白藜芦醇丹阳黄酒抗氧化活性和稳定性研究  

Antioxidant activity and stability of Danyang Huangjiu with resveratrol

作　　者：乔晓月 靳迎春 曹喜涛[1,2] 徐志坚 屠洁 刘冠卉[1,4] 张兆俊 季更生[1,2] 张国政 QIAO Xiaoyue1, JIN Yingchun1, CAO Xitao1,2, XU Zhijian3, TU Jie1,2, LIU Guanhui1,4, ZHANG Zhaojun3, JI Gengsheng1,2, ZHANG Guozheng1,2(1.College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, China; 2.Key Laboratory of Genetic Improvement of Silkworm and Mulberry, Ministry of Agriculture, The Sericulture Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, China; 3.Jindanyang Wine Co., Ltd., Zhenjiang 212300, China; 4.School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, Chin)

机构地区：[1]江苏科技大学生物技术学院,江苏镇江212018 [2]中国农业科学院蚕业研究所农业部蚕桑遗传改良重点开放实验室, [3]江苏镇江212018 [3]江苏省丹阳市金丹阳酒业有限公司,江苏镇江212300 [4]江苏科技大学 粮食学院,江苏镇江212004

出　　处：《中国酿造》2018年第7期117-121,共5页China Brewing

基　　金：江苏科技大学大学生创新计划项目(201610283002F);江苏科大学博士启动基金(1732921203);蚕业研究所生物技术学院院所发展基金(2014SY10);江苏省自然科学基金(BK20160554)

摘　　要：将白藜芦醇添加至丹阳黄酒中,形成含有质量浓度为0.1 mg/m L白藜芦醇的新型丹阳黄酒,以此为研究对象,对其清除DPPH、羟基、ABTS自由基和总还原能力进行测定,来评价白藜芦醇丹阳黄酒产品的抗氧化活性及稳定性。结果表明,0.1 mg/m L的白藜芦醇丹阳黄酒对DPPH、羟基、ABTS自由基的半抑制浓度(IC_(50)值)依次为0.40 m L/m L、0.80 m L/m L、0.51 m L/m L,普通丹阳黄酒IC_(50)值依次0.70 m L/m L、0.81 m L/m L、0.80 m L/m L,新型丹阳黄酒的总还原力明显高于普通丹阳黄酒。综合比较,含白藜芦醇丹阳黄酒抗氧化能力高于普通丹阳黄酒。同时,新型丹阳黄酒在常温下存放前3 d的白藜芦醇含量快速下降,之后趋于稳定。A new type of Danyang Huangjiu （Chinese rice wine） with 0.1 mg/ml resveratrol was produced with adding resveratrol into Danyang Huangjiu. Taking this as the research object, the scavenging DPPH free radical, hydroxyl radical, ABTS radical activity and total reducing power was determined, to evaluate the antioxidant activity and stability of the Danyang Huangjiu. As a result, the 50% inhibiting concentration （IC50） values of the new type of Huangjiu with 0.1 mg/ml resveratrol to DPPH free radical, hydroxyl radical and ABTS radical were 0.40 ml/ml, 0.80 ml/ml, 0.51 ml/ml, respectively. The IC50 values of the ordinary Danyang Huangjiu were 0.70 ml/ml, 0.81 ml/ml, 0.80 ml/ml, respectively. The total reducing power of the new Danyang Huangjiu was obviously higher than that of the ordinary Danyang Huangjiu. By comparison, the antioxidant capacity of the new Danyang Huangjiu was higher than that of the ordinary Danyang Huangjiu. At the same time, resveratrol contents of the new Danyang Huangjiu decreased rapidly in the first 3 d of storage, and then tended to be stable.

关 键 词：黄酒 白藜芦醇 抗氧化性 稳定性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]