摘要
本试验分析了不同酒曲配方酿造出来的广东客家黄酒总酚含量、总抗氧化能力、DPPH自由基清除能力和还原能力的差异,考察红曲对客家黄酒抗氧化活性的影响。研究结果表明,红曲、酒药、麦曲三者复配酿制的黄酒总酚含量最高,达到183.78μg/m L,与单用红曲差异显著。红曲、酒药、麦曲三者复配、只用酒药麦曲、单用红曲酿制的黄酒对亚油酸自氧化的抑制率依次为52.3%、38.3%、25.8%;清除DPPH自由基的IC50值依次为75.33μL、195.79μL、113.58μL。红曲、麦曲、酒药三者复配酿制的黄酒还原能力最高,还原能力最接近BHT,与只用酒药麦曲差异显著。增加红曲的添加量,客家黄酒的抗氧化活性也会随之增强;但红曲对客家黄酒抗脂质过氧化作用不明显。因此,红曲、酒药、麦曲三者复配酿制的黄酒比只用酒药麦曲、单用红曲的黄酒抗氧化活性强,红曲对广东客家黄酒抗氧化活性有一定影响。
In order to determine the effect of red koji on the antioxidant properties of Guangdong Hakka rice wine, the differences in the total phenolic content, total antioxidant capacity, hydroxyl radical（·OH）, and 2,2-diphenyl-1-picrylhydrazyl（DPPH·） radical scavenging abilities, as well as the reducing power of the Guangdong Hakka rice wines developed using different formulations of koji were analyzed in this experiment. The results showed that the highest total phenolic content（183.78 μg/m L） was found in rice wine using a combination of red koji, wheat koji, and Chinese yeast and was significantly different from that of the wine developed using red koji only. The inhibitory rate on the self-oxidation of linoleic acid in rice wines using a combination of red koji, wheat koji, and Chinese yeast, a combination of wheat koji and Chinese yeast, and red koji alone were 52.3%, 38.3%, and 25.8%, respectively; the corresponding half maximal inhibitory concentration（IC50） values for DPPH· radical scavenging ability were 75.33 μL, 195.79 μL, and 113.58 μL, respectively. Rice wine using a combination of red koji, wheat koji, and Chinese yeast exhibited the highest reducing power, which was close to that of butylated hydroxytoluene（BHT） and was significantly different from that of wine prepared from only wheat koji and Chinese yeast. Increased addition of red koji led to an increase in the antioxidant activity of Hakka rice wine; however, red koji did not affect the anti-lipid peroxidation effect of Hakka rice wine. Thus, the antioxidant activity of rice wine using a combination of red koji, wheat koji, and Chinese yeast was higher than that of rice produced using a combination of wheat koji and Chinese yeast and red koji alone, and red koji had a certain influence on the antioxidant activity of Guangdong Hakka rice wine.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第1期143-150,共8页
Modern Food Science and Technology
基金
广东省产学研项目(2013B090600157)
广东省自然科学基金项目(2014A030313592)
广东省教育厅重点项目
广式传统食品加工与安全控制重点实验室(201509010005)
关键词
广东客家黄酒
红曲
抗氧化活性
Guangdong Hakka rice wine
red koji
antioxidant activities
