韩继卫,郑大恒,罗文,彭祺,孙剑秋.珍珠粉改善黄酒的品质[J].,2020,36(6):243-248.
珍珠粉改善黄酒的品质
Pearl Powder Improves the Quality of Yellow Rice Wine
投稿时间:2019-11-06  
DOI:10.13982/j.mfst.1673-9078.2020.6.1081
中文关键词:  珍珠粉  黄酒  酿造  抗氧化
英文关键词:pearl powder  yellow rice wine  brewing  antioxidant
作者简介:韩继卫(1978-),男,实验师,研究方向:实验动物以及天然活性成分的药理、毒理研究 通讯作者:罗文(1970-),男,教授,研究方向:水生生物养殖与开发利用
基金项目:浙江省科技特派员项目(Y2018),浙江省公益技术应用研究(实验动物)项目(2017F81G2180166)
作者单位
韩继卫 (1.绍兴文理学院生命科学学院,浙江绍兴 312000) 
郑大恒 (1.绍兴文理学院生命科学学院,浙江绍兴 312000) 
罗文 (1.绍兴文理学院生命科学学院,浙江绍兴 312000) 
彭祺 (1.绍兴文理学院生命科学学院,浙江绍兴 312000)(2.国家黄酒工程技术研究中心,浙江绍兴 312000) 
孙剑秋 (1.绍兴文理学院生命科学学院,浙江绍兴 312000)(2.国家黄酒工程技术研究中心,浙江绍兴 312000) 
AuthorInstitution
HAN Ji-wei (1.School of Life Sciences, Shaoxing University, Shaoxing 312000, China) 
ZHENG Da-heng (1.School of Life Sciences, Shaoxing University, Shaoxing 312000, China) 
LUO Wen (1.School of Life Sciences, Shaoxing University, Shaoxing 312000, China) 
PENG Qi (1.School of Life Sciences, Shaoxing University, Shaoxing 312000, China) (2.National Research Center of Yellow Rice Wine Engineering Technology, Shaoxing 312000, China) 
SUN Jian-qiu (1.School of Life Sciences, Shaoxing University, Shaoxing 312000, China) (2.National Research Center of Yellow Rice Wine Engineering Technology, Shaoxing 312000, China) 
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中文摘要:
      为探讨珍珠粉对黄酒品质及抗氧化功能的影响,将发酵15 d的酒醪加入珍珠粉后继续发酵,对发酵后的珍珠黄酒品质和抗氧化功能进行评价。结果显示,添加珍珠粉的黄酒在酒精度、总糖、非糖固形物、氨基酸态氮、钙离子含量等方面随着珍珠粉添加量的增加而升高,添加高剂量珍珠粉的黄酒与空白黄酒相比差异极显著(p<0.01);而对于总酸,添加珍珠粉的黄酒高剂量组总酸含量最低,为2.04 g/L,中剂量组总酸含量稍高为3.12 g/L,显著低于空白黄酒组(p<0.01),珍珠黄酒低剂量组总酸含量最高,为6.16 g/L,与空白黄酒组无显著差异(p>0.05)。酿制的珍珠黄酒高剂量组口感、色泽俱佳,并且具有良好的抗氧化活性,能显著增强超氧阴离子自由基和羟基自由基的清除率,珍珠黄酒高剂量组超氧阴离子的清除率为57.54%、羟基自由基清除率为66.18%,同时显著增强小鼠血清及肝组织中SOD酶活力(p<0.05,p<0.01),显著降低血清和肝组织中MDA含量(p<0.05,p<0.01)。研究发现,在黄酒酿造过程中添加8 g/L珍珠粉可显著改善黄酒的品质,提高其抗氧化功能。
英文摘要:
      In order to investigate the effect of pearl powder on the quality and antioxidant function of yellow rice wine, pearl powder was added into the rice wine fermented for 15 day of fermentation before further fermentation. The quality and antioxidant function of the fermented pearl-containing rice wine (termed “pearl rice wine”) were evaluated. The results showed that the contents of alcohol, total sugar, non-sugar solids, amino acid nitrogen and calcium ion in the pearl rice wine increased with the increase of the pearl powder content. There was an extremely significant difference between the wine with a high-dose of pearl and the blank rice wine (p<0.01). In terms of the total acid content, the high-dose group had the lowest (2.04 g/L); The medium-dose group had a relatively higher value 3.12 g/L, which was significantly lower than that of the blank group (p<0.01); The low-dose group had the highest 6.16 g/L, which was insignificantly different from the blank group (p>0.05). The high-dose pearl rice wine had good taste, color and significant antioxidant activity. It could significantly enhance the scavenging rates of superoxide anion radicals and hydroxyl radicals (57.54% and 66.18%, respectively), while significantly enhancing the activity of the SOD in serum and liver tissues of mice (p<0.05, p<0.01), and significantly reducing the content of MDA in serum and liver tissues (p<0.05, p<0.01). The research indicated that adding pearl powder (8 g/L) in the brewing process of yellow rice wine could significantly improve the quality and antioxidant function of yellow rice wine。
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