食品与机械2016，Vol.32Issue(12)：1-6,6.DOI:10.13652/j.issn.1003-5788.2016.12.001
超声波处理对黑米酒中酚类物质、颜色及抗氧化性的影响
Effect of ultrasonic treatment on phenol ic compounds,colour and antioxidant activity of black rice wine
摘要
Abstract
The effects of ultrasound irradiation were studied on the phenolic compounds,color and hydroxyl radical scavenging ability of black rice wine.The results showed that the total content of phenolic,flavonoids,anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L∗ ), redness (a∗ ) and yellowness (b∗)of wine color had some certain increasing.Further-more,the total anthocyanins content highly correlated with the color of a∗ in the black rice wine under the ultrasound irradiation,which suggests that the total anthocyanins may contribute to the redness of the black rice wine.In addition,the scavenging ability on hydroxyl radical was in accordance with the changes of flavonoids and anthocy-anins for the black rice wine.Moreover,some of the parameters in the ultrasonically treated wine coincide with the changing trend of the wine aged by convention method,suggesting that ultrasound can ac-celerate the ageing of black rice wine in a certain extent.关键词
超声波/黑米酒/总酚/总花青素/颜色/抗氧化性Key words
ultrasound/black rice wine/total phenolics/anthocyanins/colour/antioxidant activity引用本文复制引用
张清安,史芳芳,王袭,范学辉,周宝龙..超声波处理对黑米酒中酚类物质、颜色及抗氧化性的影响[J].食品与机械,2016,32(12):1-6,6.基金项目
国家自然科学基金青年科学基金项目(编号:31101324) （编号:31101324）
陕西省自然科学基金项目(编号:2015JM3097) （编号:2015JM3097）
西安市科技局技术转移促进工程项目[编号:CXY1434(5)] （5）
中央高校基本科研业务费专项(编号:GK201602005) （编号:GK201602005）
