除能力顺序均为:玫瑰香＞贵人香＞梅鹿辄＞赤霞珠;玫瑰香葡萄籽中的没食子酸、儿茶素、表儿茶素、咖啡酸含量均最高,分别为44.43 μg/g、73.23 μg/g、97.41 μg/g、45.12 μg/g,玫瑰香葡萄茎中的阿魏酸含量最高,为13.3 μg/g.葡萄酿酒副产物中酚类化合物的抗氧化能力与总黄酮含量的相关性最高.
Abstract
The phenols were extracted from the seeds,pericarps and stems of 4 kinds of grape(Muscat Hamburg,Italian Riesling,Merlot and Cabernet Sauvignon)wine-making by-products,the types,contents of phenols compounds and their scavenging abilities to 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radicals were compared.The results showed that the contents of total phe-nols,total flavonoids and tannins in the seed of Muscat Hamburg were the highest,which were 49.5 mg/g,30.3 mg/g,1.13 mg/g,and the scavenging abilities to DPPH and ABTS radicals were the strongest,which were 164 μmol Trolox/g,294 μmol Trolox/g,respectively.The resveratrol content in the stem of Muscat Hamburg was the highest(1 794 μg/g).The contents of total phenols,total flavonoids,tannins and the scavenging abilities to DPPH and ABTS radicals in different parts of grapes were as follows:grape seeds＞grape stems＞grape pericarps,the contents of resveratrol were as follows:grape stems＞grape seeds＞grape pericarps.The contents of total phenols,total flavonoids,tannins,resveratrol and the scavenging ability to DPPH and ABTS radicals in different varieties of grapes were as follows:Muscat Hamburg＞Italian Riesling＞Merlot＞Cabernet Sauvignon.The contents of gallic acid,catechins,epicatechins,and caffeic acids in Muscat Hamburg grape seeds were the highest,which were 44.43 μg/g,73.23 μg/g,97.41 μg/g,45.12 μg/g,respectively,and the content of ferulic acids in the Muscat Hamburg stems were the highest,which were 13.3 μg/g.The antioxidant ac-tivities of phenols in wine making by-products had the highest correlation with the content of total flavonoids.
维普
万方数据