This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the ferm...This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.展开更多
[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermente...[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.展开更多
The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),an...The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.展开更多
By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.
Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice ...Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.展开更多
[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tar...[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.展开更多
The concentrations of 16 phthalates in 164 commercial Chinese rice wines （CRW） were detected by GC-MS, and consumption data on CRW in different packaging types was investigated from 634 adult males in Shanghai using...The concentrations of 16 phthalates in 164 commercial Chinese rice wines （CRW） were detected by GC-MS, and consumption data on CRW in different packaging types was investigated from 634 adult males in Shanghai using a food frequency questionnaire. Based on the prinq：iples of probabilistic modelling and cumulative risk assessment, the exposure and health risk of phthalates from CRW to adult males in Shanghai was evaluated. DMP, DEP, DIBP, DnBP, BBP, and DEHP were detected in the samples, thE： range of detection frequency of individual phthalates varied from 6.10% for BBP to 15.24% for DIBP, and the detected concentrations were 51.06-200.34 ng/mL. All the respondents consumed CRW, 90.69% of them consumed CRW 0.01-49.9 mL/d, the minimum value of the average daily intake of CRW was 6.25 mL/d, the median was 13.72 mL/d and the maximum was 300 mL/d. The median exposure level of the 6 detected Phthalates to adult males in Shanghai were 6.58-7.10 ng/（d.kg）, and the maximum exposure level were 137.38-540.47 ng/（d.kg）. The cumulative exposure health risk index （HI） based on the median and maximum exposure level of the 6 Phthalates （DMP, I~）EP, DIBP, DnBP, BBP, and DEHP） were 0.001147 ancl 0.063396, both were far less than 1. In conclusion, CRW were generally consumed by the adult males in Shanghai.展开更多
[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium a...[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.展开更多
[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials f...[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials for brewing rice wine, on the premise of extensive research on traditional rice wine technology in China, the addition amount of roselle extract, the addition amount of distiller’s yeast, the variation range of after-fermentation temperature and the starting time of after-fermentation were investigated. [Results] The best traditional processing and brewing parameters were the ratio of glutinous rice and roselle extract(mass to volume ratio) at about 1∶1.55, the addition amount of distiller’s yeast of 0.55%, and the fermentation temperature at 30 ℃, and the starting time at 72 h. The sensory quality of the high-quality roselle rice wine that was produced under the best brewing conditions was about(87.7±2.45) points. [Conclusions] A number of hygiene inspection technical indexes in the product all met the current relevant national safety standards in China, providing another technical research direction for the development of a variety of new green healthy beverage projects.展开更多
[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by...[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by mixing and fermenting alkali-soluble pachymaran and glutinous rice as raw materials. The sensory score was used as the evaluation index to investigate the effects of three factors including the amount of alkali-soluble pachymaran, inoculation amount and fermentation temperature on the quality of the alkali-soluble pachymaran rice wine. The fermentation process of the rice wine was then optimized by an orthogonal experiment. [Results] With the proportion of the alkali-soluble pachymaran added of 0.4%, the inoculation amount of 0.6% and the fermentation temperature at 30 ℃, the sensory score of the prepared rice wine was the highest, which was 93.5 points. The alkali-soluble pachymaran rice wine prepared under above conditions was rich in flavor and tasted sweet and sour. [Conclusions] The production of the new rice wine and the understanding of the development history of rice wine will provide reference for the future development of rice wine industry, and provide research directions for the development of new health drinks.展开更多
The feasibility of pilot-scale manufacture of defined fungal starter and its application in rice wine production from different local starchy materials were investigated. Starter consisting of Arnylomyces rouxii and S...The feasibility of pilot-scale manufacture of defined fungal starter and its application in rice wine production from different local starchy materials were investigated. Starter consisting of Arnylomyces rouxii and Saccharomyces cerevisiae gave high performance in winemaking when prepared in conditions of rice flour 80% and cassava flour 20% with 4 incubation days. The starter level at 20% was favourably employed for manufacture with the initial amount of I0 kg mixed-flours, Dry starter granules which were vacuum packed could adapt ambient temperature （approx. 28-32℃） during 8 months of storage. The defined starter performed as superior inoculum for winemaking from different agricultural starchy resources. The undesirable bacteria were found at approx. 2 Log CFU/g of dry starter. By morphology, biochemical and physiological growth and the genetic partial 16S analyses, three bacterial isolates were characterized as Bacillus subtilis/amvloliquefaciens which may contaminate tbod but not cause food poisoning and not considered as a human pathogen.展开更多
A rapid method was developed for the determination of 22 pesticides in rice wine. The procedure involved an extraction with acetonitrile and a cleanup step using dispersive solid-phase extraction (d-SPE), and primary-...A rapid method was developed for the determination of 22 pesticides in rice wine. The procedure involved an extraction with acetonitrile and a cleanup step using dispersive solid-phase extraction (d-SPE), and primary-secondary amine (PSA) and octadecylsilane (ODS) were used as sorbents. D-SPE had some advantages over some traditional prepara- tions, especially in time and cost. Both the extraction and cleanup only cost about 15 min per a sample. Then the GC-MS was used for quantitative and qualitative analysis. Matrix-matched standards solution and analyte protectant were compared to decrease the matrix effect, and the former showed a better efficacy. Acceptable linearity was achieved in the range of 0.05 - 0.30 mg/L. After matrix-matched standards calibration, recoveries were between 60 and 140%. For the most of pesticides, precision and repeatability were less than 10% and 16%, respectively. The result indicated that the developed method was suitable for the determination of the multi-pesticides in rice wine.展开更多
Ginkgo seed is a kind of food and medicine homologous goods.It is a feasible method to use Saccharomyces cerevisiae and Non-Saccharomyces yeast to ferment ginkgo rice wine(GRW)to remove the bitter taste and retain the...Ginkgo seed is a kind of food and medicine homologous goods.It is a feasible method to use Saccharomyces cerevisiae and Non-Saccharomyces yeast to ferment ginkgo rice wine(GRW)to remove the bitter taste and retain the biological activity.In order to better explore the formation of the unique flavor and taste of GRW,the volatile flavor compounds and sensory properties of GRWs fermented at different time were analyzed by GC-MS,GC-IMS and electronic sensory evaluation techniques.In addition,the changes of phenols in GRW were determined by LC-MS,and the antioxidant activity was dynamically monitored.GC-MS analysis showed the content of ethyl laurate,isoamyl acetate,ethyl heptanoate,1-pentanol,ethanol and 1-propanol increased significantly with the progress of fermentation,among which ethyl acetate(OAV=23.0),ethyl heptanoate(OAV=44.4)and isoamyl acetate(OAV=34.7)were the key flavor compounds of GRW at 60 h.GC-IMS analysis suggested some alcohols and ketones were significantly enriched at 60 h,including 2-pentanone,acetone,1-butanol,1-hexanol.Electronic sensory technology showed GRW at 60 h had strong mellow and fruity aroma due to benzoic acid,butyric acid and 2-methylbutyric acid.The bitterness and umami intensity in GRW gradually decreased,while the astringency and aftertaste increased.Furthermore,LC-MS results indicated the types of phenols increased,including quinic acid,shikimic acid,sorbic acid,etc.,which significantly improved the antioxidant activity of GRW.Together,the flavor quality and biological activity of GRW had been effectively improved through microbial fermentation,which indicated that GRW had potential market prospects.展开更多
The potential for Monascus pigments(MPs)production in a mixture of Chinese rice wine lees,soaked rice wastewater and broken rice was explored.MPs production reached 120.1 U/mL with optimal solid-liquid ratio of cultur...The potential for Monascus pigments(MPs)production in a mixture of Chinese rice wine lees,soaked rice wastewater and broken rice was explored.MPs production reached 120.1 U/mL with optimal solid-liquid ratio of culture medium 1:10 and 20 g/L broken rice addition at shake flask level.We further explored the effects of stirring speed on MPs production in 7.5 L agitated bioreactor.The stirring speed had a great impact on cell morphology and the maximum MPs concentration and yield were 128.4 U/mL and 8174 U/g respectively at 400 rpm.The soluble chemical oxygen demand for the soaked rice wastewater decreased by 78.7%,which was mainly due to the intake of carbohydrates,organic acids and amino acids.Furthermore,a simultaneous fermentation process and production system with two-stage stirring speed control strategy was further developed in the 50 L pilot scale,in which the MPs production reached 158.9 U/mL.Meanwhile,Chinese rice wine wastes were fully utilized without addition of organic solvents during the process and no generation of new waste.Our results showed that Monascus was capable of converting Chinese rice wine wastes into natural pigments by submerged fermentation,which could provide an economic and environmentally friendly approach to reduce the cost of wastes treatment as well as high-value utilization.展开更多
Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000...Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000 Da)were selected to separate small molecules in Huangjiu,and then the adsorption of four models of weakly basic anion-exchange resins(335,D301,D314,and D354)on the organic acids in the filtered fractions of Huangjiu was investigated.The D354 resin exhibited the highest adsorption rate of 157.74 mg/g and the adsorption of acids was more consistent with the proposed second-order kinetic model.The adsorption capacity of D354 resin decreased with increasing temperature,and the adsorption of D354 resin correlated better with the Freundlich isotherm model.The initial deacidification efficiency of the D354 resin was 91.52% and it decreased by 3.88% after 10 regenerations.After the D354 resin treatment,the total acid content decreased by 56.11%,and the retention rates of amino acids and volatile substances reached 97.96% and 81.93%,respectively.The results showed that D354 resin could be used for the deacidification of Huangjiu.Membrane separation combined with resin adsorption process provides a new method to reduce the acidity of Huangjiu,which helps to maintain the flavor of the deacidified Huangjiu while efficiently reducing the acidity.展开更多
Tapuy is an indigenous wine produced in the Philippines.Rice wine fermentation produces a by-product of rice leftover and microbial biomass,collectively called lees,which usually is discarded as a waste product.Howeve...Tapuy is an indigenous wine produced in the Philippines.Rice wine fermentation produces a by-product of rice leftover and microbial biomass,collectively called lees,which usually is discarded as a waste product.However,studies have shown the potential value of lees as a healthy food source.We wanted to determine the nutritional profile of tapuy wine and its lees and their abilities to extend lifespan in Caenorhabditis elegans.Tapuy lees(7.65 g/100 g dry weight)was 18.5-fold greater in protein content compared to tapuy wine.Its sugar content(27.66 g/100 g dry weight)is similar to the tapuy wine’s sugar content(23.465 g/100 g dry weight).Through LC-MS/MS,18.75%and 12.39%of spectral peaks in tapuy wine and lees were matched,respectively,to specific compounds,and several of them are associated with beneficial health effects.Furthermore,the phenolic content in tapuy lees(19,475.526 Gallic Acid Equivalent)is 6.5-fold greater compared to tapuy wine.Surprisingly,the DPPH and FRAP antioxidant assays show that tapuy lees had a lesser antioxidant ability compared to tapuy wine.However,C.elegans fed with supplementation of tapuy lees extract showed a 16.24%increase in mean lifespan,which is higher compared to the 6.10%increase in mean lifespan when supplemented with tapuy wine.Taking all these findings together,our study revealed that tapuy lees has a greater nutritional value than tapuy wine,and this underutilized and wastefully discarded product can be repurposed as a potential functional food.展开更多
The chemical composition of 8 different special glutinous rice varieties was analyzed,and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemi...The chemical composition of 8 different special glutinous rice varieties was analyzed,and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemical constituents and quality of glutinous rice were analyzed. The results show that the contents of the major chemical constituents in the special glutinous rice varieties were not much different,and they all ranked as starch’s > protein’s > fat’s. After 4-8 weeks of fermentation,the total acidity decreased with time( excepting Heixiangnuo),the total residual sugar reduced significantly,and the alcohol content increased significantly. The correlations between starch content of glutinous rice and physical and chemical indices and sensory quality of its brewed wine were not significant. There are positive correlations between protein content and various indices,and the correlation with total acidity reached the significant level. Fat content was negatively correlated with alcohol content,and positively correlated with sensory quality.展开更多
米酒曲中微生物种类多样,微生物之间的相互作用影响着米酒的风味与品质。该研究基于高通量测序技术分析了我国南方地区米酒曲中微生物菌群多样性,研究结果表明,雷尔氏菌属(Ralstonia)和魏斯氏菌属(Weissella)为东南组和中部组的共同优...米酒曲中微生物种类多样,微生物之间的相互作用影响着米酒的风味与品质。该研究基于高通量测序技术分析了我国南方地区米酒曲中微生物菌群多样性,研究结果表明,雷尔氏菌属(Ralstonia)和魏斯氏菌属(Weissella)为东南组和中部组的共同优势细菌属,东南组的优势细菌属为红球菌属(Rhodococcus)(14.6%),东南组中5个组的菌群结构在属水平上类似,表明米酒曲的菌群结构与地域环境有一定联系。根霉属(Rhizopus)在所有米酒曲样品中占绝对优势(80.98%~99.22%)。米酒曲中细菌菌落总数最高的为湖北省孝感地区的酒曲(8.21 lg CFU/g),霉菌孢子数最高的为广东佛山的酒曲(9.61 lg个/g),酵母菌菌落总数最高的为安徽省阜阳市地区的酒曲(10.02 lg CFU/g)。同时,筛选获得酒曲中优势菌株功能菌4株,将4株功能菌株接种强化米酒曲,结果表明同时接种商业酒曲和功能菌株(SG组)的酒曲糖化酶、蛋白酶活力分别提高至1583.4 U和776.13 U/g,SG组的酯类物质种类最多达到17种,并且SG组的醇类、酯类和烷烃类物质的含量均显著提高,分别达到了1021.94、1190.82、535.80μg/100 g,表明功能菌在米酒及米酒曲中应用潜力巨大。展开更多
基金supported by the National Natural Science Foundation of China(32202125)the Science and Technology Plan Project of Shaoxing City,China(2022A12003)the Zhejiang Provincial Natural Science Foundation,China(LY24C200004).
文摘This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.
基金Supported by Changsha Key Project in Hunan Province(K1005007-21)~~
文摘[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.
文摘The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.
文摘By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.
基金Supported by the National Natural Science Foundation of China(21276111,21206053,61305017)the Programme of Introducing Talents of Discipline to Universities(B12018)+2 种基金Fundamental Research Funds for the Central Universities(JUSRP11558)the Natural Science Foundation of Jiangsu Province(no.BK20160162)the Fundamental Research Funds for the Central Universities(JUSRP51510)
文摘Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.
文摘[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.
基金supported by Natural Science Foundation of China(81202208 and 81172673)Morningstar research projects in Shanghai Business School(A-0201-00-050-106)
文摘The concentrations of 16 phthalates in 164 commercial Chinese rice wines （CRW） were detected by GC-MS, and consumption data on CRW in different packaging types was investigated from 634 adult males in Shanghai using a food frequency questionnaire. Based on the prinq：iples of probabilistic modelling and cumulative risk assessment, the exposure and health risk of phthalates from CRW to adult males in Shanghai was evaluated. DMP, DEP, DIBP, DnBP, BBP, and DEHP were detected in the samples, thE： range of detection frequency of individual phthalates varied from 6.10% for BBP to 15.24% for DIBP, and the detected concentrations were 51.06-200.34 ng/mL. All the respondents consumed CRW, 90.69% of them consumed CRW 0.01-49.9 mL/d, the minimum value of the average daily intake of CRW was 6.25 mL/d, the median was 13.72 mL/d and the maximum was 300 mL/d. The median exposure level of the 6 detected Phthalates to adult males in Shanghai were 6.58-7.10 ng/（d.kg）, and the maximum exposure level were 137.38-540.47 ng/（d.kg）. The cumulative exposure health risk index （HI） based on the median and maximum exposure level of the 6 Phthalates （DMP, I~）EP, DIBP, DnBP, BBP, and DEHP） were 0.001147 ancl 0.063396, both were far less than 1. In conclusion, CRW were generally consumed by the adult males in Shanghai.
文摘[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.
基金Supported by Huizhou Science and Technology Bureau Project(2020SD0409037)。
文摘[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials for brewing rice wine, on the premise of extensive research on traditional rice wine technology in China, the addition amount of roselle extract, the addition amount of distiller’s yeast, the variation range of after-fermentation temperature and the starting time of after-fermentation were investigated. [Results] The best traditional processing and brewing parameters were the ratio of glutinous rice and roselle extract(mass to volume ratio) at about 1∶1.55, the addition amount of distiller’s yeast of 0.55%, and the fermentation temperature at 30 ℃, and the starting time at 72 h. The sensory quality of the high-quality roselle rice wine that was produced under the best brewing conditions was about(87.7±2.45) points. [Conclusions] A number of hygiene inspection technical indexes in the product all met the current relevant national safety standards in China, providing another technical research direction for the development of a variety of new green healthy beverage projects.
基金Supported by Youth Project of Hubei Education Department(03201718402)Huanggang Normal University High-level Cultivation Project(04201711903)
文摘[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by mixing and fermenting alkali-soluble pachymaran and glutinous rice as raw materials. The sensory score was used as the evaluation index to investigate the effects of three factors including the amount of alkali-soluble pachymaran, inoculation amount and fermentation temperature on the quality of the alkali-soluble pachymaran rice wine. The fermentation process of the rice wine was then optimized by an orthogonal experiment. [Results] With the proportion of the alkali-soluble pachymaran added of 0.4%, the inoculation amount of 0.6% and the fermentation temperature at 30 ℃, the sensory score of the prepared rice wine was the highest, which was 93.5 points. The alkali-soluble pachymaran rice wine prepared under above conditions was rich in flavor and tasted sweet and sour. [Conclusions] The production of the new rice wine and the understanding of the development history of rice wine will provide reference for the future development of rice wine industry, and provide research directions for the development of new health drinks.
文摘The feasibility of pilot-scale manufacture of defined fungal starter and its application in rice wine production from different local starchy materials were investigated. Starter consisting of Arnylomyces rouxii and Saccharomyces cerevisiae gave high performance in winemaking when prepared in conditions of rice flour 80% and cassava flour 20% with 4 incubation days. The starter level at 20% was favourably employed for manufacture with the initial amount of I0 kg mixed-flours, Dry starter granules which were vacuum packed could adapt ambient temperature （approx. 28-32℃） during 8 months of storage. The defined starter performed as superior inoculum for winemaking from different agricultural starchy resources. The undesirable bacteria were found at approx. 2 Log CFU/g of dry starter. By morphology, biochemical and physiological growth and the genetic partial 16S analyses, three bacterial isolates were characterized as Bacillus subtilis/amvloliquefaciens which may contaminate tbod but not cause food poisoning and not considered as a human pathogen.
文摘A rapid method was developed for the determination of 22 pesticides in rice wine. The procedure involved an extraction with acetonitrile and a cleanup step using dispersive solid-phase extraction (d-SPE), and primary-secondary amine (PSA) and octadecylsilane (ODS) were used as sorbents. D-SPE had some advantages over some traditional prepara- tions, especially in time and cost. Both the extraction and cleanup only cost about 15 min per a sample. Then the GC-MS was used for quantitative and qualitative analysis. Matrix-matched standards solution and analyte protectant were compared to decrease the matrix effect, and the former showed a better efficacy. Acceptable linearity was achieved in the range of 0.05 - 0.30 mg/L. After matrix-matched standards calibration, recoveries were between 60 and 140%. For the most of pesticides, precision and repeatability were less than 10% and 16%, respectively. The result indicated that the developed method was suitable for the determination of the multi-pesticides in rice wine.
文摘Ginkgo seed is a kind of food and medicine homologous goods.It is a feasible method to use Saccharomyces cerevisiae and Non-Saccharomyces yeast to ferment ginkgo rice wine(GRW)to remove the bitter taste and retain the biological activity.In order to better explore the formation of the unique flavor and taste of GRW,the volatile flavor compounds and sensory properties of GRWs fermented at different time were analyzed by GC-MS,GC-IMS and electronic sensory evaluation techniques.In addition,the changes of phenols in GRW were determined by LC-MS,and the antioxidant activity was dynamically monitored.GC-MS analysis showed the content of ethyl laurate,isoamyl acetate,ethyl heptanoate,1-pentanol,ethanol and 1-propanol increased significantly with the progress of fermentation,among which ethyl acetate(OAV=23.0),ethyl heptanoate(OAV=44.4)and isoamyl acetate(OAV=34.7)were the key flavor compounds of GRW at 60 h.GC-IMS analysis suggested some alcohols and ketones were significantly enriched at 60 h,including 2-pentanone,acetone,1-butanol,1-hexanol.Electronic sensory technology showed GRW at 60 h had strong mellow and fruity aroma due to benzoic acid,butyric acid and 2-methylbutyric acid.The bitterness and umami intensity in GRW gradually decreased,while the astringency and aftertaste increased.Furthermore,LC-MS results indicated the types of phenols increased,including quinic acid,shikimic acid,sorbic acid,etc.,which significantly improved the antioxidant activity of GRW.Together,the flavor quality and biological activity of GRW had been effectively improved through microbial fermentation,which indicated that GRW had potential market prospects.
基金This work was supported by the National Key Research and Development Program of China(2021YFC2104001,2022YFC2105501)the China Postdoctoral Science Foundation(2022M711368)+1 种基金the Fundamental Research Funds for the Central Universities(JUSRP122037)the Natural Science Foundation of Jiangsu Province,Science,and Technology Department of Jiangsu Province,China(BK20221081).
文摘The potential for Monascus pigments(MPs)production in a mixture of Chinese rice wine lees,soaked rice wastewater and broken rice was explored.MPs production reached 120.1 U/mL with optimal solid-liquid ratio of culture medium 1:10 and 20 g/L broken rice addition at shake flask level.We further explored the effects of stirring speed on MPs production in 7.5 L agitated bioreactor.The stirring speed had a great impact on cell morphology and the maximum MPs concentration and yield were 128.4 U/mL and 8174 U/g respectively at 400 rpm.The soluble chemical oxygen demand for the soaked rice wastewater decreased by 78.7%,which was mainly due to the intake of carbohydrates,organic acids and amino acids.Furthermore,a simultaneous fermentation process and production system with two-stage stirring speed control strategy was further developed in the 50 L pilot scale,in which the MPs production reached 158.9 U/mL.Meanwhile,Chinese rice wine wastes were fully utilized without addition of organic solvents during the process and no generation of new waste.Our results showed that Monascus was capable of converting Chinese rice wine wastes into natural pigments by submerged fermentation,which could provide an economic and environmentally friendly approach to reduce the cost of wastes treatment as well as high-value utilization.
基金supported by the National Natural Science Foundation of China(No.32102124)the Industry Innovative Service Complex of Huangjiu from Shaoxing City,China.
文摘Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000 Da)were selected to separate small molecules in Huangjiu,and then the adsorption of four models of weakly basic anion-exchange resins(335,D301,D314,and D354)on the organic acids in the filtered fractions of Huangjiu was investigated.The D354 resin exhibited the highest adsorption rate of 157.74 mg/g and the adsorption of acids was more consistent with the proposed second-order kinetic model.The adsorption capacity of D354 resin decreased with increasing temperature,and the adsorption of D354 resin correlated better with the Freundlich isotherm model.The initial deacidification efficiency of the D354 resin was 91.52% and it decreased by 3.88% after 10 regenerations.After the D354 resin treatment,the total acid content decreased by 56.11%,and the retention rates of amino acids and volatile substances reached 97.96% and 81.93%,respectively.The results showed that D354 resin could be used for the deacidification of Huangjiu.Membrane separation combined with resin adsorption process provides a new method to reduce the acidity of Huangjiu,which helps to maintain the flavor of the deacidified Huangjiu while efficiently reducing the acidity.
基金funded by the Philippine Institute of Traditional and Alternative Health Care(PITAHC).
文摘Tapuy is an indigenous wine produced in the Philippines.Rice wine fermentation produces a by-product of rice leftover and microbial biomass,collectively called lees,which usually is discarded as a waste product.However,studies have shown the potential value of lees as a healthy food source.We wanted to determine the nutritional profile of tapuy wine and its lees and their abilities to extend lifespan in Caenorhabditis elegans.Tapuy lees(7.65 g/100 g dry weight)was 18.5-fold greater in protein content compared to tapuy wine.Its sugar content(27.66 g/100 g dry weight)is similar to the tapuy wine’s sugar content(23.465 g/100 g dry weight).Through LC-MS/MS,18.75%and 12.39%of spectral peaks in tapuy wine and lees were matched,respectively,to specific compounds,and several of them are associated with beneficial health effects.Furthermore,the phenolic content in tapuy lees(19,475.526 Gallic Acid Equivalent)is 6.5-fold greater compared to tapuy wine.Surprisingly,the DPPH and FRAP antioxidant assays show that tapuy lees had a lesser antioxidant ability compared to tapuy wine.However,C.elegans fed with supplementation of tapuy lees extract showed a 16.24%increase in mean lifespan,which is higher compared to the 6.10%increase in mean lifespan when supplemented with tapuy wine.Taking all these findings together,our study revealed that tapuy lees has a greater nutritional value than tapuy wine,and this underutilized and wastefully discarded product can be repurposed as a potential functional food.
基金Supported by National Innovation and Entrepreneurship Training Program(201810553003)Research Study and Innovative Experiment Plan Project for College Students in Hunan Province(Xiang Jiao Tong[2018]255,1006).
文摘The chemical composition of 8 different special glutinous rice varieties was analyzed,and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemical constituents and quality of glutinous rice were analyzed. The results show that the contents of the major chemical constituents in the special glutinous rice varieties were not much different,and they all ranked as starch’s > protein’s > fat’s. After 4-8 weeks of fermentation,the total acidity decreased with time( excepting Heixiangnuo),the total residual sugar reduced significantly,and the alcohol content increased significantly. The correlations between starch content of glutinous rice and physical and chemical indices and sensory quality of its brewed wine were not significant. There are positive correlations between protein content and various indices,and the correlation with total acidity reached the significant level. Fat content was negatively correlated with alcohol content,and positively correlated with sensory quality.
文摘米酒曲中微生物种类多样,微生物之间的相互作用影响着米酒的风味与品质。该研究基于高通量测序技术分析了我国南方地区米酒曲中微生物菌群多样性,研究结果表明,雷尔氏菌属(Ralstonia)和魏斯氏菌属(Weissella)为东南组和中部组的共同优势细菌属,东南组的优势细菌属为红球菌属(Rhodococcus)(14.6%),东南组中5个组的菌群结构在属水平上类似,表明米酒曲的菌群结构与地域环境有一定联系。根霉属(Rhizopus)在所有米酒曲样品中占绝对优势(80.98%~99.22%)。米酒曲中细菌菌落总数最高的为湖北省孝感地区的酒曲(8.21 lg CFU/g),霉菌孢子数最高的为广东佛山的酒曲(9.61 lg个/g),酵母菌菌落总数最高的为安徽省阜阳市地区的酒曲(10.02 lg CFU/g)。同时,筛选获得酒曲中优势菌株功能菌4株,将4株功能菌株接种强化米酒曲,结果表明同时接种商业酒曲和功能菌株(SG组)的酒曲糖化酶、蛋白酶活力分别提高至1583.4 U和776.13 U/g,SG组的酯类物质种类最多达到17种,并且SG组的醇类、酯类和烷烃类物质的含量均显著提高,分别达到了1021.94、1190.82、535.80μg/100 g,表明功能菌在米酒及米酒曲中应用潜力巨大。
