Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine
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- 作者：Qing-Yi Lua ; qlu@mednet.ucla.edu" class="auth_mail" title="E-mail the corresponding author ; Ru-Po Leea ; Jianjun Huanga ; Jieping Yanga ; Susanne M. Henninga ; Xutao Hongb ; David Hebera ; Zhaoping Lia
- 关键词：CYW ; Chinese yellow wine ; MetS ; metabolic syndrome ; GABA ; 纬-aminobutyric acid
- 刊名：Journal of Food Composition and Analysis
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：44
- 期：Complete
- 页码：86-92
- 全文大小：687 K
文摘
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9 phenolic compounds were identified by LC–MS/MS, 3 were reported for the 1st time.
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Yellow wine is a good source of free amino acids, proteins and 纬-aminobutyric acid.
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Low amount of hydroxymethylfurfural was found.
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Antioxidant activity is higher than white wines but lower than red wines.