CAJ | 학술논문

以秦美猕猴桃为试材，对采用清汁发酵、去皮发酵和带皮浸渍3种发酵前处理工艺后进行发酵，对发酵猕猴桃新酒中的酚类物质和其抗氧化特性进行研究。结果表明，猕猴桃酒具有较强的抗氧化性，不同的发酵前处理可影响猕猴桃酒中酚类物质含量和铜离子的还原力。带皮浸渍处理猕猴桃酒与清汁发酵处理和去皮发酵处理相比，具有较高的pH值、总酚、总类黄酮和总黄烷醇含量，3个处理的DPPH清除力和羟自由基清除力无显著差异，而铜离子还原力差异显著，且处理3（带皮浸渍）＞处理1（清汁发酵）＞处理2（去皮发酵）。因此，带皮浸渍更有利于保持猕猴桃酒中酚类物质和抗氧化特性。
이진미미후도위시재，대채용청즙발효、거피발효화대피침지3충발효전처리공예후진행발효，대발효미후도신주중적분류물질화기항양화특성진행연구。결과표명，미후도주구유교강적항양화성，불동적발효전처리가영향미후도주중분류물질함량화동리자적환원력。대피침지처리미후도주여청즙발효처리화거피발효처리상비，구유교고적pH치、총분、총류황동화총황완순함량，3개처리적DPPH청제력화간자유기청제력무현저차이，이동리자환원력차이현저，차처리3（대피침지）＞처리1（청즙발효）＞처리2（거피발효）。인차，대피침지경유리우보지미후도주중분류물질화항양화특성。
Three pre-treatment techniques (pure juice fermentation, peel-off fermentation, and steeping with peel) were adopted respectively be-fore the fermentation of kiwi fruit wine, and the antioxidant properties of and polyphenol in newly-produced kiwi fruit wine were investigated. The results suggested that the produced kiwi fruit wine had strong antioxidant properties, and different pre-treatment techniques might influ-ence polyphenols content and the reducing capability of copper ions in the wine. Compared with pure juice fermentation and peel-off fermenta-tion, the wine processed by steeping with peel had higher pH value, and higher content of total phenols, total flavonoid and total flavanols. There was no significant difference in DPPH scavenging capabilities and HRSA among the three pre-treatment techniques. However, there was significant difference in copper ion reducing capabilities (steeping with peel>pure juice fermentation>peel-off fermentation). Accordingly, steeping with peel was beneficial to maintaining phenols and antioxidant properties of kiwi fruit wine.