【摘要】 为了解杜仲叶黄酒发酵过程中品质指标与抗氧化活性的变化情况，对杜仲叶黄酒发酵过程中品质指标与体外抗氧化活性的变化规律及相关性进行分析。结果表明，随着发酵的进行，酒精度、氨基酸态氮含量增加，在第6天时达到最高，随后保持稳定；总酚含量、总黄酮含量随发酵时间的延长在第5天时达到最高，分别为225.3 mg/L和165.6 mg/L，随后下降；发酵第5天，黄酒的感官得分最高，达到92.6分；黄酒对1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl, DPPH)、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, ABTS)阳离子自由基的清除率和总酚含量、总黄酮含量的变化具有极显著相关，在5 d时，黄酒总酚含量、总黄酮含量对DPPH自由基和ABTS阳离子自由基的清除率分别达到85.6%和64.6%。研究表明，随着发酵的进行，杜仲叶黄酒可形成较适宜的理化和感官指标，并且促进杜仲叶中的酚类和黄酮类化合物溶入酒体，从而提高杜仲叶黄酒的抗氧化作用。研究结果为杜仲叶黄酒开发及抗氧化活性研究提供了理论支撑。更多还原

【Abstract】 In order to understand the changes in quality indicators and antioxidant activity during the fermentation of Eucommia ulmoides leaf yellow wine(EULY), the changes and correlation of quality indicators and in vitro antioxidant activity during the fermentation of were analyzed. The results shown that, with the fermentation, the alcohol content, and amino nitrogen content increased, reached the maximum at the 6th day, and then remained stable. Total phenol content and the total flavonoid content reached the maximum at the 5th day with the extension of fermentation time, which were 225.3 mg/L and 165.6 mg/L, respectively, and then decreased. On the 5th day of fermentation,the sensory score of EULY was the highest, reaching 92.6. The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) cation radicals of EULY were extremely significantly correlated with the total phenol content and total flavonoid content. On the 5th day, the scavenging rates of DPPH radicals and ABTS cation radicals reached 85.6% and 64.6%, respectively. The study shown that during fermentation, EULY can form more suitable physicochemical and sensory indicators, and promote the of phenolic and flavonoid compounds in Eucommia ulmoides leaves into the wine body, thereby enhancing the antioxidant effect of EULY. The research provides a theoretical basis for the development of EULY and the study of its antioxidant activity.更多还原