板栗糯米清酒中氨基酸分析及其抗氧化活性
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摘要
为进一步确定板栗糯米清酒的营养及保健价值,首先对酒样所含氨基酸种类及含量进行分析,然后通过与糯米清酒及不同抗氧化剂之间的比较,对板栗糯米清酒的亚油酸体系抗氧化性能、还原能力、金属螯合能力、清除DPPH自由基能力以及总酚含量等进行初步研究。结果表明,板栗糯米清酒中17种氨基酸含量均高于糯米酒中的氨基酸含量,其中天冬氨酸、苏氨酸、谷氨酸、丙氨酸、缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸的含量是糯米酒中的二倍以上。板栗糯米清酒具有抑制亚油酸自氧化的能力,抑制率可达到80.70%,还原能力较强,金属螯合活性较低为11.57%,DPPH自由基清除率达到38.67%,总酚含量约为187.1μg/mL,板栗糯米清酒具有较强的抗氧化活性,优于相同工艺的糯米清酒。
In order to explore the nutrition and health value of chestnut-rice sake for further determination,the kinds and content of amino acids that in sake samples were analyzed first.Then,the lipid peroxides inhibition,reduction capacity,metal chelation capacity,total phenol content and DPPH free radical scavenging capacity of chestnut-rice sake were preliminarily researched by comparing with glutinous rice sake and different antioxidants.The results showed that the content of 17 kinds of amino acids in chestnut-rice sake was higher than that in rice sake,among which the content of aspartic acid,threonine,glutamic acid,alanine,valine,isoleucine,leucine,tyrosine and phenylalanine was more than twice that in rice sake.This wine had strong reduction ability and it can inhibit the self-oxidation of linoleic acid by 80.70%,and its metal chelation activity was 11.57%,the DPPH free radical scavenging rate reached 38.67%,and the total phenol content was about 187.1 μg/mL. Chestnut glutinous rice sake had stronger antioxidant properties than glutinous rice sake with the same technology.
In order to explore the nutrition and health value of chestnut-rice sake for further determination,the kinds and content of amino acids that in sake samples were analyzed first.Then,the lipid peroxides inhibition,reduction capacity,metal chelation capacity,total phenol content and DPPH free radical scavenging capacity of chestnut-rice sake were preliminarily researched by comparing with glutinous rice sake and different antioxidants.The results showed that the content of 17 kinds of amino acids in chestnut-rice sake was higher than that in rice sake,among which the content of aspartic acid,threonine,glutamic acid,alanine,valine,isoleucine,leucine,tyrosine and phenylalanine was more than twice that in rice sake.This wine had strong reduction ability and it can inhibit the self-oxidation of linoleic acid by 80.70%,and its metal chelation activity was 11.57%,the DPPH free radical scavenging rate reached 38.67%,and the total phenol content was about 187.1 μg/mL. Chestnut glutinous rice sake had stronger antioxidant properties than glutinous rice sake with the same technology.
引文
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[2]耿建暖.板栗加工中不同去皮工艺对褐变的影响比较研究[J].食品工业,2013,34(8):54-56.
[3]林顺顺,祝美云,张建威.中国板栗的研发现状和前景[J].农产品加工·学刊,2010(12):74-76.
[4]杨芳,张丛兰,王铁旦,等.不同护色处理对板栗仁色泽和脂肪酸组成的影响[J].现代食品科技,2013,29(11):2700-2705.
[5]苏丽娜,杨本寿,浦亚清.微波消解ICP-MS法测定板栗壳微量元素[J].大理大学学报,2016,37(2):10-14.
[6]柏宏伟,张小琴,姜奕晨,等.板栗鞣花酸鞣质的提取纯化及抗氧化活性[J].北京农学院学报,2015,30(4):38-43.
[7]何秀娟,邱文明,徐育海.外源一氧化氮对板栗果实贮藏品质的影响[J].中国南方果树,2017,46(6):96-99.
[8]魏晓霞.板栗贮藏保鲜技术概述[J].中国果菜,2016,36(12):5-7.
[9]胡燕,邹建.不同包装材料对板栗仁的保鲜效果[J].贵州农业科学,2015,43(5):195-198.
[10]赵玉华,李永红,常学东.板栗简易包装贮藏特性的比较研究[J].北方园艺,2013,37(23):141-145.
[11]吴小兰.板栗贮藏保鲜技术[J].新农村,2013(10):35.
[12]康明官.日本清酒技术[M].北京:轻工业出版社,1986:62-85.
[13]王琳,夏禹,魏宾,等.板栗糯米甜酒的发酵和挥发性香气成分分析[J].食品工业科技,2015,36(15):284-288.
[14]王蔚新,付晓燕,程水明.板栗酒生产中糖化工艺研究[J].中国酿造,2011(1):177-179.
[15]葛祎楠,邹静,李斌,等.板栗大米清酒酒曲选择及氨基酸含量测定[J].中国酿造,2018,37(11):62-65.
[16]邹静,孟军,张建才,等.红曲板栗糯米酒酿造工艺研究[J].酿酒科技,2017(2):65-67.
[17]李雪,贾明明,杨瑞楠,等.不同产地油菜籽氨基酸组成比较研究[J].食品安全质量检测学报,2018(13):3396-3400.
[18]王霄倩,李志宇,吕佳恒,等.压榨对酿酒葡萄皮渣酚类物质提取及抗氧化活性的影响[J].中国酿造,2017,36(1):93-97.
[19]Gǜlc N,Oktay M,Krecc E.Screening of antioxidant and antimicrobial activitiesof anise(Pimpinella anisum L.)seedextracts[J].Food Chemistry,2003,83:371-382.
[20]Siddhuraju,Perumal.The antioxidant activity and free radical-scavenging capacity of phenolics raw and dry heated moth bean(Vignaaconitifolia)(Jacq.)Marechal seed extracts[J].Food Chemistry,2006,99(1):149-157.
[21]Wang T,Rósa Jónsdóttir,Guerún ólafsdóttir.Total phenolic compounds,radical scavenging and metal chelation of extracts from Icelandic seaweeds[J].Food Chemistry,2009,116(1):240-248.
[22]Concepción Sánchez-Moreno,José A Larrauri,Fulgencio Saura-Calixto.A procedure to measure the antiradical efficiency of polyphenols[J].Journal of the Science of Food & Agriculture,1998,76(2):270-276.
[23]Minussi R C,Rossi M,Bologna L,et al.Phenolic compounds and total antioxidant potential of commercial wines[J].Food Chemistry,2003,82(3):409-416.
[24]张元,白卫东,刘功良.黄酒生物活性成分及其功能研究进展[J].中国酿造,2017,36(7):5-9.