中草药添加时间对山兰黄酒的酒质及抗氧化性能的影响  

Effect of Chinese herb adding time on quality and antioxidant activity of Shanlan rice wine

作　　者：郑联合 王涛 施洪杰 潘善甫 高红日 钟秋平[2] 

机构地区：[1]海南省粮油科学研究所,海南琼海571400 [2]海南大学食品学院,海南海口570228

出　　处：《中国酿造》2012年第9期50-52,共3页China Brewing

基　　金：海南省科学事业费项目(2010-01)

摘　　要：借鉴传统黄酒发酵工艺,在黄酒酿制的不同阶段添加中草药制备中草药山兰黄酒。试验采用DPPH自由基清除法、ABTS.+自由基清除法、还原能力测定法分别对酿制的中草药黄酒进行抗氧化活性的测定。结果表明:中草药在冲缸时添加具有最好的品质;对DPPH、ABTS.+自由基的清除能力及还原Fe3+能力强弱顺序依次为冲缸时添加中草药的黄酒>后发酵时添加中草药的黄酒>蒸煮时添加中草药的黄酒>空白黄酒,且随着样品浓度的增加抗氧化活性逐渐增强。Chinese herbal medicine（CHM） Shanlan rice wine was produced by adding CHM materials at different stage of production process, which was stewing, water adding into jar and post-fermentation. Rice wine without CHM was used as the control. The antioxidant activity of the four kinds of Shalan rice wine were detected by the method ofFe3＋ reducing capacity, flee DPPH radical scavenging, and reducing ABTS＊＋ radical scavenging. The results indicated that the four different kinds of wine have antioxidant ability. The antioxidant activity of DPPH free radical scavenging reducing ABTS＊ ＋ free radical and reducing capacity was ordered as adding CHM at water adding into jar 〉 adding CHM in post-fermentation 〉 adding CHM in stewing 〉 the control. And the antioxidant activity was positively related to the content of CHM.

关 键 词：山兰黄酒 中草药 抗氧化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]