抗氧化苦荞酒加工工艺的研究  

Processing Techniques of Oxidation Resisting Tartary Buckwheat Liquor

作　　者：李云龙[1] 李红梅[1] 胡俊君[1] 陕方[1] 边俊生[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《酿酒科技》2014年第12期5-7,共3页Liquor-Making Science & Technology

基　　金：国家现代农业(燕麦荞麦)产业技术体系专项经费资助(CARS-08-D-2);山西省财政支农项目(2013LSCP-02);山西省农业科学院攻关项目(No.2008YCP0809)

摘　　要：对苦荞蒸馏酒酒糟中黄酮类物质进行提取和纯化,分析其主要黄酮类组分与抗氧化的效果,用于酒度为38%vol和53%vol两种苦荞酒强化处理。结果表明,提取纯化后的酒糟黄酮组分为芦丁20.1%,槲皮素18.8%,异槲皮苷1.56%,强化后的38%vol和53%vol苦荞酒,其DPPH自由基清除率分别达到95.17%和95.50%,是强化前的19.7倍和9.7倍;总抗氧化能力分别达到了28.98 Fe SO4mmol/m L和36.5 Fe SO4mmol/m L,效果十分显著。本强化处理对酒体品质无任何不良影响,且可使酒体口感更显醇厚。This study analyzed the main components and antioxidant effect of the flavonoids extracted and purified from tatary buckwheat distilled iquor lees. The purified products was then added to 38 %vol and 53 %vol tatary buckwheat liquors for function strengthen. Results showed that he main components of the flavonoids were 20.1% of rutin, 18.8 % of cuercetin, and 1.56 % of isoquercitrin in the purified products. After ;trengthening treatment, DPPH radical scavenging capacities of 38 %vol and 53 %vol tatary buckwheat liquors reached 95.17 % and 95.50 % re- ;pectively, and 19.7 times and 9.7 times that of the raw liquors respectively. The enhancement effect of total antioxidant capacity is significant with 28.98 FeSO4 mmol/mL and 36.5 FeSO4 mmol/mL.The strengthening treatment to tatary buckwheat liquor in this study had no adverse effects ）n liquor quality and the tasting was more mellow.

关 键 词：苦荞酒 抗氧化 生物类黄酮 自由基 白酒 

分 类 号：TS262.91[轻工技术与工程—发酵工程]