Burns J, Gardner P T, O'Neil J, Crawford S, Morecroft I, McPhail D B, Lister C, Matthews D, MacLean M R, Lean M E, Duthie G G, Crozier A
Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, Scotland, United Kingdom.
J Agric Food Chem. 2000 Feb;48(2):220-30. doi: 10.1021/jf9909757.
The relationship among antioxidant activity, based on the electron-spin resonance determination of the reduction of Fremy's radical, vasodilation activity, and phenolic content was investigated in 16 red wines. The wines were selected to provide a range of origins, grape varieties, and vinification methods. Sensitive and selective HPLC methods were used for the analysis of the major phenolics in red wine: free and conjugated myricetin, quercetin, kaempferol, and isorhamnetin; (+)-catechin, (-)-epicatechin, gallic acid, p-coumaric acid, caffeic acid, caftaric acid, trans-resveratrol, cis-resveratrol, and trans-resveratrol glucoside. Total anthocyanins were measured using a colorimetric assay. The total phenolic content of the wines was determined according to the Folin-Ciocalteu colorimetric assay and also by the cumulative measurements obtained by HPLC. The 16 wines exhibited a wide range in the values of all parameters investigated. However, the total phenol contents, measured both by HPLC and colorimetrically, correlated very strongly with the antioxidant activity and vasodilation activity. In addition, the antioxidant activity was associated with gallic acid, total resveratrol, and total catechin. In contrast, only the total anthocyanins were correlated with vasodilation activity. The results demonstrate that the different phenolic profiles of wines can produce varying antioxidant and vasodilatant activities, which opens up the possibility that some red wines may provide enhanced health benefits for the consumer.
基于电子自旋共振法测定弗雷米自由基还原情况，研究了16种红葡萄酒的抗氧化活性、血管舒张活性与酚类物质含量之间的关系。所选葡萄酒涵盖了不同产地、葡萄品种和酿造方法。采用灵敏且具选择性的高效液相色谱法分析红葡萄酒中的主要酚类物质：游离态和结合态杨梅素、槲皮素、山奈酚和异鼠李素；（+）-儿茶素、（-）-表儿茶素、没食子酸、对香豆酸、咖啡酸、酒石酸、反式白藜芦醇、顺式白藜芦醇和反式白藜芦醇糖苷。采用比色法测定总花青素含量。根据福林-酚比色法以及高效液相色谱法累积测量结果来测定葡萄酒的总酚含量。这16种葡萄酒在所研究的所有参数值上呈现出广泛的范围。然而，通过高效液相色谱法和比色法测得的总酚含量与抗氧化活性和血管舒张活性均密切相关。此外，抗氧化活性与没食子酸、总白藜芦醇和总儿茶素相关。相比之下，只有总花青素与血管舒张活性相关。结果表明，葡萄酒不同的酚类物质谱可能产生不同的抗氧化和血管舒张活性，这为一些红葡萄酒可能为消费者带来更大的健康益处提供了可能性。
