蓝莓酒澄清稳定处理中组分及抗氧化活性变化

Variation of Composition and Antioxidant Activity during Clarification and Stabilization Process of Blueberry Wine

摘要:

通过对蓝莓酒理化指标、微生物指标、挥发性香气物质、多酚质量浓度及抗氧化活性的测定，研究了其在澄清稳定处理过程中组分和抗氧化性的变化。结果显示：澄清稳定处理中，总糖质量浓度没有变化，pH值和总酸质量浓度有较小变化；酒精度在处理过程中逐渐降低，但没有显著差异；总二氧化硫、游离态二氧化硫和干浸出物质量浓度显著降低，其中硅藻土过滤和下胶处理对其影响较大；澄清稳定处理后挥发性香气物质数量大大减少，由处理前的38种减少为25种；总酚和总花色苷质量浓度显著降低，其中下胶和冷冻处理对其影响较大；DPPH自由基清除率、超氧阴离子自由基清除率、还原力和总抗氧化性也均有显著降低。澄清稳定处理降低了蓝莓酒的营养成分和生物活性，此研究为进一步优化澄清稳定处理步骤奠定了基础。

Abstract:

Composition and antioxidant activity changes of blueberry wine were assessed during the process of clarification and stabilization，through the determination of it's physical and chemical indicators，microbial indicator，volatile aroma components，polyphenol amount and antioxidant activity. Results showed that，through the process of clarification and stabilization，no changes occured for total sugar content，while minor changes occured for pH value and total acid content. Alcohol content decreased gradually during the process，but no significant difference. Total sulfur dioxide，free sulfur dioxide and dry extract content decreased significantly，which was affected greatly by diatomaceous earth filtration and fining treatment. The number of volatile aroma components greatly decreased from 38 kinds to 25 after the treatment. Total polyphenols and total anthocyanin content significantly reduced，fining and freezing treatment showed great inpact on it. DPPH radical scavenging，superoxide anion radical scavenging，reducing power and total antioxidant activity also decreased significantly. The process of clarification and stabilization reduced the nutrients and bioactivity of blueberry wine，this provides a theoretical basis for further optimization of the process.