红曲米添加量对红曲酒多酚成分及其抗氧化活性的影响  

Effect of Hongqu rice addition on polyphenol components and antioxidant properties of Hongqu rice wine

作　　者：陆方菊 彭斌 何松贵 吴振强[1] LU Fangju;PENG Bin;HE Songgui;WU Zhenqiang(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Guangdong Jiujiang Distillery Co.,Ltd.,Foshan 528203,China;Jiangmen Fanya Biological Engineering and Health Research Institute,Jiangmen 529000,China)

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]广东省九江酒厂有限公司,广东佛山528203 [3]江门市泛亚生物工程与健康研究院,广东江门529000

出　　处：《中国酿造》2019年第5期113-118,共6页China Brewing

基　　金：广州市产学研协同创新重大专项(201604046011);广东省九江酒厂有限公司产学研合作基金(2017A0071011)

摘　　要：红曲酒是我国华中、华东和南方地区流行的一种黄酒,酚类物质含量较高,具有较高的营养价值。该实验研究了红曲米添加量对红曲酒中5种酚酸、2种黄酮成分的影响及其总抗氧化能力、DPPH自由基、ABTS+自由基清除能力和还原力的差异。结果表明,随着红曲米添加量的增加,红曲酒总酚含量与单体多酚成分增加趋势一致,红曲米添加量为10.0%时总酚含量达到470.07 mg/L,没食子酸、绿原酸、对羟基苯甲酸、芦丁、芥子酸、阿魏酸以及槲皮素的含量分别达到5.54 mg/L、11.33 mg/L、3.18 mg/L、9.14 mg/L、12.42 mg/L、4.46 mg/L和2.12 mg/L。红曲酒的总抗氧化能力、DPPH自由基及ABTS^+自由基清除率和FRAP值也随着红曲米添加量的增大而增大。红曲酒中3种酚类物质(芥子酸、阿魏酸、芦丁)与其总抗氧化能力、DPPH自由基和ABTS^+自由基清除能力以及还原力具有较高的相关性(R>0.890,P<0.05)。Hongqu rice wine is a kind of Huangjiu (Chinese rice wine) popular in central, eastern and southern China. It has high content of phenolic compounds and with high nutritional value. In this paper, the differences of Hongqu rice addition on 5 phenolic acids, 2 flavonoids content, total antioxidant capacity, DPPH free radical scavenging capacity, ABTS+ free radical scavenging capacity and reducing capacity of Hongqu rice wine were studied. The results showed that the total phenol content of Hongqu rice wine and monomer polyphenol content increased consistently with the increase of Hongqu rice addition. With Hongqu rice addition 10%, the total phenol content reached 470.07 mg/L, and the contents of gallic acid, chlorogenic acid, p-hydroxybenzoic acid, rutin, sinapic acid, ferulic acid and quercetin reached 5.54 mg/L, 11.33 mg/L, 3.18 mg/L, 9.14 mg/L, 12.42 mg/L, 4.46 mg/L and 2.12 mg/L, respectively. The total antioxidant capacity, DPPH and ABTS+ free radical scavenging rate, and FRAP value of Hongqu rice wine increased with the increase addition of Hongqu rice. The contents of three phenolic substances (sinapic acid, ferulic acid and rutin) in Hongqu rice wine were highly correlated with their total antioxidant capacity, DPPH and ABTS+ free radical scavenging capacity and reducing power (R>0.890, P<0.05).

关 键 词：红曲米 红曲酒 添加量 多酚 抗氧化活性 

分 类 号：TS261.2[轻工技术与工程—发酵工程]