银杏葡萄酒自由基清除能力及其与总酚含量的关系
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摘要
葡萄酒的抗氧化功能一直是葡萄酒消费者与爱好者较为关心的问题,适量饮用葡萄酒对心脏病、动脉粥样硬化、血小板凝聚等心血管疾病以及中风和某些癌症有一定的预防与抑制的作用,主要是因为葡萄酒中含有具有抗氧化、清除自由基功能的各种多酚类物质。银杏中含有多酚类、黄酮类等多种生物活性物质。以葡萄酒为依托酿造银杏葡萄酒,开发一种新型保健酒,不但具有较好的营养保健作用,而且风味口感协调。试验对总酚含量以及抗氧化活性进行测定,并研究两者之间的相关性,为消费者选择有益于身体健康的葡萄酒提供有力参考。结果表明:银杏葡萄酒的总酚含量变化范围介于1 588.76～2 130.71 mg/L之间,均高于对照葡萄酒,当银杏酶解液添加量为20%时,银杏葡萄酒中总酚含量最高,达到2 130.71 mg/L,且自由基清除活性较高。根据研究结果可知银杏葡萄酒中多酚类物质与其抗氧化活性之间关系密切,并呈现出良好的相关性。
At present, antioxidant functions of wine have catched a lot of attention. Moderate consumption of wines can reduce the incident of cardiovascular diseases, platelet aggregation, stroke and some cancers, the protection and prevention may depend on the phenolic compounds of wines, because they behave as reactive oxygens species scavengers and metal chelators. Besides, there are many phenolic and flavonoid compounds in ginkgo. Therefore, the gingko wine is studied, which is brewed on the basis of the vinification technology. The ginkgo wine, which not only has higher nutrition and special flavor,but also has health function, is a kind of new-type tonic wine that can meet the needs of people. In study, the antioxidant activity of ginkgo wines is measured by two different analytical methods which are 1, 1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging assay, and 2, 2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid(ABTS+)) radical cation decolourisation,for the evaluation of reducing power(PR) and correlate them with the total phenolic content determined with the FolinCiocalteu's reagent using gallic acid as a standard. Meanwhile, the correlation between the total phenolic content and antioxidant activity was also determined. The results show that the total phenol contents of ginkgo wines range from 1 588.76-2 130.71 mg/L, which are much higher than those of control wine. When the dosage of hydrolysate is 20%, the total phenol content in ginkgo wine is the highest, which reaches 2 130.71 mg/L, and radical scavenging activity is also the highest. Finally,the antioxidant activities of the ginkgo wines are closely related to the phenol compounds, and there is a linear correlation between the antioxidant activities and the total polyphenols content of ginkgo wines.
At present, antioxidant functions of wine have catched a lot of attention. Moderate consumption of wines can reduce the incident of cardiovascular diseases, platelet aggregation, stroke and some cancers, the protection and prevention may depend on the phenolic compounds of wines, because they behave as reactive oxygens species scavengers and metal chelators. Besides, there are many phenolic and flavonoid compounds in ginkgo. Therefore, the gingko wine is studied, which is brewed on the basis of the vinification technology. The ginkgo wine, which not only has higher nutrition and special flavor,but also has health function, is a kind of new-type tonic wine that can meet the needs of people. In study, the antioxidant activity of ginkgo wines is measured by two different analytical methods which are 1, 1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging assay, and 2, 2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid(ABTS+)) radical cation decolourisation,for the evaluation of reducing power(PR) and correlate them with the total phenolic content determined with the FolinCiocalteu's reagent using gallic acid as a standard. Meanwhile, the correlation between the total phenolic content and antioxidant activity was also determined. The results show that the total phenol contents of ginkgo wines range from 1 588.76-2 130.71 mg/L, which are much higher than those of control wine. When the dosage of hydrolysate is 20%, the total phenol content in ginkgo wine is the highest, which reaches 2 130.71 mg/L, and radical scavenging activity is also the highest. Finally,the antioxidant activities of the ginkgo wines are closely related to the phenol compounds, and there is a linear correlation between the antioxidant activities and the total polyphenols content of ginkgo wines.
引文
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[2]DEL T P.Ginkgos and people-a thousand years of interaction[J].Arnoldia,1991,51(2):2-15.
[3]耿敬章.银杏中营养成分和功能因子的研究进展[J].氨基酸和生物资源,2011,33(1):63-66.
[4]HUANG W,XIE B J,WANG Y,et al.Study on separation and purification of protein from ginkgo seed and its antioxidant activity[J].Scientia Agdcultura Sinica,2004(37):1537-1543.
[5]杜文明,徐克涵.银杏的营养和药用价值[J].河北林业科技,2002(3):48.
[6]孙朋朋,王君高,刘明明,等.一种银杏叶风味酒的研制[J].齐鲁工业大学学报,2013(2):42-46.
[7]赵丽,刘丽萍,刘建军.银杏果酒发酵条件的研究[J].酿酒科技,2014(6):87-90.
[8]GAWRONGZELLA A,DUDEKMAKUCH M,MAT?AWSKA I.DPPH radical scavenging activity and phenolic compound content in different leaf extracts from selected blackberry species[J].Acta Biologica Cracoviensias Botanica,2012,54(2):32-38.
[9]张国栋,祁妤琳,胡博然,等.银杏葡萄酒陈酿过程中香气成分的变化[J].食品科学,2010,31(8):245-247.
[10]HOFFMEISTER H,SCHELP F P,MENSINK G B,et al.The relationship between alcohol consumption,health indicators and mortality in the German population[J].International Journal of Epidemiology,1999,28(6):1066-1072.
[11]STRATIL P,KUBAN V,FOJTOVA J.Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods[J].Czech Journa of Food Sciences,2008,26(26):242-253.
[12]GR?NBAEK M,DEIS A,S?RENSEN T I,et al.Mortality associated with moderate intakes of wine,beer,or spirits[J].Bmj British Medical Journal,1995,310(6988):1165-1169.
[13]SCALBERT A,MANACH C,MORAND C,et al.Dietary polyphenols and the prevention of diseases[J].Critica Reviews in Food Science and Nutrition,2005,45(4):287-306.
[14]YANG D,WANG X Y,GAN L J,et al.Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6to omega-3 ratio[J].Food Chemistry,2014,174:124-131.
[15]ZHOU H,CHEN X J,WANG C Z,et al.Purification of proteins from Ginkgo biloba seeds and their antioxidant activities[J].Journal of Chemistry and Chemical Engineering,2013(3):414-419.
[16]乔丽萍,傅瑜,叶兴乾,等.酚酸生物活性研究进展[J].中国食品学报,2013,13(10):144-152.
[17]中国国家标准化管理委员会.葡萄酒、果酒通用分析方法:GB/T 15038-2006[S].北京:中国标准出版社,2006.
[18]MITI?M N,OBRADOVI?M V,MITI?S S,et al.Free radical scavenging activity and phenolic profile of selected serbian red fruit wines[J].Revista De Chimie,2013,64(1):68-73.
[19]WANG X,XIE K,ZHUANG H,et al.Volatile flavor compounds,total polyphenolic contents and antioxidant activities of a China gingko wine[J].Food Chemistry,2015,182:41-46.
[20]GREEN C E,ABRAHAM M H.Investigation into the effects of temperature and stirring rate on the solid-phase extraction of diuron from water using a C18 extraction disk[J].Journal of Chromatography A,2000,885(1/2):41-49.
[21]BOEING J S,BARIZ?OéO,SILVA B C E,et al.Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries Application of principal component analysis[J].Chemistry Central Journal,2014,8(1):1-9.
[22]LIANDA R L P,SANT’ANA,LUIZA D’OLIVEIRA,et al.Antioxidant activity and phenolic composition of brazilian honeys and their extracts[J].Journal of the Brazilian Chemica Society,2012,91(5):689-698.
[23]BURNS J,GARDNER P T,O’NEIL J,et al.Relationship among antioxidant activity,vasodilation capacity,and phenolic content of red wines[J].Journal of Agricultural&Food Chemistry,2000,48(2):220-230.
[24]GONCALVES A E D S S,LAJOLO F M,GENOVESE M I.Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps[J].Journa of Agricultural&Food Chemistry,2010,58(58):4666-4674.
[25]MA X,WUA H,LIUA L,et al.Polyphenolic compounds and antioxidant properties in mango fruits[J].Scientia Horticulturae,2011,129(1):102-107.
[26]LIU R H.Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals[J].American Journal of Clinical Nutrition,2003,78(3S):517-520.
[27]HERTOG M G L,FESKENS E J M,HOLLMAN P C,et al.Dietary antioxidant flavonoids and risk of coronary heart disease:The zutphen elderly study[J].Lancet,1993342(8878):1007-1011.