Reactive oxygen scavenging activity of matured whiskey and its active polyphenols.
Reactive oxygen scavenging activity of matured whiskey and its active polyphenols.
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陈酿威士忌及其活性多酚的活性氧清除活性。
DOI：
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发表时间：
2007
影响因子：
3.9
通讯作者：
H. Yoshizumi
中科院分区：
文献类型：
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作者：
K. Koga;A. Taguchi;S. Koshimizu;Y. Suwa;Y. Yamada;N. Shirasaka;H. Yoshizumi
众所周知，经过多年的储存，威士忌的品质会显着提高。这个过程通常被称为“成熟”。在此过程中，来自木桶木质素和单宁的多酚不仅在形成成熟的风味和口感方面发挥着重要作用，而且还有助于威士忌中乙醇和水的聚集。多酚通常也可能具有活性氧 (RO) 清除活性。本研究评估了日本、苏格兰（艾莱岛）或苏格兰（斯佩塞和高地）地区生产的 24 种陈酿时间为 10 至 30 年的单一麦芽威士忌的 RO 清除活性（自由基清除活性、过氧化物酶共培养下的 H(2)O(2) 还原活性和 H(2)O(2) 清除活性）。单一麦芽威士忌不仅表现出RO清除活性，而且该活性与威士忌的成熟年份之间存在正相关性，超过了生产地区造成的差异。来自桶的非挥发性馏分负责反渗透清除活动。特别是，威士忌中主要的多酚化合物——鞣花酸、没食子酸以及lyoniresinol的含量随着陈酿时间的增加而增加。对于每个分子的自由基清除活性，每种化合物是 trolox（一种水溶性维生素 E）的 1.68 至 3.14 倍。威士忌 (Yamazaki 18) 中的鞣花酸、没食子酸和 lyoniresinol 的活性分别相当于 80.3、31.2 和 11.1 ppm trolox。因此，这 3 种化合物的总活性约占威士忌活性的 20%（630.7 ppm trolox）。
The quality of whiskey is known to improve remarkably by its storage over many years. This process is commonly termed "maturing." In this process, polyphenols derived from lignin and tannin of the barrel have an important role in not only forming the matured flavor and taste but also contributing to the advance of clustering ethanol and water in whiskey. It is also likely that polyphenols generally possess reactive oxygen (RO) scavenging activity. The present study evaluated the RO scavenging activity (free-radical scavenging activity, H(2)O(2) reduction activity under peroxidase coculture, and H(2)O(2)scavenging activity) of 24 single malt whiskeys with a maturation age of 10 to 30 y produced in Japanese, Scotch (Islay), or Scotch (Speyside and Highland) regions. Single malt whiskey not only showed RO scavenging activity but there was also a positive correlation between this activity and the maturation age of whiskey exceeding the difference resulting from the manufacturing region. A nonvolatile fraction derived from the barrel was responsible for RO scavenging activity. In particular, the contents of ellagic and gallic acids and lyoniresinol, the main polyphenolic compounds in whiskey, increased with maturation age. For the free-radical scavenging activity per molecule, each compound was 1.68 to 3.14 times that of trolox (a water-soluble vitamin E). The activities of ellagic acid, gallic acid, and lyoniresinol in the whiskey (Yamazaki 18) were equivalent to that of 80.3, 31.2, and 11.1 ppm trolox, respectively. Accordingly, the total activity of these 3 compounds accounted for about 20% of the activity of the whiskey (630.7 ppm trolox).