酱香老鹰茶酒制备工艺优化及其体外抗氧活性研究

Optimization of preparation process of sauce-flavor hawk tea wine and analysis of its in vitro antioxidant activity

以酱香白酒和老鹰茶为主要原料,采用浸提工艺制备酱香老鹰茶酒。在单因素试验基础上,采用响应面试验优化酱香老鹰茶酒的制备工艺条件,并测定其理化指标及抗氧化活性。结果表明:最佳制备工艺条件为浸泡时间8 d、料液比1∶10(g/mL)、茶汁添加量11%(以中药材浸泡后的酱香老鹰茶酒半成品体积计)、酱香白酒乙醇体积分数45%。在此条件下,酱香老鹰茶酒的总黄酮含量为24.59 mg/mL、酚酸含量为6.71 mg/mL、感官评分为93.32、综合评分达46.72。体外抗氧化试验结果显示,酱香老鹰茶酒对DPPH自由基、ABTS自由基、羟基自由基的清除率及还原力分别为89.32%、92.18%、84.57%、1.965,表明酱香老鹰茶酒具有一定的体外抗氧化活性。

Using sauce-flavor baijiu and hawk tea as main raw materials,sauce-flavor hawk tea wine was prepared by extraction process.Based on single factor experiments,the preparation process conditions of sauce-flavor hawk tea wine were optimized by response surface methodology,and its physicochemical indicators and antioxidant activity were determined.The results showed that the optimal preparation process conditions were soaking time 8 d,material-to-liquid ratio 1∶10(g/mL),tea juice addition 11%(based on the volume of semi-finished sauce-flavor hawk tea wine after soaking with Chinese herbal medicines),and sauce-flavor baijiu ethanol volume fraction 45%.Under these conditions,the total flavonoids content of sauce-flavor hawk tea wine was 24.59 mg/mL,the phenolic acid content was 6.71 mg/mL,the sensory score was 93.32,and the comprehensive score was 46.72.The results of in vitro antioxidant tests showed that the scavenging rates of sauce-flavor hawk tea wine on DPPH free radicals,ABTS free radicals,hydroxyl radicals were 89.32%,92.18%and 84.57%,respectively,and its reducing power was 1.965,indicating that sauce-flavor hawk tea wine had certain in vitro antioxidant activity.