红枣枸杞浸泡酒营养成分及体外抗氧化活性分析  

Analysis of Nutrients and Antioxidant Activity of Red Jujube Wolfberry-Soaked Wine

作　　者：胡博 唐晓姝[1,2] 陈雪梅 张白曦[1,2] 郭自涛 HU Bo;TANG Xiaoshu;CHEN Xuemei;ZHANG Baixi;GUO Zitao(National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学国家功能食品工程技术研究中心,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2022年第1期44-50,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金青年基金项目(31501457);江苏省博士后科研资助项目(2021K269B)。

摘　　要：以红枣、枸杞为原料,采用冷浸的方式以蒸馏酒为基酒制作红枣枸杞浸泡酒,对红枣枸杞浸泡酒的营养成分及体外抗氧化活性进行检测与分析。实验结果表明,浸泡酒中富含多酚、黄酮、游离氨基酸、有机酸、脂肪酸和微量元素等活性物质,其中游离氨基酸质量浓度约为1.66 g/L,有机酸种类丰富,主要为乳酸、丁二酸和己二酸。此外,该浸泡酒具有较强的DPPH自由基、羟自由基、超氧阴离子自由基及ABTS自由基的清除能力。与蒸馏酒相比较,红枣枸杞浸泡酒以其简单方便地制作工艺丰富了酒中的营养成分,且为红枣、枸杞的综合利用提供了新的思路。To make full use of the nutritional components of red jujube and wolfberry,a kind of soaked wine was made by using red jujube and wolfberry through cold soaking in distilled wine.The nutritional components and antioxidant capacity of red jujube wolfberry-soaked wine were detected and analyzed in vitro.The results indicated that the soaked wine was rich in polyphenol,flavonoids,free amino acids,organic acids,fatty acids,mineral elements and other bioactive components.The content of free amino acids was 1.66 g/L,and the enriched organic acids were lactic acid,succinic acid and adipic acid.The soaked wine has a strong scavenging ability of DPPH radicals,hydroxyl radicals,superoxide anion radicals and ABTS radicals.In this study,multi-type nutritional components were obtained in the red jujube wolfberry-soaked wine via a simple and convenient processing method compared with the distilled wine,providing a new idea for the comprehensive utilization of jujube and wolfberry.

关 键 词：红枣 枸杞 浸泡酒 营养成分 抗氧化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]