山药皮及发酵条件对山药米酒活性物质的影响

摘要

为了合理利用山药皮中的营养活性物质,研究了山药皮添加量及发酵条件对山药米酒中活性物质的影响.以市售糯米和铁棍山药为原料,选用甜酒曲对其进行兼性厌氧发酵,并对山药皮添加量、发酵温度、甜酒曲添加量与发酵时间等条件参数进行优化,以皂苷、多酚、黄酮等活性物质含量及感官品质作为评价指标,结合超氧自由基、DPPH、自由基的清除作用和铁离子还原能力的测定,综合评价山药米酒的品质.结果表明,山药米酒的最佳发酵条件为糯米500 g、山药块茎100 g、山药皮20 g、甜酒曲2 g、35℃发酵44 h.在最佳发酵条件下得到的山药米酒中皂苷、多酚、黄酮的含量分别为0.0207、0.0083、0.0109 mg/mL,超氧自由基和DPPH自由基的清除率分别为88.14％和82.59％,亚铁离子含量为0.355 mmol/L,感官质量评分为93.6分,获得的山药米酒活性物质含量高,感官品质良好,具有良好的风味.%In order to make rational use of the active substances in yam peel, the effects of yam peel additive amount and fermentation conditions on yam rice wine were analyzed. The wine was produced by yam and rice from market,and the anaer-obic fermentation included yam,rice and liqueur koji. The fermentation parameters such as yam peel additive amount,fermenta-tion temperature,liqueur koji additive amount,and fermentation time were optimized. On basis of evaluation indexes of active substance content and sensory quality including saponin,polyphenol,flavone and flavour,combined with determination of super-oxide radical,DPPH,scavenging effect of free radical,and ferric ion reducing capacity,the quality of yam rice wine was com-prehensively estimated. The results showed that,the optimal fermentation conditions were:rice 500 g,yam tuber 100 g,yam peel 20 g,liqueur koji 2 g,fermentation temperature 35℃,and fermentation duration 44 h. The Yam rice wine produced under the optimal fermentation conditions had high active substance content,better sensory quality and awesome taste. The indices of yam rice wine were:saponin 0.0207 mg/mL,polyphenol 0.0083 mg/mL,flavone 0.0109 mg/mL. The ability of scavenging ac-tivity of superoxide radical and DPPH was 88.14％ and 82.59％ respectively,the content of ferric ion was 0.355 mmol/mL, and sensory grade score was 93.6.