农产品加工（下半月）
農產品加工（下半月）
농산품가공（하반월）
AEM RODUCTS ROCESSING
2015年
3期
15-16,19
,共3页
超声波%红葡萄酒%抗氧化
超聲波%紅葡萄酒%抗氧化
초성파%홍포도주%항양화
ultrasound%red wine%antioxidant activity
以红葡萄酒为试验原料，使用超声波技术对其进行处理，研究不同处理时间对红葡萄酒超氧阴离子自由基清除活性、羟基自由基清除活性及铁还原力的影响。研究发现，超声处理对红葡萄酒抗氧化活性有显著性影响，超声处理40 min的酒样，超氧阴离子自由基清除活性最强为63.69%；超声处理100 min的酒样，超氧阴离子自由基清除活性最弱为61.00%；超声处理20 min的酒样，羟基自由基清除活性最强为76.22%；超声处理100 min的酒样，羟基自由基清除活性最弱为73.81%；超声处理20 min的红葡萄酒铁还原力最强为0.82；超声处理80 min的红葡萄酒样，铁还原力最弱为0.80。
以紅葡萄酒為試驗原料，使用超聲波技術對其進行處理，研究不同處理時間對紅葡萄酒超氧陰離子自由基清除活性、羥基自由基清除活性及鐵還原力的影響。研究髮現，超聲處理對紅葡萄酒抗氧化活性有顯著性影響，超聲處理40 min的酒樣，超氧陰離子自由基清除活性最彊為63.69%；超聲處理100 min的酒樣，超氧陰離子自由基清除活性最弱為61.00%；超聲處理20 min的酒樣，羥基自由基清除活性最彊為76.22%；超聲處理100 min的酒樣，羥基自由基清除活性最弱為73.81%；超聲處理20 min的紅葡萄酒鐵還原力最彊為0.82；超聲處理80 min的紅葡萄酒樣，鐵還原力最弱為0.80。
이홍포도주위시험원료，사용초성파기술대기진행처리，연구불동처리시간대홍포도주초양음리자자유기청제활성、간기자유기청제활성급철환원력적영향。연구발현，초성처리대홍포도주항양화활성유현저성영향，초성처리40 min적주양，초양음리자자유기청제활성최강위63.69%；초성처리100 min적주양，초양음리자자유기청제활성최약위61.00%；초성처리20 min적주양，간기자유기청제활성최강위76.22%；초성처리100 min적주양，간기자유기청제활성최약위73.81%；초성처리20 min적홍포도주철환원력최강위0.82；초성처리80 min적홍포도주양，철환원력최약위0.80。
Ultrasound technology is applied to processing red wine, effect of ultrasound time on superoxide anion free radical scavenging activity, hydroxyl free radical scavenging activity and ferric reducing antioxidant power of red wine is investigated. Research shows ultrasound has significant effect on antioxidant activity of red wine. After sonication of 40 min, the sample has the strongest superoxide anion free radical scavenging activity and after sonication of 100 min the sample has the the weakest scavenging activity, they are 63.69% and 61.00%. After sonication of 20 min and 100 min red wine sample has the strongest and the weakest hydroxyl free radical scavenging activity, they are 76.22% and 73.81% respectively. The strongest ferric reducing antioxidant power of red wine is 0.82 after sonication of 20 min, and the weakest antioxidant power is 0.80 after ultrasound processing of 80 min.
