摘要
对黄酒酒糟的抗氧化能力进行了初步分析研究,使用的抗氧化指标为总抗氧化能力、还原能力、清除DPPH自由基能力、清除超氧阴离子能力,并使用BHA作为对照;用福林酚法测定黄酒中的总酚含量。结果表明,黄酒酒糟有一定的总抗氧化能力、还原能力、清除DPPH自由基、超氧阴离子的能力;每克黄酒酒糟中含有144μg的酚类物质,可以部分地解释黄酒酒糟的抗氧化能力。
In this study, the antioxidant activity of yellow wine lees was determined in terms of total antioxidant capacity, reducing capacity, free DPPH radical scavenging and superoxide anion radical scavenging capacity. These antioxidant indexes were compared with synthetic antioxidant such as butylated hydroxyanisole （BHA）. Besides, the total phenolic content was determined by Folin phenol method. The results suggested that yellow rice wine lees was possessed of certain total antioxidant activity, reducing capacity, DPPH radical scavenging and superoxide anion radical scavenging capacity. Per gram of wine lees had 144 Ixg phenolic compounds which could partly explain the antioxidant activities of wine lees.
出处
《酿酒科技》
北大核心
2014年第4期38-41,共4页
Liquor-Making Science & Technology
关键词
黄酒
酒糟
抗氧化活性
yellow rice wine
lees
antioxidant activity
