两种工艺酿造玫瑰茄米酒品质及抗氧化活性的研究
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摘要
通过对玫瑰茄米酒品质及抗氧化活性的测定,评价不同酿造方法对玫瑰茄米酒的影响。结果表明:后发酵时加入玫瑰茄汁酿制的米酒酒精度、总糖、氨基酸态氮和挥发酯含量显著高于空白对照酒(P<0.05,P<0.01),并且酒中总多酚和总黄酮含量较高,与不加玫瑰茄的空白对照酒相比差异极显著(P<0.01);此酒对DPPH自由基、羟基自由基、ABTS+·自由基的清除率较空白对照酒高。结果显示在发酵时加入玫瑰茄汁的酿造工艺酿制的玫瑰茄米酒品质和抗氧化活性较好。
In this paper,quality and anti-oxidation activity of rice wine adding H. sabdariffa were evaluated to compare different brewing methods. The results showed that contend of alcohol,total sugar,amino acid nitrogen and volatile ester adding H. sabdariffa during after-fermentation was higher than pure rice wine( P < 0. 05,P < 0. 01). Moreover its content of total polyphenols and total flavonoids was higher,the difference was significant( P < 0. 01). For the rice wine adding H. sabdariffa during after-fermentation,the scavenging rate of DPPH radical,hydroxyl radical and ABTS+· radical was higher than pure rice wine. Results suggested the quality and anti-oxidation activity of rice wine adding H. sabdariffa during fermentation were better.
In this paper,quality and anti-oxidation activity of rice wine adding H. sabdariffa were evaluated to compare different brewing methods. The results showed that contend of alcohol,total sugar,amino acid nitrogen and volatile ester adding H. sabdariffa during after-fermentation was higher than pure rice wine( P < 0. 05,P < 0. 01). Moreover its content of total polyphenols and total flavonoids was higher,the difference was significant( P < 0. 01). For the rice wine adding H. sabdariffa during after-fermentation,the scavenging rate of DPPH radical,hydroxyl radical and ABTS+· radical was higher than pure rice wine. Results suggested the quality and anti-oxidation activity of rice wine adding H. sabdariffa during fermentation were better.
引文
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[10]朱潘炜,舒杰,刘东红,等.黄酒中挥发性和半挥发性成分检测固相微萃取条件的优化[J].生物技术进展,2011,01(5):352-356.
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[14]章宇,谢萌,吴晓琴,等.强化竹叶黄酮对酿造酒抗自由基和抗氧化性能的改进[J].中国食品学报,2005,5(4):34-39.
[15]洪璇,陈仲巍,王丽霞,等.玫瑰茄糯米酒的研制[J].酿酒科技,2017(2):93-96.
[16]王胜利,李国薇,樊明涛.猕猴桃酒酿造过程中多酚及抗氧化性的研究[J].酿酒科技,2012(10):55-58.
[17]米桂,李新生,党娅,等.不同处理方式的紫薯原料对其发酵酒品质的影响[J].食品科技,2016(4):72-76.
[18] Jomova K,Valko M. Importance of iron chelation in free radical-induced oxidative stress and human disease[J]. Curr.Pharm. Design,2011,17(31):3460-3473.
[19]游颖,南博,王心哲,等.桦树酒体外抗氧化能力的研究[J].食品科技,2017(3):94-96.
[20]屈慧鸽,徐栋梁,徐磊,等.放汁法同时酿造干红和桃红葡萄酒及其酒质和抗氧化活性分析[J].食品科学,2016,37(15):179-184.
[21]戚一曼,樊明涛,程拯艮,等.猕猴桃酒主发酵过程中多酚及抗氧化性的研究[J].食品研究与开发,2016,37(24):6-12.
[22] Wang J,Cao X,Qi Y,et al.. High-performance thin-layer chromatographic method for screening antioxidant compounds and discrimination of Hibiscus sabdariffa L. by principal component analysis[J]. J. Plana. Chromat.,2015,28(4):274-279.
[23] Fernándezarroyo S,Rodríguezmedina I C,Beltrándebón R,et al.. Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract[J]. Food Res. Int.,2011,44(5):1490-1495.
[24] Tsai P J,Mcintosh J,Pearce P,et al.. Anthocyanin and antioxidant capacity in Roselle(Hibiscus Sabdariffa L.)extract[J]. Food Res. Int.,2002,35(4):351-356.
[25] Garg D,Shaikh A,Muley A,et al.. In-vitro,antioxidant activity and phytochemical analysis in extracts of Hibiscus rosasinensis,stem and leaves[J]. Free Rad. Antiox.,2012,2(3):41-46.
[2]李秀芬,朱建军,张建锋,等.玫瑰茄引种栽培与应用研究进展[J].上海农业学报,2015(5):136-139.
[3] Zhen J, Villani T S, Guo Y, et al.. Phytochemistry,antioxidant capacity, total phenolic content and antiinflammatory activity of Hibiscus sabdariffa leaves[J]. Food Chem.,2016,190:673-680.
[4] Nzikou J M, Bouanga-Kalou G, Matos L, et al..Characteristics and nutritional evaluation of seed oil from roselle(Hibiscus sabdariffa L.)in Congo-Brazzaville[J]. Curr. Res.J. Bio. Sci.,2011,3(2):141-146.
[5] Anthwal V,Ishaq F,Nath S R,et al.. Antioxidant and antiatherogenic impacts of catharanthus roseus and Hibiscus sabdariffa on Cu2+mediated oxidation kinetics of low density lipoprotein[J]. Der Pharm. Sin.,2012,3(4):443-456.
[6] Zheng D,Ye Z,Cobbina S J,et al.. Purification,characterization,and immunoregulatory activity of a polysaccharide isolated from Hibiscus sabdariffa L.[J]. J. Sci. Food Agric.,2016,97(5):1599-1606.
[7] Obouayeba A P,Boyvin L,M’Boh G M,et al.. Hepatoprotective and antioxidant activities of Hibiscus sabdariffa petal extracts in Wistar rats[J]. Int. J. Basic Clin. Pharm.,2014,3(5):774-780.
[8] Chen J H,Wang C J,Wang C P,et al.. Hibiscus sabdariffa leaf polyphenolic extract inhibits LDL oxidation and foam cell formation involving up-regulation of LXRα/ABCA1 pathway[J]. Food Chem.,2013,141(1):397-406.
[9]刘月,祁国栋,张炳文.黄酒功能成分的研究进展[J].中国酿造,2015,34(11):27-30.
[10]朱潘炜,舒杰,刘东红,等.黄酒中挥发性和半挥发性成分检测固相微萃取条件的优化[J].生物技术进展,2011,01(5):352-356.
[11]中国国家标准化管理委员会.GB/T 13662-2008中国标准书号[S].北京:中国标准出版社,2009.
[12]王福荣.酿酒分析与检测[M].第二版.北京:化学工业出版社,2005.
[13]王行,张海宁,马永昆,等.蓝莓酒发酵过程中酚类物质动态变化及其抗氧化活性研究[J].现代食品科技,2015(1):90-95.
[14]章宇,谢萌,吴晓琴,等.强化竹叶黄酮对酿造酒抗自由基和抗氧化性能的改进[J].中国食品学报,2005,5(4):34-39.
[15]洪璇,陈仲巍,王丽霞,等.玫瑰茄糯米酒的研制[J].酿酒科技,2017(2):93-96.
[16]王胜利,李国薇,樊明涛.猕猴桃酒酿造过程中多酚及抗氧化性的研究[J].酿酒科技,2012(10):55-58.
[17]米桂,李新生,党娅,等.不同处理方式的紫薯原料对其发酵酒品质的影响[J].食品科技,2016(4):72-76.
[18] Jomova K,Valko M. Importance of iron chelation in free radical-induced oxidative stress and human disease[J]. Curr.Pharm. Design,2011,17(31):3460-3473.
[19]游颖,南博,王心哲,等.桦树酒体外抗氧化能力的研究[J].食品科技,2017(3):94-96.
[20]屈慧鸽,徐栋梁,徐磊,等.放汁法同时酿造干红和桃红葡萄酒及其酒质和抗氧化活性分析[J].食品科学,2016,37(15):179-184.
[21]戚一曼,樊明涛,程拯艮,等.猕猴桃酒主发酵过程中多酚及抗氧化性的研究[J].食品研究与开发,2016,37(24):6-12.
[22] Wang J,Cao X,Qi Y,et al.. High-performance thin-layer chromatographic method for screening antioxidant compounds and discrimination of Hibiscus sabdariffa L. by principal component analysis[J]. J. Plana. Chromat.,2015,28(4):274-279.
[23] Fernándezarroyo S,Rodríguezmedina I C,Beltrándebón R,et al.. Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract[J]. Food Res. Int.,2011,44(5):1490-1495.
[24] Tsai P J,Mcintosh J,Pearce P,et al.. Anthocyanin and antioxidant capacity in Roselle(Hibiscus Sabdariffa L.)extract[J]. Food Res. Int.,2002,35(4):351-356.
[25] Garg D,Shaikh A,Muley A,et al.. In-vitro,antioxidant activity and phytochemical analysis in extracts of Hibiscus rosasinensis,stem and leaves[J]. Free Rad. Antiox.,2012,2(3):41-46.