5-氨基乙酰丙酸对米酒的抗氧化性研究  

Effect of 5-Aminolevulinic Acid on the Antioxidant Activity of Rice Wine

作　　者：蒋潇 罗烨 石凤 陈鑫 石昕芸 王伟平[1] JIANG Xiao;LUO Ye;SHI Feng;CHEN Xin;SHI Xinyun;WANG Weiping(School of Life and Health Sciences,Hubei University of Technology,Wuhan,Hubei 430068;Wuhan Winery,Wuhan Yellow Crane Tower Winery,Wuhan,Hubei 430068,China)

机构地区：[1]湖北工业大学生命科学与健康工程学院,湖北武汉430068 [2]武汉酒厂(第一名称)武汉黄鹤楼酒厂,湖北武汉430068

出　　处：《酿酒科技》2025年第3期25-30,共6页Liquor-Making Science & Technology

摘　　要：以熟米饭为原料,使用不同来源的酒曲发酵制备米酒,通过外源添加类球红细菌H80110发酵产的5-氨基乙酰丙酸(5-ALA),以DPPH自由基清除能力、ABTS+自由基清除能力、羟自由基清除能力和还原能力为抗氧化指标,对米酒中添加5-ALA的抗氧化能力进行分析。结果表明,添加5-ALA的米酒有较好的抗氧化作用,还原能力强,对DPPH自由基、ABTS+自由基和羟自由基的清除作用明显,清除率较未添加5-ALA的对照米酒提高了2~3倍;湖北襄阳甜酒曲(1和2)、实验室自制酒曲和福建甜酒曲4种酒曲制备的米酒中,福建甜酒曲制备的米酒抗氧化效果最好,其DPPH清除能力、羟自由基清除能力以及还原力均高于Vc。In this research,cooked rice was used as the raw material to produce rice wine with different fermentation starters.5-ALA produced by Rhodobacter sphaeroides H80110 was added.The effect of 5-ALA on the antioxidant ability of the rice wine was analyzed with DPPH radical scavenging ability,ABTS+radical scavenging ability,hydroxyl radical scavenging ability and reducing ability as the evaluation indexes.The results showed that the rice wine added with 5-ALA had better antioxidant effect,with strong reducing ability and obvious scavenging effect on DPPH radical,ABTS+radical and hydroxyl radical;the scavenging rate was 2 to 3 times higher than that of the rice wine without 5-ALA.Among the four tested fermentation starters,the rice wine produced with the starter from Fujian had the best antioxidant effect,and its DPPH scavenging ability,hydroxyl radical scavenging ability and reducing ability were higher than those of Vc.

关 键 词：米酒 酒曲 5-ALA 抗氧化性 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]