壳寡糖对葡萄酒的抗氧化和抑菌作用

Antioxidant and Antibacterial Effects of Wine Added with Chitooligosaccharide

摘要:

本文旨在研究壳寡糖对葡萄酒抗氧化和抑菌作用的影响。采用DPPH、羟自由基清除率和抑菌率的方法评估了壳寡糖作为葡萄酒的抗氧化剂和抑菌剂的性能影响。结果表明，壳寡糖具有良好的抗氧化性和抑菌性。在抗氧化性测评方面，添加壳寡糖的葡萄酒样的原花青素、还原力、DPPH和羟自由基清除率分别增强了107.97%、14.23%、3.96%与4.48%。在抑菌性测评方面，菌种活性与壳寡糖浓度呈负相关，当壳寡糖浓度超过500 mg/L时，所有腐败菌均可以被抑制。本文还检测了壳寡糖对葡萄酒风味的影响，采用高效液相色谱和气相色谱检测的方法，检测了葡萄酒中有机酸、风味物质和生物胺的变化。结果显示与新鲜葡萄酒相比老化处理后的葡萄酒中酒石酸、酮戊二酸、苹果酸、琥珀酸含量升高了0.01~1.52 mg/mL，乙酸乙酯、正丙醇、异丁醇、乙酸异戊酯、异戊醇的含量降低了0.13~1.44 mg/mL，组胺含量升高了7.35 mg/L，而添加壳寡糖的老化葡萄酒中有机酸、风味物质和生物胺含量与新鲜葡萄酒相比没有显著性变化。对于壳寡糖在葡萄酒中抗氧化性和抑菌性的研究，可以对壳寡糖是否能取代SO2从而成为一种新型葡萄酒防腐剂具有重要作用。

Abstract:

The effects of chitooligosaccharides on the antioxidant and bacteriostatic effects of wine were investigated. The effects of chitooligosaccharide as antioxidant and bacteriostatic agent in wine were evaluated by DPPH, hydroxyl radical scavenging rate and bacteriostatic rate. The results showed that chitooligosaccharide had good antioxidant and bacteriostatic properties. For antioxidant evaluation, the proanthocyanidins reducing power, DPPH and hydroxyl radical scavenging rate of the wine samples added with chitooligosaccharide increased by 107.97%, 14.23%, 3.96% and 4.48%, respectively. For bacteriostasis, the colony count of the strain was negatively correlated with the concentration of chitooligosaccharide. When the concentration of chitooligosaccharide exceeded 500 mg/L, all types of spoilage bacteria could be inhibited. The effects of chitosan oligosaccharide on wine flavor were also examined. The changes of organic acids, flavor substances and biogenic amines in wine were tested by high performance liquid chromatography and gas chromatography. The results showed that the contents of tartaric acid, ketoglutaric acid, malic acid and succinic acid in the aged wine were increased by 0.01~1.52 mg/mL compared with fresh wine, the content of ethyl acetate, propanol, isobutanol, isoamyl acetate, isoamyl alcohol decreased by 0.13~1.44 mg/mL, histamine content increased by 7.35 mg/L, the content of organic acids, flavor substances and biogenic amines in aged wines with chitosan oligosaccharides was not significantly different from that of fresh wines. Our studies on the antioxidant and bacteriostatic properties of chitooligosaccharide in wine suggest that chitooligosaccharide could be a new preservative used in wine that may be a replacement to SO2.