Using glutinous rice and Polygonatum sibiricum as raw materials,P.sibiricum rice wine was brewed by semi-solid-state fermentation process,and the effects of different P.sibiricum powder and juice addition on rice wine quality were analyzed.Results showed that the liquor yield,the specific growth rate of the yeast and the in vitro antioxidant capacity of the wine were increased by adding P.sibiricum powder with glutinous rice 2％,5％,10％,and P.sibiricum juice with solid-liquid ratio 20∶1,10∶1,5∶1 (g∶ml),respectively.It was found that adding P.sibiricum powder with glutinous rice 5％ was the optimal.Under the conditions,the specific growth rate of the yeast,the DPPH radical scavenging rate,the contents of total phenols and total flavones were 0.043 5 h-1,46.82％,74.56 μg/ml and 14.90 μg/ml,respectively.%以糯米和黄精为原料,采用半固态发酵工艺酿制黄精黄酒,分析添加不同量的黄精粉和黄精汁对黄酒品质的影响.结果表明,添加糯米质量分数2％、5％、10％的黄精粉和料液比为20∶1、10∶1、5∶1 (g∶mL)的黄精汁均能提高产酒率、酵母的比生长速率、体外抗氧化能力,其中添加糯米质量分数5％的黄精粉效果最佳,酵母比生长速率为0.043 5 h-1,DPPH自由基清除率为46.82％,总酚含量为74.56 μg/mL,总黄酮含量为14.90 μg/mL.
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