基于模拟胃消化对小米黄酒抗氧化活性的影响

为了探究小米黄酒在模拟胃消化前后抗氧化活性的变化规律，以小米黄酒为材料，采用体外模拟胃消化方法，分别以三种自由基清除率评价消化前后的抗氧化活性。结果表明：经过模拟胃消化2 h后，小米黄酒的1,1-二苯基-2-苦基苯肼自由基（DPPH·）清除率、羟自由基（·OH）清除率、超氧阴离子自由基（O2-·）清除率和还原能力（OD700 nm值）分别为88.90%、78.91%、78.67%和0.309；对比模拟胃消化0 h时，分别提高了76.87%、57.92%、68.43%和0.223。经过模拟胃消化后的小米黄酒，在消化液浓度范围内的抗氧化活性明显提高，表明小米黄酒具有较强的抗氧化活性。

Effect of simulated stomach digestion on antioxidant activity of millet Huangjiu

In order to explore the changes of antioxidant activity of millet Huangjiu (Chinese millet wine) before and after simulated gastric digestion, the antioxidant activity of millet Huangjiu before and after in vitro simulated gastric digestion was evaluated by three kinds of free radical scavenging rates. The results showed that after simulated gastric digestion for 2 h, the scavenging rates of 1,1-diphenyl-2-bitter hydrazine radical (DPPH·), hydroxyl radical (·OH) and superoxide anion radical (O2-·) of millet Huangjiu were 88.90%, 78.91% and 78.67%, respectively, and the reducing power (OD700 nm value) was 0.309. Compared with simulated stomach digestion for 0 h, it increased by 76.87%, 57.92%, 68.43% and 0.223, respectively. After simulated stomach digestion, the antioxidant activity of millet Huangjiu significantly increased in the concentration range of digestive juice, which indicated that millet Huangjiu had strong antioxidant activity.