Preliminary Study On Technology And Antioxidant Activity Of Huai Rhizoma Dioscoreae Chinese Rice Wine

Huai rhizoma dioscoreae in ancient Huaiqing (now Jiaozuo region), which hadhigh-quality and medical effect, can not only be used as food, but also medicine.However, there are very few ways on processing it. Also its processing degree is low.Huai rhizoma dioscoreae is good for spleen, stomach and kidney. Meanwhile Chineserice wine is good for blood, looks and mind. Making Huai rhizoma dioscoreae to winecan combine advantage of them. Also this will help Huai rhizoma dioscoreae industryreform deeply, develop new products, expand the area of sales, add extra value,propaganda local culture and improve the overall visibility.In the paper, key step of Huai rhizoma dioscoreae Chinese rice wine brewing andantioxidant activity were researched. The main content was as follows:1. Production technology of bran koji was researched. Order of factor influencingliquefying activity in production of HM koji was that incubation temperature>incubation time> moisture. The optimum combination of production technology wasthe incubation time of2.5days, the culture temperature of28℃and the water contentof60%. Order of factor influencing saccharifying activity in production of HG kojiwas the incubation time> culture temperature> moisture. The optimum combinationof production technology was the incubation time of3days, culture temperature of28℃and the water content of60%.2. Optimum production process was that25℃of main fermentationtemperature，3.6of total mass proportion of mash，30%of proportion of Huairhizoma dioscoreae in the whole ingredients,0.7%amount of HM koji，1.1%amountof HG koji,0.4%amount of HH koji,0.06%amount of α-amylase,0.04%amount ofcellulose，0.05%amount of acid protease and1%amount of Chinese rice winespecial yeast. Under this condition, Huai rhizoma dioscoreae Chinese rice wine crewedwas clear, tasted mellow, refreshing, harmonious and of distinctive smell of Huairhizoma dioscoreae. Its alcohol rate was13.5°, total sugar was1.31g/L, amino nitrogen was0.873g/L, DPPH radical scavenging activity was91.23%.3. Antioxidant activity of Huai Rhizoma Dioscoreae Chinese rice wine wasresearched. Evaluated by reducing capacity, the DPPH, hydroxyl and superoxide anionradical scavenging activity，antioxidant activity of Huai rhizoma dioscoreae Chineserice wine was1.71~9.09times as market Chinese rice wine,1.47~5.01times as self-made China rice wine and1.96~5.41times as Huai rhizoma dioscoreae soaking in14%ethyl alcohol respectively. Antioxidant activity of Huai rhizoma dioscoreaeChinese rice wine was better than that of peeled.4. Various anti-oxidation tests of polarity positions of extract of Huai rhizomadioscoreae Chinese rice wine shows that five different polarity position all have certainanti-oxidation, and there are large differences among them. Reducing capacity ofdifferent polarity position shows as: n-butanol> water phase> ethyl acetate>dichloromethane> petroleum ether. DPPH radical scavenging activity of those showsas: water phase> n-butanol> petroleum ether> ethyl acetate> dichloromethane.Hydroxyl radical scavenging capacity of different polarity position shows as n-butanol> water phase> ethyl acetate> petroleum ether> dichloromethane；superoxide anionscavenging capacity of different polarity position shows as: n-butanol> water phase>ethyl acetate> petroleum ether> dichloromethane. In general，anti-oxidation of Huairhizoma dioscoreae Chinese rice wine mainly concentrated in water phase and n-butanol phase.