党参黄酒的酿造工艺优化及体外抗氧化活性研究  

Optimization of brewing process and in vitro antioxidant activity of Codonopsis pilosula Huangjiu

作　　者：王楠 徐巧红[1,2] 高颖瑞 曹阳洋 崔方 李文[1,2] 胡芳弟[1,2] WANG Nan;XU Qiaohong;GAO Yingrui;CAO Yangyang;CUI Fang;LI Wen;HU Fangdi(State Key Laboratory of Functional Organic Molecular Chemistry,School of Pharmacy,Lanzhou University,Lanzhou 730000,China;Lanzhou Codonopsis Industrial Technology Engineering Research Center,Lanzhou University,Lanzhou 730000,China)

机构地区：[1]兰州大学药学院功能有机分子化学国家重点实验室,甘肃兰州730000 [2]兰州大学甘肃省党参产业技术工程研究中心,甘肃兰州730000

出　　处：《中国酿造》2023年第6期178-185,共8页China Brewing

基　　金：国家重点研发计划项目(2018YFC1706300,2018YFC1706303);甘肃省重点研发计划项目(21ZD4FA013)(甘科计[2021]16号)。

摘　　要：该研究以普通黄酒为对照,制备兼具党参和黄酒功能的党参黄酒,通过单因素试验及响应面试验优化党参黄酒酿造工艺,对其品质指标进行分析,并采用1,1-二苯基-2-苦肼基(DPPH)、羟自由基、超氧阴离子自由基清除试验评价其体外抗氧化活性。结果表明,最佳酿造工艺为:糖化时加入党参,党参和麦曲的添加量分别为9.5%、16.0%,糖化温度47℃。在此优化条件下,党参黄酒感官评分、总氨基酸、总酚、总黄酮含量分别为76分、(7 070.60±17.27)mg/L、(494.39±11.68)mg/L、(42.40±1.79)mg/L,较普通黄酒中氨基酸、总酚、总黄酮含量分别提高了19.93%、15.10%和15.52%。党参黄酒对DPPH、羟自由基、超氧阴离子的半抑制浓度(IC_(50))值分别为0.18 m L/m L、0.31 m L/m L和0.14 m L/m L,与普通黄酒差异显著(P<0.05)。党参黄酒口感醇厚、风味独特,具有良好的营养价值及抗氧化活性。In this study,using ordinary Huangjiu(Chinese rice wine)as the control,the Codonopsis pilosula Huangjiu,with the functions of C.pilosula and Huangjiu,was prepared,and the brewing technology of C.pilosula Huangjiu was optimized by single factor tests and response surface tests.The quality indexes of C.pilosula Huangjiu were analyzed,and the antioxidant activities in vitro were evaluated by 1,1-diphenyl-2-picrylhydrazyl(DPPH),hydroxyl and superoxide anion free radical scavenging tests.The results showed that the optimal brewing technology were obtained as follows:C.pilosula was added during saccharification,C.pilosula addition 9.5%,wheat Qu addition 16.0%,and saccharification temperature 47℃.Under the optimized conditions,the sensory score,total amino acids,total phenol and total flavonoid contents of C.pilosula Huangjiu were 76 points,(7070.60±17.27)mg/L,(494.39±11.68)mg/L and(42.40±1.79)mg/L,respectively.Compared with ordinary Huangjiu,the content of amino acid,total phenol and total flavonoid in Huangjiu was increased by 19.93%,15.10%and 15.52%,respectively.The half-inhibitory concentration(IC_(50))of C.pilosula Huangjiu on DPPH,hydroxyl radical and superoxide anion were 0.18 ml/ml,0.31 ml/ml and 0.14 ml/ml,respectively,which were significantly different from ordinary Huangjiu(P<0.05).C.pilosula Huangjiu had mellow taste,unique flavor,good nutritional value and antioxidant activity.

关 键 词：党参 黄酒 工艺优化 品质分析 抗氧化活性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]