Analysis Of Antioxidant Activity Of Varieties Of Fruit Wine

Fruit Wine is a kind of low alcohol drink which is fermented by all kinds of fresh fruit as raw material.It can preserve the natural flavor and nutrition of the fruit,such as trace elements,sugars,organic acids,unsaturated fatty acids,vitamins and other natural nutrients and all kinds of nutrients,such as protein,essential amino acids,which are produced during the brewing process.Thanks to the wine alcohol fermentation with the impregnation,a lot of substance in the pericarp such as procyanidins,flavonoids,polyphenols will dissolve in the fruit wine and the content level is closely related to the antioxidant activity.In this paper,the antioxidant activity of fruit wine was studied,and the antioxidant capacity of various fruit wines was compared so as to provide the theoretical basis for fruit wine quality evaluation.The raw material fruit wines made from cherry,mulberries,blueberries,apples,strawberries are chosen to study,they are all brewed in Yantai University laboratory.The Raman laser spectrometer,the high-performance liquid chromatography(HPLC)and the ultraviolet spectrophotometer are used to carry out the qualitative analysis and quantitative analysis of procyanidine in the wines,the Folin-Phenol method was used to determine the total content of phenol,the aluminum nitrate method was used to determine the total content of flavone.the procyanidins content in the fruit wine was 286.307 μg/m L for Cider,286.165 μg/m L for Strawberry wine,291.424 μg/mL for Mulberry wine,292.277 μg/m L for Blueberry wine,179.208 μg/m L for Kirsch.The total content of phenol and flavonoids in wine samples were in sequence of blueberry wine > mulberry wine > Strawberry wine > kirsch >cider.The free radicals generated in the organism oxidation reaction were able to damage the cell membrane,cause gene mutation,lead to a lot of diseases,accelerate senescence.Antioxidants can destruct or remove free radicals,reduce the diseases,defer senescence.In this study,the Prussian Blue method was used to determine the total antioxidant ability of fruit wine,the ultraviolet spectrophotometer to determine and calculate the ability of fruit wine to remove ABTS~+ free radical,to determine the inhibition rate of fruit wine to H2O2 inducing erythrocyte hemolysis.The Salicylic Acid Colorimetric method was use to measure the ability of fruit wine to remove hydroxyl free radical.The result of the experiment about the Prussian Blue method showed that the blueberry wine had the highest antioxidant ability while the cider the lowest.The result of the experiment to remove ABTS~+ free radical showed that the blueberry wine had the highest remoing rate while the cider the lowest,the result to determine the inhibition rate showed that the mulberry wine had the highest inhibition rate while the kirsch the lowest.The experiment about the Salicylic Acid Colorimetric method showed mulberry wine had the highest removing rate,the cider the lowest.The wines were all able to remove hydroxyl and ABTS~+ free radical effectively,to inhibit the erythrocyte hemolysis indued by H2O2 effectively,their antioxidant activity depend on the dose concentration.Their removing rate of free radical and inhibition rate of hemolysis were higher than VC.