抗氧化苦荞酒加工工艺的研究

Processing Techniques of Oxidation Resisting Tartary Buckwheat Liquor

对苦荞蒸馏酒酒糟中黄酮类物质进行提取和纯化,分析其主要黄酮类组分与抗氧化的效果,用于酒度为38%vol和53%vol两种苦荞酒强化处理。结果表明,提取纯化后的酒糟黄酮组分为芦丁20.1%,槲皮素18.8%,异槲皮苷1.56%,强化后的38%vol和53%vol苦荞酒,其DPPH自由基清除率分别达到95.17%和95.50%,是强化前的19.7倍和9.7倍;总抗氧化能力分别达到了28.98 Fe SO4mmol/m L和36.5 Fe SO4mmol/m L,效果十分显著。本强化处理对酒体品质无任何不良影响,且可使酒体口感更显醇厚。

This study analyzed the main components and antioxidant effect of the flavonoids extracted and purified from tatary buckwheat distilled iquor lees. The purified products was then added to 38 %vol and 53 %vol tatary buckwheat liquors for function strengthen. Results showed that he main components of the flavonoids were 20.1% of rutin, 18.8 % of cuercetin, and 1.56 % of isoquercitrin in the purified products. After ;trengthening treatment, DPPH radical scavenging capacities of 38 %vol and 53 %vol tatary buckwheat liquors reached 95.17 % and 95.50 % re- ;pectively, and 19.7 times and 9.7 times that of the raw liquors respectively. The enhancement effect of total antioxidant capacity is significant with 28.98 FeSO4 mmol/mL and 36.5 FeSO4 mmol/mL.The strengthening treatment to tatary buckwheat liquor in this study had no adverse effects ）n liquor quality and the tasting was more mellow.