摘要
以苦荞黄酒发酵过程为监测对象,探究多酚与总黄酮含量及其体外抗氧化能力的变化规律。采用紫外分光光度法对多酚和总黄酮含量进行了动态检测,并测定了1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)和2,2'-联氮-二(3-乙基苯并噻唑-6-磺酸)二铵盐(2,2-biazo-bis(3-ethylbenzothiazol-6-sulfonic acid)diamimium salt,ABTS)的自由基清除能力以及ABTS还原能力,以研究其体外抗氧化活性。结果表明:苦荞黄酒中多酚含量在第8 d达到最高值,为195.57 mg/L;黄酮含量在9 d达到最高值,为179.65 mg/L;DPPH自由基清除力较强,最高可达93.59%;ABTS自由基清除力相对较弱,最高达65.31%,还原能力最大时吸光度为1.119。受发酵过程的影响,苦荞和糯米中的天然功能性物质容易溶出,抗氧化能力得到加强,使得苦荞黄酒的营养价值显著提高。
Taking the fermentation process of Tartary buckwheat wine as the monitoring object,this paper explored the dynamic changes of polyphenols and total flavonoids and their antioxidant activity in vitro.The contents of polyphenols and total flavonoids were dynamically determined by UV spectrophotometry,and the free radical scavenging ability of DPPH(1,1-diphenyl-2-picrylhydrazyl)and ABTS(2,2-biazo-bis(3-ethylbenzothiazol-6-sulfonic acid)diamimium salt)and the reducing capacity of ABTS were measured to study their antioxidant activity in vitro.The results showed that the content of polyphenols in Tartary buckwheat wine reached the peak on the 8th day of fermentation(195.57 mg/L);the content of flavonoids reached the peak on the 9th day of fermentation(179.65 mg/L);the DPPH free radical scavenging ability was strong,reaching up to 93.59%;the ABTS free radical scavenging ability was relatively weak,reaching 65.31%,and the absorbance was 1.119 when the reducing capacity reached the maximum.Affected by the fermentation process,the natural functional substances contained in Tartary buckwheat and glutinous rice were easy to dissolve out,and their antioxidant capacity was greatly enhanced,which significantly improved the nutritional value of Tartary buck-wheat wine.
作者
李丹青
徐园若
成超超
孙明璐
包智敏
胡新中
LI Danqing;XU Yuanruo;CHENG Chaochao;SUN Minglu;BAO Zhimin;HU Xinzhong(Shangluo University,Shangluo,Shaanxi 726000;Yantai Nanshan University,Yantai,Shandong 265713;Shaanxi Normal University,Xi’an,Shaanxi 710011,China)
出处
《酿酒科技》
2023年第6期65-70,共6页
Liquor-Making Science & Technology
基金
2019年陕西省重点研发计划项目(2019NY-127)
2018年国家级大学生创新创业训练计划项目(201811396003)。
关键词
苦荞黄酒
发酵过程
功能性物质含量
抗氧化活性
Tartary buckwheat wine
fermentation process
contents of functional substances
antioxidant activity
