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