研究报告
中国酿造
2018年第37卷第3期
总第313期
糯高梁黄酒糖化工艺优化及抗氧化活性分析
郭睿杨玲郭旭凯段冰邵强柳青山王花云
（山西省农业科学院高桑研究所山西普中030600）
-101
摘要以糯高梁和酿酒大曲为原料在单因素试验的基础上采用响应面法对耦高梁酿制黄酒中的关键糖化工艺进行优化。依据回归分析确定各因素对糖化工艺的影响次序依次为糖化温度>糖化时间>加曲量求得的最佳糖化工艺参数为糖化温度55.3℃，
进行总多酚、总黄酮含量及抗氧化活性研究表明虽然精高案黄酒的总黄酮含量不及蒙麦黄酒总多酚含量稍高于蔡麦黄酒但是精籍高梁黄酒具有最强的自由基清除率抗氧化活性最强
关键词糯高梁黄酒糖化工艺响应面分析法抗氧化活性
中图分类号TS262.4
文章编号0254-5071(2018)03-0101-06
doi:10.11882/j.issn.02545071.2018.03.021
Optimizationof saccharificationprocessof Chineseglutinoussorghumwineand
its antioxidant activity analysis
nkenNsOsBNODrDNO
(Songhum Institute of Shanxi Academy ofAgricultura/ Sciences, Jinzhong 030600, China)
Abstract Using glutinous sorghum and Daqu as raw materials, on the basis of single factor experiments, the key saccharification process of Chinese glutinous sorghum wine was optimized by response surface method. Based on the regression analysis, the factors affecting the saccharification pro cess in order was saccharification temperature, saccharification time, Daqu inoculum; the optimal saccharification parameters were saccharification temperature 55.3 °C, time 25.5 h, and Daqu inoculum 16.2% of the dry mass of the glutinous sorghum. The verification experiment results showed that the total sugar content of mash after saccharification was 17.29 g/100 ml which was very close to the theoretical value of 17.32 g/100 ml, demon-strating that the regression equation and technological parameters from the response surface method were reliable and referential., Using quinoa and millet as the raw materials, a Chinese quinoa and millet wine was produced with the same process. The total polyphenols, flavonoids contents and ox-idation resistance in the wine were analyzed. Although the content of total flavonoids of Chinese glutinous sorghum wine was less than Chinese[eaess os sasaaesseooe scavenging activity, and it had the strongest antioxidant activity.
Key words glutinous sorghum; Chinese cereal wine; saccharification process; response surface methodology, antioxidant activity
黄酒又称米酒是我国的民族特产。黄酒酒精度低耗粮少集美味、营养和保健于一体。它富含多种氨基酸、蛋白质、维生素和对人体有益的矿物元素并具有烹饪药用等功效符合世界低度饮料酒发展的趋势，因而被国家列为重点扶植和发展的饮料酒之一1。优质原料是酿造高品质酒的基本条件。黄酒以稻米、黍米、玉米、小米等为主要原料围南方黄酒主要选用糯米为原料北方黄酒主要以黍米为原料以高梁为主要原料酿造黄酒近年来鲜有报道
酿造专用高梁中单宁含量达到1.0%~1.5%发酵过程
收稿日期2017-11-11
修回日期2018-02-09
中单宁能被转化为分子质量小的多酚类物质。以高梁为原料经过酶、曲等发酵过程原料和辅料中的黄酮和多酚类物质很容易溶于发酵液中围,且在发酵过程中,各种物质发生复杂的化学与生化反应生成种类更多的酚类。研究表明黄酒酚类物质的含量与黄酒的抗氧化能力呈正相关关系多酚含量越多黄酒的抗氧化活性越强。高梁籽粒中含有一定量的黄酮类化合物黄酮类物质具有清除体内自由基、抑制肿瘤、调节细胞周期、调节免疫力、抗菌、消炎多种生理功能。多酚类物质具有抗病毒、抑菌、抗癌、抗辐射、抗动脉硬化、预防心脑血管疾病和中风等多种生
基金项目国家现代农业产业技术体系(CARS-06-13.5-A30）山西省农业科学院科技自主创新能力提升工程（2017ZZCX-08）高梁遗传与
种质创新山西省重点实验室项目(2016Q-1)
作者简介郭睿（1982-）男助理研究员本科研究方向为杂粮加工*通讯作者杨玲(1970-）女副研究员本科研究方向为杂粮加工
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