酱香型白酒丢糟中多酚提取工艺优化及抗氧化活性分析  

Optimization of extract process and antioxidant activity of polyphenols in sauce-flavor Baijiu distiller's grains

作　　者：李芳香 徐丽娜 宋露露 贺国君 周晓秋 岳倩倩 谢艺 LI Fangxiang;XU Lina;Song Lulu;HE Guojun;ZHOU Xiaoqiu;YUE Qianqian;XIE Yi(Department of Brewing Engineering,Moutai Institute,Zunyi 564507,China;Kweichow Moutai Co.,Ltd.,Zunyi 564501,China)

机构地区：[1]茅台学院酿酒工程系,贵州遵义564507 [2]贵州茅台酒股份有限公司,贵州遵义564501

出　　处：《中国酿造》2023年第9期175-179,共5页China Brewing

基　　金：茅台学院高层次人才科研启动项目(mygccrc[2022]009);贵州省教育厅青年人才成长项目(黔教合KY字[2018]451);贵州省青年科技人才成长项目(黔教合KY字[2020]232);贵州省教育厅特色领域项目(黔教合KY字[2020]055)。

摘　　要：该研究以酱香型白酒丢糟为研究对象,采用微波辅助乙醇溶液浸提多酚。以多酚得率为评价指标,采用单因素试验和正交试验对多酚提取工艺条件进行优化,并对其抗氧化能力进行测定。结果表明,多酚提取最佳工艺条件为:乙醇体积分数80%、提取时间150 s、料液比1∶15(g∶mL)、微波功率250 W。在此最佳工艺条件下,多酚得率为15.22%,羟基自由基清除率达75.79%。Using sauce-flavor(Jiangxiangxing)Baijiu distiller's grains as the research object,the polyphenols were extracted by microwave-assisted ethanol solution.Using polyphenols yield as evaluation index,the extraction process conditions of polyphenols was optimized by single factor tests and orthogonal experiment tests,and the antioxidant capacity was determined.The results showed that the optimum extraction process conditions of polyphenols were as follows:ethanol volume fraction 80%,extraction time 150 s,solid and liquid ratio 1∶15(g∶ml),microwave power 250 W.Under the optimum conditions,the yield of polyphenols was 15.22%and the hydroxyl free radical scavenging rate was 75.79%.

关 键 词：酱香型白酒 丢糟 多酚 微波辅助提取 工艺优化 

分 类 号：Q815[生物学—生物工程]