摘要
为明确苦荞白酒酿造关键环节对苦荞多酚的影响,以清香型苦荞白酒固态酿造过程中原粮、蒸煮后、发酵后和蒸馏后的样品为研究对象,比较了其多酚和类黄酮总含量、组分以及体外抗氧化性能的变化。结果表明,蒸馏后的酒糟仍富含丰富的游离态多酚和类黄酮单体,具有较高体外抗氧化性能。蒸煮和蒸馏环节降低样品芦丁含量,但提高了体外抗氧化性能的槲皮素含量;发酵则可富集芦丁和槲皮素。本研究结果可为优化苦荞酿酒工艺并提升酒糟副产物的利用价值提供借鉴。
To clarify the impact of key steps during brewing processes on the phenolic compounds in tartary buck-wheat grains,this study focused on samples taken during the solid-state brewing process of fen-flavor tartary buck-wheat Baijiu,including raw materials,post-cooking,post-fermentation,and post-distillation stages.The changes in total contents,components of phenolic compounds and flavonoids,and in vitro antioxidant properties were com-pared.The results indicated that the distiller's grains retained abundan free form of phenolic compounds and fla-vonoids,exhibiting high in vitro antioxidant activities.The cooking and distillation processes reduced the rutin con-tent in the samples but increased the quercetin content,which has higher in vitro antioxidant activities.Fermenta-tion,on the other hand,enriched both rutin and quercetin.These findings can provide guidance for optimizing the brewing process of tartary buckwheat Baijiu and enhancing the value of by-products from the distiller's grains.
作者
胡志明
胡坤
钟胜男
唐芮
黎青
刘颖
胡彬华
万燕
石治强
Hu Zhiming;Hu Kun;Zhong Shengnan;Tang Rui;Li Qing;Liu Ying;Hu Binhua;Wan Yan;Shi Zhiqiang(Institute of Biotechnology and Nuclear Technology,Sichuan Academy of Agricultural Sciences,610066;Sichuan Food Inspection and Research Institute,610000;School of Food and Biotechnology,Chengdu University,610106;Sinograin Chengdu Depot Co.,Ltd.,611434)
出处
《粮食储藏》
2025年第4期68-73,90,共7页
Grain Storage
基金
农业农村部杂粮加工重点实验室开放基金(2020CC001)
四川省农业科学院中试熟化项目(2024ZSSFGH08)。
关键词
苦荞
多酚
固态酿造
芦丁
槲皮素
抗氧化性能
tartary buckwheat
phenolic compounds
solid-state brewing
rutin
quercetin
antioxidant properties
