桑葚酒发酵期间花色苷及抗氧化活性变化

Research on Changes of Anthocyanin and Antioxidant Activity of Mulberry Wine during Fermentation

DOI：10.3969/j.issn.1673-1689.2018.06.009

中文关键词: 桑葚酒 自然发酵 花色苷 抗氧化 主成分分析

英文关键词: mulberry wine,spontaneous fermentation,anthocyanin,antioxidant,principal component analysis

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中文摘要:

为研究桑葚酒发酵期间花色苷及其抗氧化活性的变化，通过测定发酵期间总酚、总花色苷和花色苷单体质量浓度，游离、聚合和辅色花色苷的比例以及抗氧化活性等指标，并采用主成分分析对其进行综合评价，探讨桑葚酒发酵过程中花色苷和抗氧化活性的变化规律。结果表明，在桑葚酒自然发酵过程中，总酚和总花色苷质量浓度呈先升高后降低的趋势，发酵结束时分别为峰值的87.88%和67.13%；游离花色苷和辅色花色苷比例显著下降（p

英文摘要:

To investigate the changes of anthocyanin and antioxidant activity of mulberry wine during spontaneous fermentation，total phenol content，total anthocyanin content，monomeric anthocyanins content，the content of monomeric anthocyanins，polymeric anthocyanins and copigmentedanthocyanins，and antioxidant activity of mulberry wine were determined and analyzed by correlation analysis and principal component analysis（PCA）. The results showed that total phenol and total anthocyanin content raised first then decreased，and the ending content were only 87.88% and 67.13% of the maximum，respectively；the monomeric anthocyanins and copigmented anthocyanins content decreased significantly（p

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