| 摘要: |
| 为探究不同窖藏时间(3、5、8、15和20年)丹溪红曲酒的活性成分及抗氧化能力，参照GB/T 13662—2018《黄酒》的方法对酒精度、总酸、pH、总糖和非糖固形物含量进行测定，采用3，5-二硝基水杨酸比色法对还原糖进行测定，采用福林酚法对总多酚和总黄酮含量进行测定，利用1，1-二苯基-2-苦肼基(DPPH)自由基清除能力和氧自由基吸收能力(ORAC)评价红曲酒的体外抗氧化能力，并且运用高效液相色谱(HPLC)法测定红曲酒中洛伐他汀的含量。结果表明:1)总糖含量随着窖藏时间的增加先降低后升高，窖藏20年的红曲酒总糖和还原糖的质量浓度最高，分别为46.92和22.35 g/L；非糖固形物的含量随着窖藏时间的增加先升高后降低，窖藏8年的红曲酒非糖固形物的质量浓度最高，为33.95 g/L；2)总多酚及总黄酮含量随着窖藏时间的增加先小幅升高后降低，窖藏5年的红曲酒总多酚及总黄酮质量浓度最高，分别为6.49和4.23 mg/mL；3)各窖藏时间红曲酒均具有较强的抗氧化能力，其中窖藏3年的红曲酒对DPPH自由基的清除能力最强，8年红曲酒具有最高的ORAC值；4)各窖藏时间红曲酒中洛伐他汀含量较为稳定。窖藏时间能够一定程度上增加红曲酒中总多酚的含量，提高ORAC能力，且不会引起洛伐他汀含量的减少。 |
| 关键词: 红曲酒 多酚 抗氧化活性 洛伐他汀 |
| DOI：10.11841/j.issn.1007-4333.2022.11.19 |
| 投稿时间：2022-02-23 |
| 基金项目:义乌市丹溪酒业有限公司资助横向项目(202205410610167) |
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| Assessment of active components and antioxidant activity of different storage times of Danxi Hongqu rice wines |
|
KONG Fang1,ZHANG Nanhai1,JING Xiaoxuan1,ZHOU Jingxuan1,ZHAO Liang2,ZHOU Feng1*
|
| (1.College of Food Science and Nutritional Engineering/Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China;2.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology andBusiness University, Beijing 100048, China) |
| Abstract: |
| The aim of this study is to explore the active components and antioxidant capacity of different storage times(3, 5, 8, 15, and 20 years)of Danxi Hongqu rice wines. The alcohol content, total acid, pH, total sugar, and non-sugar solidity were determined according to the method of GB/T 13662—2018 “Yellow Rice Wine”. The reducing sugars was measured by 3, 5-dinitrosalicylic acid colorimetric method. The contents of total polyphenols and total flavonoids were determined by Folin-Ciocalteu method. The antioxidant capacities of Hongqu rice wines in vitro were evaluated by 1, 1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity and oxygen radical absorption capacity(ORAC)tests. The lovastatin content in Hongqu rice wines was measured by HPLC. The results showed as follows: 1)With the increase of storage time, the total sugar content was firstly reduced and then enhanced. The mass concentrations of total sugar and reducing sugar in Hongqu rice wines stored for 20 years were the highest, which were 46. 92 and 22. 35 g/L, respectively. With the growth of storage time, the non-sugar solidity level was firstly increased and then decreased. The mass concentration of non-sugar solidity in Hongqu rice wines stored for 8 years was the highest, which was 33. 95 g/L. 2)The contents of total polyphenols and total flavonoids were firstly elevated slightly and then decreased along with the storage time prolong. The mass concentrations of total polyphenols and total flavonoids in Hongqu rice wines stored for 5 years were the highest, which were 6. 49 and 4. 23 mg/mL, respectively. 3)Different storage times of Hongqu rice wines had strong antioxidant capacity. The Hongqu rice wines stored for 3 years had the strongest DPPH radicals scavenging ability, and the Hongqu rice wines stored for 8 years had the highest ORAC value. 4)The lovastatin level in different storage times of Hongqu rice wines was stable. With the storage time increasing, the total polyphenols content in Hongqu rice wines was increased, the ORAC ability was improved, and the lovastatin level was reduced. |
| Key words: Hongqu rice wine polyphenols antioxidant activity lovastatin |
