CAJ | 학술논문

研究山楂酒、枣酒、山楂和枣混合酒的抗氧化能力。选用抗氧化能力较强的蓝莓酒作为阳性对照，用体外化学方法测定各果酒的总黄酮和总酚含量、总还原能力以及对DPPH+自由基和ABTS+自由基的抑制作用。结果表明，3种果酒的总还原能力及对DPPH+自由基和ABTS+自由基的抑制作用均呈现浓度依赖性，并与果酒中总黄酮和总酚含量成正比。虽然山楂和枣混合酒的总黄酮和总酚含量及抗氧化能力不是最高的，但其口感较山楂酒和枣酒有较大提高。
연구산사주、조주、산사화조혼합주적항양화능력。선용항양화능력교강적람매주작위양성대조，용체외화학방법측정각과주적총황동화총분함량、총환원능력이급대DPPH+자유기화ABTS+자유기적억제작용。결과표명，3충과주적총환원능력급대DPPH+자유기화ABTS+자유기적억제작용균정현농도의뢰성，병여과주중총황동화총분함량성정비。수연산사화조혼합주적총황동화총분함량급항양화능력불시최고적，단기구감교산사주화조주유교대제고。
The antioxidant capacities of hawthorn wine, jujube wine and hawthorn-jujube wine were studied in this paper. In the experiments, blueberry wine was used as the positive control. The total flavonoids, total phenolic content, total reducing power and their inhibitory effects on DPPH+and ABTS+were determined. The results showed that, the total reducing capacities of three kinds of wine and their inhibitory effects on DPPH+and ABTS+radicals were concentration-dependent, which were proportional to total flavonoids and total phenolics content in fruit wine. The total flavonoids and total phenolic content and antioxidant capacity of hawthorn-jujube wine was not the highest one, while its taste was greatly improved compared to hawthorn wine and jujube wine.