药曲发酵紫薯酒抗氧化性及香气成分分析  

Analysis of the antioxidant activity and aroma components of the purple sweet potato wine fermented by Yaoqu

作　　者：易欣[1] 张文学[1,2] 罗芳[1] 杨俊[1] 李丽[1,3] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学锦江学院白酒学院,四川眉山620860 [3]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品工业科技》2014年第7期119-122,171,共5页Science and Technology of Food Industry

基　　金：国家国际合作项目(2011DFA30560);四川省国际科技合作项目(2012HH005);发酵资源与应用四川省高校重点实验室课题(2012KFJ003)

摘　　要：通过测定紫薯酒的抗氧化性,包括还原能力、清除DPPH自由基能力、金属螯合能力、脂质过氧化抑制率、总酚和花色苷含量,采用气相色谱-质谱联用技术(GC-MS)测定香气成分。结果表明,红景天药曲紫薯酒的还原能力、清除DPPH自由基能力、金属螯合能力、抑制脂质过氧化能力、总酚和花色苷含量都略高于纯米曲紫薯酒;经过GC-MS分析,药曲紫薯酒的香气成分比纯米曲紫薯酒更丰富。In this study,the antioxidant capacity was determined in terms of reducing capacity,cleaning the DPPH free radicals, metal chelating ability and the inhibition of lipid peroxidation, the total phenolic and anthocyanin contents was measured by Forint-phenol and pH differential method.The aroma components were identified by Gas Chromatography-Mass Spectrometry （GC-MS）.The results showed that the reducing capacity, ability to remove DPPH free radicals, metal chelating ability, ability to inhibit lipid peroxidation, total phenolic and anthocyanins content of the purple sweet potato wine fermented by Yaoqu was slightly higher than the purple sweet potato wine fermented by rice-koji.By GC-MS analysis,the aroma components of the purple sweet potato wine fermented by Yaoqu was richer than the purple sweet potato wine fermented by rice-koji.

关 键 词：紫薯酒 药曲 抗氧化活性 香气成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]