摘要
金银花具有显著的抗氧化活性,将其与黄酒结合所生产的金银花黄酒是一个传统的保健饮品。本研究采用黄酒浸提金银花制备具有抗氧化活性的金银花黄酒,并对其生产工艺进行了优化。首先以绿原酸、总酚含量为指标对比了水、13%乙醇、无水乙醇和成品黄酒对金银花的提取效果;然后对比了金银花的样品来源和前处理方式对提取效果的影响;之后对提取料液比和浸提时间进行了优化。实验结果显示,以黄酒为浸提液,以人工种植金银花冻干样品为原料,料液比为1∶30,浸提时间为90 min时,可以获得较高的绿原酸和总酚提取效率。以此条件制备金银花黄酒,并对其活性成分的稳定性和抗氧化活性(包括DPPH清除活性、ABTS清除活性、羟自由基清除活性及总还原力)进行探究,结果表明,金银花黄酒在放置28 d后,绿原酸含量和抗氧化性有所下降,但仍维持较高的抗氧化水平,其中DPPH清除率为59.27%、ABTS清除率为54.62%、羟自由基清除率为71.25%、总还原力约为0.0108 mg/mL Vc。
Honeysuckle has significant anti-oxidation properties and it could be used for the production of yellow rice wine. In this study, the production of honeysuckle yellow rice wine was explored and the stability and anti-oxidation properties of the produced wine were investigated. Firstly, with chlorogenic acid and total phenol content as the indexes, the extracting effects of honeysuckle by four kinds of solvent including water, 13 % ethanol, absoluate ethanol, and product yellow rice wine were compared. Then the effects of sample source and pretreatment on the extraction of honeysuckle were compared. Finally, solid-liquid ratio and the extracting time were optimized. The experimental results sug- gested that, the best extracting effects could be achieved with yellow rice wine used as the extracting solvent, freeze dried honeysuckle used as raw material, solid-liquid ratio at 1 -30, and extracting time of 90 min. After 28 d placement of the produced wine, chlorogenic acid content and the anti-oxidation properties of the wine reduced, however, high anti-oxidation properties still remained with DPPH, ABTS and hydroxyl radical scavenging ratio of 59.27 %, 54.62 % and 71.25 % respectively, and the total reducing capacity was 0.0108 mg/mL Vc.
出处
《酿酒科技》
2016年第12期47-51,共5页
Liquor-Making Science & Technology
基金
国家自然科学基金(31371820)
关键词
金银花黄酒
绿原酸
总酚
抗氧化性
honeysuckle yellow rice wine
chlorogenic acid
total phenol
anti-oxidation properties
