酱香老鹰茶酒制备工艺优化及其体外抗氧活性研究  

Optimization of preparation process of sauce-flavor hawk tea wine and analysis of its in vitro antioxidant activity

作　　者：王芙蓉 陈应桥 李芋萤 赵曼 WANG Fu-rong;CHEN Ying-qiao;LI Yu-ying;ZHAO Man(Moutai Institute,Renhuai 564500,Guizhou,China;Renhuai Center for Disease Control and Prevention,Renhuai 564500,Guizhou,China)

机构地区：[1]茅台学院,贵州仁怀564500 [2]仁怀市疾病预防控制中心,贵州仁怀564500

出　　处：《粮食与油脂》2024年第10期90-94,共5页Cereals & Oils

基　　金：茅台学院高层次人才启动项目(mygccrc[2022]036)。

摘　　要：以酱香白酒和老鹰茶为主要原料,采用浸提工艺制备酱香老鹰茶酒。在单因素试验基础上,采用响应面试验优化酱香老鹰茶酒的制备工艺条件,并测定其理化指标及抗氧化活性。结果表明:最佳制备工艺条件为浸泡时间8 d、料液比1∶10(g/mL)、茶汁添加量11%(以中药材浸泡后的酱香老鹰茶酒半成品体积计)、酱香白酒乙醇体积分数45%。在此条件下,酱香老鹰茶酒的总黄酮含量为24.59 mg/mL、酚酸含量为6.71 mg/mL、感官评分为93.32、综合评分达46.72。体外抗氧化试验结果显示,酱香老鹰茶酒对DPPH自由基、ABTS自由基、羟基自由基的清除率及还原力分别为89.32%、92.18%、84.57%、1.965,表明酱香老鹰茶酒具有一定的体外抗氧化活性。Using sauce-flavor baijiu and hawk tea as main raw materials,sauce-flavor hawk tea wine was prepared by extraction process.Based on single factor experiments,the preparation process conditions of sauce-flavor hawk tea wine were optimized by response surface methodology,and its physicochemical indicators and antioxidant activity were determined.The results showed that the optimal preparation process conditions were soaking time 8 d,material-to-liquid ratio 1∶10(g/mL),tea juice addition 11%(based on the volume of semi-finished sauce-flavor hawk tea wine after soaking with Chinese herbal medicines),and sauce-flavor baijiu ethanol volume fraction 45%.Under these conditions,the total flavonoids content of sauce-flavor hawk tea wine was 24.59 mg/mL,the phenolic acid content was 6.71 mg/mL,the sensory score was 93.32,and the comprehensive score was 46.72.The results of in vitro antioxidant tests showed that the scavenging rates of sauce-flavor hawk tea wine on DPPH free radicals,ABTS free radicals,hydroxyl radicals were 89.32%,92.18%and 84.57%,respectively,and its reducing power was 1.965,indicating that sauce-flavor hawk tea wine had certain in vitro antioxidant activity.

关 键 词：酱香白酒 老鹰茶 响应面试验 茶酒 

分 类 号：TS262.8[轻工技术与工程—发酵工程]