中草药添加时间对山兰黄酒的酒质及抗氧化性能的影响

借鉴传统黄酒发酵工艺,在黄酒酿制的不同阶段添加中草药制备中草药山兰黄酒。试验采用DPPH自由基清除法、ABTS.+自由基清除法、还原能力测定法分别对酿制的中草药黄酒进行抗氧化活性的测定。结果表明:中草药在冲缸时添加具有最好的品质;对DPPH、ABTS.+自由基的清除能力及还原Fe3+能力强弱顺序依次为冲缸时添加中草药的黄酒>后发酵时添加中草药的黄酒>蒸煮时添加中草药的黄酒>空白黄酒,且随着样品浓度的增加抗氧化活性逐渐增强。

Effect of Chinese herb adding time on quality and antioxidant activity of Shanlan rice wine

Chinese herbal medicine（CHM） Shanlan rice wine was produced by adding CHM materials at different stage of production process, which was stewing, water adding into jar and post-fermentation. Rice wine without CHM was used as the control. The antioxidant activity of the four kinds of Shalan rice wine were detected by the method ofFe3＋ reducing capacity, flee DPPH radical scavenging, and reducing ABTS＊＋ radical scavenging. The results indicated that the four different kinds of wine have antioxidant ability. The antioxidant activity of DPPH free radical scavenging reducing ABTS＊ ＋ free radical and reducing capacity was ordered as adding CHM at water adding into jar 〉 adding CHM in post-fermentation 〉 adding CHM in stewing 〉 the control. And the antioxidant activity was positively related to the content of CHM.