丢糟白酒的抗氧化性的强化探讨

The Research on the Antioxidant Capacity of Nutrition Rich Liquor Producted From Waste Fermented Grains

实验用Oyaizu法,以已知浓度的维生素C(0.001mol/L)溶液为基准,对丢糟白酒和添加枸杞多糖和甘草多糖提取液的丢糟白酒进行了抗氧化能力测定。试验发现:丢糟白酒具有弱抗氧化性,分别添加枸杞多糖和甘草多糖提取液后,强化丢糟酒的抗氧化性得到提升,且枸杞与甘草相比更适合添加于丢糟白酒中。

In order to make full use of liquor producted from the waste fermented grains, this research is concerted about the antioxidant capability of this kind of liquor, which is tested mainly through the method of Oyaizu and on the basic concept that the antioxidant capability of the waste fermented grains liquor whose, concentration is unknown can be tested out by comparison with that of vitamin C, while whose concentration is given. The result showed that the liquor producted from waste fermented grains contains a small amount of antioxidant elements, which can be enhanced by adding some functional factors which has strong antioxidant capability so that the comprehensive use of both of the economic and nutritional value of the waste fermented grains can be realized.