葛根葡萄酒酒脚中酵素的抗氧化能力研究为李海源最新的研究成果，本论文的主要观点为目的：研究添加了葛根的葡萄酒酒脚中酵素的体外抗氧化能力。方法：采用紫外分光光度法对酵素抗氧化活性进行评价并测定总黄酮含量。以还原力、DPPH 自由基清除能力、羟基自由基清除能力、ABTS 自由基清除能力、超氧化物歧化酶（SOD）和总黄酮变化为指标，考察发酵过程中酒脚酵素的抗氧化性能。结论：葛根葡萄酒酒脚酵素的抗氧化能力除SOD活性外均与其中总黄酮含量的变化趋势相类似，而SOD活性的变化趋势与酵素的总酚含量的变化趋势相类似。 Objective: The paper was study on the antioxidant capacity of the enzyme in pueraria wine. Methods: The antioxidant activity of enzyme was evaluated by UVspectrophotometry, and the content of total flavonoids was determinated as the same way. The reducing power, DPPH radical scavenging ability, hydroxyl radical scavenging ability, ABTS radical scavenging ability, superoxide dismutase (SOD) and the change of flavonoids were used of analysising the objective. Result: the variation trend of antioxidant capacity was similar as the content of total flavonoids, except the activity of SOD，which was similar as the content of total phenol.。现欲投食品科学，不知是否符合录用要求，望您批评与指正。