Abstract
In order to compare the phenols compounds and antioxidant ability of different pear wines which were brewed by 11 varieties of pear after being respectively inoculated yeast strain RC212，kinds and contents of phenols in these pear wines were analyzed by high performanc liquid chromatography (HPLC), and the antioxidant ability was evaluated as well using the assay of scavenging capacities on DPPH· radical. It was concluded that differences existed among different varieties of pear wines in the phenols compounds and antioxidant ability. The highest contents of phenols compounds and the highest antioxidant ability were both found in pear wine brewed by Nanguo pear, while the lowest contents of phenols compounds were found in pear wine brewed by Ya pear, Nansui pear and Hongxiangsu pear. The lowest antioxidant ability was found in that of Hongxiangsu pear, Ya pear and Zaosuhong pear.
Publication Date
2-28-2019
First Page
153
Last Page
156,172
DOI
10.13652/j.issn.1003-5788.2019.02.029
Recommended Citation
Limei, LI; Yunxiao, FENG; Jingang, HE; Yudou, CHENG; and Junfeng, GUAN
(2019)
"Analysis of phenols in pear wine brewed by different varieties of pearand comparison of their antioxidant capacity,"
Food and Machinery: Vol. 35:
Iss.
2, Article 29.
DOI: 10.13652/j.issn.1003-5788.2019.02.029
Available at:
https://www.ifoodmm.cn/journal/vol35/iss2/29
References
[1] 杜金华, 夏秀梅. 酚类物质在红葡萄酒中的作用[J]. 中外葡萄与葡萄酒, 2001(2): 48-50.
[2] 李莉峰, 叶春苗, 韩艳秋. 南果梨酒发酵工艺优化及其主要香气成分变化分析[J]. 保鲜与加工, 2018(1): 64-70.
[3] 吴姗, 张亚南, 王小标, 等. 响应面法优化乳清梨酒发酵工艺的研究[J]. 中国酿造, 2016, 35(4): 108-111.
[4] 赵国群, 关军锋. 高产γ-氨基丁酸酿酒酵母的筛选及其在梨酒酿制中的应用[J]. 食品工业科技, 2015, 36(23): 173-176.
[5] 赵国群, 张晓腾, 赵一凡, 等. 冰梨酒酿酒酵母的筛选[J]. 中国酿造, 2017, 36(6): 76-80.
[6] 李丽梅, 郑振山, 何近刚, 等. 不同品种梨酒挥发性成分的SPME-GC-MS结果比较[J]. 食品工业科技, 2016, 37(11): 314-317.
[7] 周文杰, 王鹏, 詹萍, 等. 香气活度值法结合PLSR用于梨酒特征香气物质筛选与鉴定[J]. 食品科学, 2017, 38(14): 138-143.
[8] 王景涛, 李雪梅, 李丽梅. 不同品种梨所酿梨酒的品质比较[J]. 河北农业科学, 2015(6): 87-91.
[9] 赵国群, 赵一凡, 张晓腾, 等. 基于主成分与聚类分析的梨酒品质分析与综合评价[J]. 中国酿造, 2018(2): 111-116.
[10] 李丽梅, 赵哲, 何近刚, 等. 不同品种梨果实酚类物质和抗氧化性能分析[J]. 食品科学, 2014, 35(17): 83-88.
[11] 曾少敏, 杨健, 王龙, 等. 梨果实酚类物质含量及抗氧化能力[J]. 果树学报, 2014, 31(1): 39-44.
[12] 蒋宝, 罗美娟, 张振文. 黄土高原地区酿酒葡萄果实多酚物质及抗氧化活性分析[J]. 食品与发酵工业, 2014, 40(3): 163-168.
[13] 孟江飞, 杨学威, 房玉林, 等. 不同采收期对梅尔诺葡萄和葡萄酒酚类物质及抗氧化活性的影响[J]. 中国食品学报, 2012, 12(10): 155-162.
[14] 孙翔宇, 杜国荣, 马婷婷, 等. 陕西市售国产葡萄酒中多酚类物质的特征与抗氧化能力分析[J]. 现代食品科技, 2014(8): 242-250.
[15] TAKAKO Yokozawa, ERBO Dong, TAKAKO Nakagawa, et al. In vitro and in vivo studies on the radical-scavenging activity of tea[J]. Journal of Agricultural & Food Chemistry, 1998, 46(6): 2 143-2 150.
[16] 房玉林, 孟江飞, 张昂, 等. 罐储时间对赤霞珠葡萄酒中酚类化合物及抗氧化活性的影响[J]. 食品科学, 2011, 32(11): 14-20.
[17] 陈莹, 徐抗震, 宋纪蓉, 等. 酚酸抗氧化活性的理论计算[J]. 食品科学, 2011, 32(9): 36-39.
[18] 孙庆雷, 王晓, 刘建华, 等. 黄酮类化合物抗氧化反应性的构效关系[J]. 食品科学, 2005, 26(4): 69-73.
[19] 李会军, 李萍, 张重义, 等. 金银花中药提取物清除自由基的作用[J]. 中国药科大学学报, 2002, 33(6): 496-498.
[20] RYSMAN T, UTRERA M, MORCUENDE D. Apple phenolics as inhibitors of the carbonylation pathway during in vitro metalcatalyzed oxidation of myofibrillar proteins[J]. Food Chemistry, 2016, 211: 784-790.
[21] 卢娟芳, 刘盛雨, 芦旺, 等. 不同类型桃果肉酚类物质及抗氧化活性分析[J]. 中国农业科学, 2017, 50(16): 3 205-3 214.
[22] 孙建平, 张文娜, 段长青. 葡萄酒中酚类物质抗氧化活性及构效关系[J]. 中国食品工业, 2005(10): 54-55.
[23] 孟江飞, 杨学威, 房玉林, 等. 不同采收期对梅尔诺葡萄和葡萄酒酚类物质及抗氧化活性的影响[J]. 中国食品学报, 2012, 12(10): 155-162.
[24] 张国栋, 胡博然. 不同发酵工艺对红葡萄酒酚类物质和抗氧化性的影响[J]. 食品科技, 2015(2): 56-60.
[25] 宋建强, 梁海忠, 姜文广, 等. 果穗日光暴露对葡萄酒酚类物质和感官品质的影响[J]. 食品与发酵工业, 2018, 44(4): 137-141.