Abstract:To make full use of the nutritional components of red jujube and wolfberry, a kind of soaked wine was made by using red jujube and wolfberry through cold soaking in distilled wine. The nutritional components and antioxidant capacity of red jujube wolfberry-soaked wine were detected and analyzed in vitro. The results indicated that the soaked wine was rich in polyphenol, flavonoids, free amino acids, organic acids, fatty acids, mineral elements and other bioactive components. The content of free amino acids was 1.66 g/L, and the enriched organic acids were lactic acid, succinic acid and adipic acid. The soaked wine has a strong scavenging ability of DPPH radicals, hydroxyl radicals, superoxide anion radicals and ABTS radicals. In this study, multi-type nutritional components were obtained in the red jujube wolfberry-soaked wine via a simple and convenient processing method compared with the distilled wine, providing a new idea for the comprehensive utilization of jujube and wolfberry.
