虎杖對葡萄再醱酵之影響探討

Effects of Polygonum cuspidatum on Re-fermentation of Grape

鄒佳臻(Chia-Chen Tsou)

指導教授 ： 劉炳嵐

朝陽科技大學/理工學院/應用化學系/碩士(2009年)

摘要

常見的中藥虎杖(Polygonum cuspidatum Sied. et Zucc.)是很好的白藜蘆醇的來源，白藜蘆醇也同樣是紅葡萄酒中抗氧化表現的主要成分。本論文的研究目的是探討虎杖對葡萄再醱酵的影響，藉由虎杖參與葡萄醱酵釀酒的過程，探討其抗氧化能力、酒精含量、有效成分、抗菌試驗、抑制酪氨酸酶活性和官能品評等之影響。實驗結果發現，醱酵葡萄虎杖組的DPPH清除率可達到77.04 ± 1.02%，而無添加虎杖的對照組清除率只有32.86 ± 0.61%。醱酵葡萄虎杖組的還原力可以相當於0.12 ± 0.01 mg/mL Vit-C濃度所提供的還原力。總酚含量在不同醱酵天數的變化不太，不過有添加虎杖組別的總酚含量，仍明顯高於無添加虎杖的對照組。虎杖組到第21天之後的酒精度約為5~ 5.4%左右，而對照組在第21天的酒精度為5.3 ± 0.80%。毛細管電泳之白藜蘆醇含量分析顯示，醱酵第21天含量可達到最高，虎杖組含量為37.44 ± 1.45 mg/L，對照組為34.16 ± 1.70 mg/L。醱酵葡萄虎杖組對E. coli, S. choleraesuis, B. subtilis均有明顯的抑菌效果，而對酪氨酸酶活性的抑制率可達64.34 ± 4.40%，略高於對照組的55.12 ± 4.29%。實驗初步證明，虎杖確實可增加紅葡萄酒中整體的抗氧化表現，此外還有明顯的抑菌效果和酪氨酸酶的抑制活性。在官能品評方面，虎杖組的色澤和香氣反應較佳，但餘後感有偏酸、甜味不足等缺點。整體喜好度來說，無添加虎杖的對照組接受度較好，因為虎杖組的樣品有明顯特有氣味之觀感問題必須克服。

關鍵字

抗氧化能力 ； 虎杖 ； 酪氨酸酶抑制性 ； 白藜蘆醇

並列摘要

Polygonum cuspidatum Sied. et Zucc. is a good source of resveratrol in the common traditional Chinese medicine. Resveratrol is also the major component of antioxidation ability in red wine. In this study, the effects of P. cuspidatum in re-fermentation of grape were investigated. The present study was designed to explore the antioxidant potential (by DPPH and reducing power assays), alcohol content, bioactive constituents, antibacterial activity, tyrosinase inhibition activity as well as sensory evaluation after P. cuspidatum was added into the grape re-fermentation process. Among the samples, P. cuspidatum addition group exhibited high inhibition of 77.04 ± 1.02% in DPPH, and 0.12 ± 0.01 mg/mL Vit-C equivalent in reducing power assay under experimental conditions. In contrast, the scavenging activity of control group (without adding P. cuspidatum) had only about 32.86 ± 0.61% in DPPH assay. The total phenolic content did not change significantly during the course of studied, yet the P. cuspidatum groups were still higher than the control group. Furthermore, the alcohol content of both P. cuspidatum and control groups were about 5 to 5.4% after 21 days fermentation. Accordingly, the highest resveratrol levels were 37.44 ± 1.45 and 34.16 ± 1.70 mg/L, determined from CE analysis, for P. cuspidatum and control group respectively, after 21 days of fermentation and diminished afterward. The P. cuspidatum group also exhibited a significantly antibacterial activity against E. coli, S. choleraesuis, and B. subtilis. The tyrosinase inhibition activity, on the other hand, for P. cuspidatum group was 64.34 ± 4.40%, compared to the control group of 55.12 ± 4.29%. This preliminary study indicates the addition of P. cuspidatum in grape re-fermentation could actually improved the overall performance on the anti-oxidation ability, antibacterial activity, and the tyrosinase inhibition activity. In sensory evaluation, addition of P. cuspidatum had the better color and odor response, but more acidic aftertaste, and inadequate sweet taste. In summary, the better overall preference was found in the sample without P. cuspidatum. It seemed that this was affected by the samples with P. cuspidatum has noticeable perception of odor problems and needs to be overcome.

並列關鍵字

Anti-oxidation ability ； Resveratrol ； Polygonum cuspidatum ； Tyrosinase inhibition activity

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