五味子酒酿造工艺筛选及抗氧化性研究

通过改进五味子酒的酿造条件，得到抗氧化能力最强的五味子酒。经羟自由基清除能力检测，结果表明，发酵温度24～28℃、酸度15g／L、第9天分离皮渣为五味子酒最佳发酵工艺条件。通过化学发光体系，比较五味子酒与葡萄酒、无花果酒清除羟自由基、超氧阴离子能力，发现五味予酒清除羟自由基能力强于葡萄酒及无花果酒，清除超氧阴离子能力与另外2种酒差异较小。综合比较，五味予酒具有较高的保健价值。

Study on Fermenting Technology of Schisandra Wine and Its Anti-Oxidant Capability

Schisandra wine with strong anti-oxidant capability was obtained through improving its fermenting technology.Through detecting its scavenging performance of hydroxyl radical and superoxide anion radical,the best fermenting conditions were summed up as follows: fermenting temperature was at 24 ℃,the acidity was 15 g/L,and the best separation time of peel residual was on the 9th day in the fermentation.The scavenging performance of hydroxyl radical and superoxide anion radical of Schisandra wine and fig wine and grape wine were compared by chemiluminescence system.And the results showed that the scavenging performance of hydroxyl radical of Schisandra wine was the best,but there was no significant difference in the scavenging performance of superoxide anion radical among the three kinds of wine.Schisandra wine had higher health-care values through comprehensive comparison.