| 燕麦红曲黄酒多酚含量及抗氧化性研究 |
| |
| 引用本文： | 涂璐,王爱莉,李再贵.燕麦红曲黄酒多酚含量及抗氧化性研究[J].中国酿造,2012,31(1):43-45. |
| |
| 作者姓名： | 涂璐 王爱莉 李再贵 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
| |
| 基金项目： | 国家现代农业产业技术体系资助项目(CARS-08-D-3) |
| |
| 摘 要： | 对燕麦红曲黄酒的多酚含量及抗氧化性进行了研究。结果表明,与糯米红曲黄酒比较,燕麦红曲黄酒中多酚含量较高;抗氧化能力、还原能力、金属螯合能力也都优于糯米红曲黄酒,同时随着黄酒用量的增加,燕麦红曲黄酒的还原能力,金属螯合能力与糯米红曲黄酒的差异越明显。多酚物质在2种黄酒中的含量差异说明了燕麦红曲黄酒抗氧化能力优于糯米红曲黄酒的原因。
|
| 关 键 词： | 燕麦 红曲 黄酒 抗氧化性 |
Polyphenol content and antioxidative activity of oat-red kojic rice wine |
| |
| TU Lu
,
WANG Aili
,
LI Zaigui.Polyphenol content and antioxidative activity of oat-red kojic rice wine[J].China Brewing,2012,31(1):43-45. |
| |
| Authors: | TU Lu WANG Aili LI Zaigui |
| |
| Affiliation: | *(College of Food Science & Nutritional Engineering,China Agricultural University,Beijing 100083,china) |
| |
| Abstract: | The antioxidant capacity and polyphenol content of oat-red kojic rice wine were measured.It was showed that,compared with glutinous-red kojic rice wine,the polyphenol content of oat-red kojic rice wine was higher,as well as the antioxidative activity,reducing power and chelating activity of ferrous ions.And with the increase of additive dosage of rice wine,the differences of reducing power and chelating activity of ferrous ions between oat-red kojic and glutinous-red kojic rice wines were much more significant.The differences of polyphenol contents between the two rice wines were partially responsible for the stronger antioxidative activity of oat-red kojic rice wine. |
| |
| Keywords: | oat red kojic rice rice wine antioxidative activity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
