发酵罐生产的荞麦酒营养及活性成分的研究

以甜荞和苦荞作为原料，利用发酵罐采用液态发酵法酿造荞麦酒，对荞麦酒的营养及活性成分进行了分析。 结果表明：荞麦酒 可溶性蛋白含量为1.23 mg/mL，游离氨基酸总量高达8 080 mg/L，明显高于G-H、J-H以及J-M三种市售黄酒；总多酚含量为0.32 mg/mL； 总黄酮含量为0.12 mg/mL，四种常见有机酸的含量分别为：草酸0.11 g/L、苹果酸0.11 g/L、柠檬酸1.62 g/L、琥珀酸0.65 g/L，与市售黄 酒相比，水溶性营养因子更多的保留在酒中，增强了荞麦酒的营养价值。

Nutritional and active components of buckwheat wine produced in fermentor

With common buckwheat and tartary buckwheat as raw material, buckwheat wine was fermented in fermentor by liquid-state fermentation, and the nutritional and active components of buckwheat wine were analyzed. The results showed that the content of soluble protein of buckwheat wine was 1.23 mg/ml, the total content of free amino acids was up to 8 080 mg/L, which was significantly higher than that of commercial wines G-H, J-H and J-M. The total polyphenol content and total flavonoids content were 0.32 mg/ml and 0.12 mg/ml, respectively. The contents of 4 common or- ganic acids were: oxalic acid 0.11 g/L, malic acid 0.11 g/L, citric acid 1.62 g/L, and succinic acid 0.65 g/L, respectively. Compared with commercial rice wine, water-soluble nutrient factors were more retained in the wine, which enhanced the nutritional value of the buckwheat wine.