摘要
以总抗氧化能力、还原性、羟自由基清除能力为指标,研究比较了紫薯酒和葡萄酒的抗氧化能力,并对其多酚和花青素的含量进行了分析测定。结果表明,总体上紫薯酒具有较葡萄酒更强的抗氧化能力,紫薯酒的总酚和花青素含量也要明显高于葡萄酒。
As total antioxidant capacity, reductibility and hydroxyl radical scavenging capacity were used as indica- tors of total antioxidant capacity, we studied and compared the purple sweet potato sake with grape wine, and their content of polyphenols and anthocyanins were also determined. The results showed that in general the purple sweet potato sake had a stronger antioxidant capacity than the grape wine, and its total phenolics and anthocyanin content were also significantly higher.
出处
《食品与发酵科技》
CAS
2013年第1期64-66,共3页
Food and Fermentation Science & Technology
基金
四川统筹城乡发展科技行动专项(2009NZ0077-006)
关键词
紫薯酒
抗氧化性
还原性
总酚
花青素
purple sweet potato sake
antioxidant capacity
reductibility
total phenolics
anthocyanin
