贵州传统香禾糯酒成分分析及其酒体抗氧化活性评价

Composition Analysis of Guizhou Traditional Kam Sweet Rice Wine and Evaluation of Its Antioxidant Activity

摘要:

探究贵州侗族传统香禾糯酒的基本理化指标、部分营养物质和挥发性风味成分及其酒体抗氧化活性并与普通白酒进行对比分析。运用气相色谱-质谱联用仪（GC-MS）对香禾糯酒的可挥发性成分进行检测，香禾糯酒中共检出45种挥发性成分。用电感耦合等离子体质谱仪（ICP-MS）对酒样中的9种元素检测分析，香禾糯酒中有较高含量的Mn、Fe、Zn、Se等人体必需的微量元素。通过全自动氨基酸分析仪对香禾糯酒样中的氨基酸检测，共有14种氨基酸，6种人体必需氨基酸，氨基酸种类及含量均高于普通白酒。通过测定香禾糯酒与普通白酒的DPPH自由基、ABTS自由基和•OH自由基清除能力，结果表明在加入1.8 mL体积下，香禾糯酒的抗氧化率分别达到95.68%、83.20%、97.17%，相较于普通白酒显著提高了71.31%、33.93%、75.69%。说明香禾糯酒保留了蒸馏酒的基本特征，兼有发酵酒的营养性与利口感，有一定的挖掘与开发价值。

Abstract:

The components of Guizhou Dong nationality traditional Kam sweet rice wine were explored, including the basic physical and chemical indexes, nutrient and volatile flavor. The antioxidant activity of the Kam sweet rice wine was compared with ordinary Baijiu. The volatile components of Kam sweet rice wine were detected by gas chromatography-mass spectrometry (GC-MS) and 45volatile components were detected in Kam sweet rice wine. Inductively coupled plasma mass-spectrometry (ICP-MS) was used to detect the 9 elements in the two wine samples. Results have shown that Kam sweet rice wine had higher contents of Mn, Fe, Zn, Se and other essential microelement in hunman body than ordinary Baijiu. The automatic amino acid analyzer detected the amino acids in the Kam sweet rice wine sample, which has shown 14 kinds of amino acids and 6 kinds of essential amino acids for the human body. By measuring the DPPH free radical, ABTS free radical and •OH free radical scavenging ability of Kam sweet rice wine and ordinary Baijiu, the results showed that the antioxidant rate of Kam sweet rice wine reached 95.68%, 83.20%, and 83.20%, respectively, with the addition of 1.8 mL volume. Which was a increase of 71.31%, 33.93%, and 75.69%, respectively, compared with ordinary Baijiu significantly. It shows that Kam sweet rice wine retains the basic characteristics of distilled wine, has both the nutrition and taste of fermented wine, and has a certain value for excavation and development.