摘要
为了解客家酒发酵过程中的活性成分含量与抗氧化活性的变化情况,对客家黄酒发酵过程进行分段取样,分析主要活性物质与体外抗氧化活性的变化规律及相关性。结果显示,黄酒不同发酵时期总酚含量随发酵时间的延长先降低后增加,总黄酮含量在发酵期间保持稳定,炙酒后成品中总酚和总黄酮含量显著增加。蛋白质和多糖含量都是随着发酵时间的延长而增加,当发酵到30 d时含量最高,炙酒后蛋白质和多糖含量均有所下降。不同时期黄酒样品对1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、羟基自由基和2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid,ABTS)阳离子自由基具有较强的清除活性,同时具有较强的铁离子还原能力,且对各抗氧化效果具有浓度依赖性。相关性分析发现,总酚含量与DPPH自由基清除率、ABTS阳离子自由基清除率和还原力均具有显著相关性,总黄酮含量与DPPH自由基清除率和ABTS阳离子自由基清除率具有显著的相关性,多糖含量只与DPPH自由基清除率具有显著相关性,蛋白质含量与4项抗氧化活性均无显著相关性。
In order to understand the changes of active ingredients content and antioxidant activity in fermentation process of Hakka Huangjiu,Huangjiu samples were collected at different stages of the fermentation process sections,to analyze the changes and correlation between main active substances and antioxidant activity in vitro.The results showed that the total phenolic content of Huangjiu decreased first and then increased with the extension of fermentation time,the total flavonol content remained stable during the fermentation period,and the total phenolic content and total flavonol content increased significantly in the steamed Huangjiu.The contents of protein and polysaccharide increased with the extension of fermentation time,and the highest content was reached at 30 d.The contents of protein and polysaccharide decreased after the steamed.The Huangjiu samples in different periods had strong scavenging capacity for 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,hydroxyl radical and 2,2’-azinobis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation,and had strong ferric ion reducing antioxidant power(FRAP),and the antioxidant effects were concentration-dependent.Correlation analysis showed that total phenol content was significantly correlated with DPPH radical and ABTS radical cation scavenging capacity and FRAP,total flavonoids content was significantly correlated with DPPH radical and ABTS radical cation scavenging capacity,polysaccharide content was only significantly correlated with DPPH radical scavenging capacity,and protein content was not significantly correlated with the four antioxidant activities.
作者
黄清铧
胡彪
王丽宁
苏鸿炜
万明强
王庆福
温华标
HUANG Qinghua;HU Biao;WANG Lining;SU hongwei;WAN Mingqiang;WANG Qingfu;WEN Huabiao(Institute of Biological and Medical Engineering,Guangdong Academy of Sciences,Guangdong Plant Fiber Comprehensive Utilization Engineering Technology Research and Development Center,Guangdong Engineering Laboratory of Biomass High-Value Utilization,Guangzhou Key Laboratory of Plant Fiber Comprehensive Utilization,Guangzhou 510316,China;Meizhou Da Ke Feng Wine Industry Co.,Ltd.,Meizhou 514649,China)
出处
《食品科技》
CAS
北大核心
2024年第1期72-77,共6页
Food Science and Technology
基金
梅州市科技计划项目(2021A0304022)
广州市重点研发计划项目(202103000080)
云浮市科技计划项目(2022010202)
广东省科学院发展专项资金项目(2023GDASZH-2023010102)
广东省科学院生物与医学工程研究所创新基金项目(0523185003)
关键词
客家黄酒
多酚
黄酮
多糖
蛋白质
有机酸
抗氧化
Hakka Huangjiu
polyphenol
flavone
polysaccharide
protein
organic acid
antioxidant
