一种低度芡实酒理化功能性质分析

doi:10.3969/j.issn.1673-1689.2014.01.015

首页 > 过刊浏览>2014年第33卷第1期 >92-97. DOI:10.3969/j.issn.1673-1689.2014.01.015

一种低度芡实酒理化功能性质分析
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                        10.3969/j.issn.1673-1689.2014.01.015
                    
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基金项目:安徽省高等学校省级自然科学研究项目(KJ2012B128);滁州学院项目(2012kj006Z)

Physicochemical and Functional Characteristics of the Euryale ferox Wines Fermented with Glutinous Rice

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为充分利用芡实这一地方特产资源,拓宽其应用领域,将一定比例的芡实与糯米混合发酵,制备一种低度芡实酒,对其主要营养组分、酚类物质含量及其体外抗氧化特性进行了分析。结果显示,所得芡实新酒和陈酿1年的成熟酒中均含有丰富的蛋白质、必需氨基酸和总酚,风味浓郁,相关指标达到了一级半干型黄酒国家标准。HPLC分析显示,芡实酒中含有较丰富的多酚类物质,如没食子酸、阿魏酸、槲皮素和芦丁等。在陈酿期间,芡实新酒中的芦丁几乎全部转化为槲皮素。此外,芡实酒显示出很强的体外抗氧化活性和亚硝酸盐清除能力,这与其中丰富的还原糖和多酚含量密切相关。研究表明,所得芡实酒营养丰富、具有较强体外抗氧化活性。

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In this manuscript,a kind of low-alcohol-content EF wines was produced by co-fermented EF seed kernel and glutinous rice in a specific ratio was developed. The major nutrients, polyphenol components in the EF wines and the antioxidant activities were also investigated. The results showed that high contents of protein,essential amino acids and total phenols were found in the new and aging EF wines,the wines,especially aging EF wine,have good flavor and some quality characters have reached a semi-dry rice wine national standards. The HPLC analysis results showed that four kinds of polyphenol components were identified form EF wines,such as gallic acid,ferulic acid,quercetin and rutin. During aging,the rutin in new EF wine was completely transformed into quercetin in aging EF wine. The EF wines all exhibited strong antioxidant activities and nitrite-scavenging capacities,and these activities may be closely related to the high contents of reducing sugar and polyphenols constituents in the EF wines. The results indicated that the EF wine is nutritious and has strong antioxidant activity in vitro.

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张汆,蔡华珍,陈志宏,何晓伟.一种低度芡实酒理化功能性质分析[J].食品与生物技术学报,2014,33(1):92-97.

ZHANG Cuan, CAI Huazhen, CHEN Zhihong, HE Xiaowei. Physicochemical and Functional Characteristics of the Euryale ferox Wines Fermented with Glutinous Rice[J]. Journal of Food Science and Biotechnology,2014,33(1):92-97.

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在线发布日期: 2014-06-17
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