Bibliographic Details
| Title: |
Analysis of Antioxidant Capacity and Active Components of Huangjiu Fermented with Hovenia dulcis Thunb |
| Authors: |
Yifei GU, Jiang LI, Fuquan ZHAO, Zhenzhen WANG, Ruyi SHA, Jing DAI, Jianwei MAO |
| Source: |
Shipin gongye ke-ji, Vol 43, Iss 7, Pp 368-375 (2022) |
| Publisher Information: |
The editorial department of Science and Technology of Food Industry, 2022. |
| Publication Year: |
2022 |
| Collection: |
LCC:Food processing and manufacture |
| Subject Terms: |
hovenia dulcis thunb huangjiu, fermentation, soak, total phenols, dihydromyricetin, Food processing and manufacture, TP368-456 |
| More Details: |
A two-step fermentation method was used to prepare Hovenia dulcis Thunb Huangjiu, its physical and chemical indexes were tested, and its antioxidant capacity was evaluated. To explore the reasons for its antioxidant, the total phenols and total flavonoids in soaked and fermented Hovenia dulcis Thunb Huangjiu were compared, and the differences in the content of the main active ingredients dihydromyricetin and myricetin were further analyzed by high-performance liquid chromatography. The results showed that Huangjiu fermented with Hovenia dulcis Thunb (HFH) belonged to special type semi-dry Huangjiu. It had medicinal aroma, improved bitterness and astringency, and better taste. Its VC milligram equivalents on DPPH, ABTS, OH free radical scavenging ability and reducing power were 0.727, 33.60, 9.07 and 0.823 mg VC/mL, which were higher than those of Huangjiu. After comparison, it was found that the total phenol content of HFH was 1120.20 mg/L, which was significantly higher than that of the soaked type (P |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
Chinese |
| ISSN: |
1002-0306 |
| Relation: |
https://doaj.org/toc/1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021080142 |
| Access URL: |
https://doaj.org/article/591c572d566f4155b93fafe893d9707a |
| Accession Number: |
edsdoj.591c572d566f4155b93fafe893d9707a |
| Database: |
Directory of Open Access Journals |
