Alonso Angeles M, Domínguez Cristina, Guillén Dominico A, Barroso Carmelo G
Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, C/República Saharaui, s/n. 11510 Puerto Real, Cádiz, Spain.
J Agric Food Chem. 2002 May 22;50(11):3112-5. doi: 10.1021/jf0116101.
A new method for measuring the antioxidant power of wine has been developed based on the accelerated electrochemical oxidation of 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS). The calibration (R = 0.9922) and repeatability study (RSD = 7%) have provided good statistical parameters. The method is easy and quick to apply and gives reliable results, requiring only the monitoring of time and absorbance. It has been applied to various red and white wines of different origins. The results have been compared with those obtained by the total antioxidant status (TAS) method. Both methods reveal that the more antioxidant wines are those with higher polyphenolic content. From the HPLC study of the polyphenolic content of the same samples, it is confirmed that there is a positive correlation between the resveratrol content of a wine and its antioxidant power.
基于2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)(ABTS)的加速电化学氧化，开发了一种测量葡萄酒抗氧化能力的新方法。校准(R = 0.9922)和重复性研究(RSD = 7%)提供了良好的统计参数。该方法易于应用且快速，仅需监测时间和吸光度就能给出可靠结果。它已应用于不同产地的各种红葡萄酒和白葡萄酒。将结果与通过总抗氧化状态(TAS)方法获得的结果进行了比较。两种方法均表明，抗氧化能力较强的葡萄酒是那些多酚含量较高的葡萄酒。通过对相同样品多酚含量的HPLC研究证实，葡萄酒中白藜芦醇含量与其抗氧化能力之间存在正相关。
