摘要
应用微波处理黑米酒,探讨微波因素(微波功率、微波处理温度、微波时间)对黑米酒总酚、总黄酮、总花青素、颜色及抗氧化活性的影响。结果表明,与未处理的黑米酒相比,微波处理后黑米酒中总酚含量、总黄酮含量、总花青素含量以及抗氧化活性均有所下降,并且微波处理对黑米酒的颜色变化影响较小;微波处理后黑米酒的DPPH自由基清除能力(DPPH·)、超氧阴离子自由基(O_2^-·)清除能力、羟自由基(·OH)清除能力和抗脂质过氧化能力呈逐渐减弱的趋势,与总酚、总黄酮和总花青素的变化趋势一致。检测的指标和自然熟化过程基本一致,说明微波在一定程度上可以起到辅助黑米酒熟化的作用。
Microwave technology was applied to process black rice wine,effects of microwave power,microwave treatment temperature and microwave time on total phenolic content,total flavonoid content,total anthocyanins,colour and antioxidant activity of black rice wine were investigated.The results showed that the total phenol content,total flavonoids content,total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine,and microwave treatment had little effect on the color change of black rice wine.The DPPH radical scavenging capacity,superoxide anion radical scavenging capacity,hydroxyl radical scavenging capacity and anti-lipid peroxidation capacity of black rice wine decreased gradually after microwave treatment,which was consistent with the change trend of total phenolics,total flavonoids and total anthocyanins.The measured indexes were basically consistent with the natural aging process,indicating that microwave treatment could assist the aging of black rice wine to some extent.
作者
陈卓瑶
原江锋
候增超
王大红
李佩艳
龚明贵
张彬
CHEN Zhou-yao;YUAN Jiang-feng;HOU Zeng-chao;WANG Da-hong;LI Pei-yan;GONG Ming-gui;ZHANG bin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Department of Pharmacology,Jinling Hospital,Nanjing,Jiangsu 210002,China)
出处
《食品与机械》
北大核心
2020年第3期194-199,215,共7页
Food and Machinery
基金
国家自然科学基金面上项目(编号:31870093)
青年科学基金项目(编号:31701665,31701536)
河南省自然科学基金项目(编号:172102310543)。
关键词
微波
黑米酒
总酚
总黄酮
总花青素
颜色
抗氧化性
microwave
black rice wine
total phenolics
total flavonoids
total anthocyanins
colour
antioxidant activity
