Studies On Manufacturing Process And Quality Of Cynanchum Bungei Decne. Healthcare Chinese Rice Wine

Objective Chinese rice wine is one of the most oldest alcoholic drinks, and is the quintessence and a precious heritage of Chinese nation. It is a kind of brewed wine, which is the only one that originated from China among the world’s three major brewed ancient wines. The Rhizoma et Radix Cynanchic is the dry root of asclepiadaceae cynanchum plant Cynanchum bungei Decne. It is one of the unique kinds of traditional Chinese medicines, and is highly valuable that it has the efficacies of nourishing liver and kidney, invigorating essence and blood, strengthening muscles and bones, relieving heartache and prolonging life. This subject mixed sticky rice and the root of Cynanchum bungei Decne. to brew a kind of nutritional Chinese rice wine with high functional values, adopting the method of uncooked material fermentation. The process parameters in the brewing process were optimized. The quality of the brewed Chinese rice wine was evaluated according to the national Chinese rice wine standard GB/T 13662-2008, and its functional ingrediants were determined, in order to obtain the healthy and nutritional drink which is low-alcoholic, prue and tasty without any chemical preservative or synthetic edible pigment or essence, and has comprehensive nutritions, good taste and also multiple funtions such as tonifying qi and nourishing yin etc. Thus the resource of natural traditional Chinese medicine Cynanchum bungei Decne. can be developled and utilized effectively.Method Optimizing its fermentation process from five aspects of fermentation time, fermentation temperature, ratio of rice to water, addition of uncooked material distiller’s yeast and powder of Cynanchum bungei Decne, adopting univariate analysis and combining the orthogonal experiment, with the total sugar and alcoholic content in the Chinese rice wine of Cynanchum bungei Decne. and sensory evaluation as its indexes; conduct quality evaluation to the obtained Chinese rice wine according to the national Chinese rice wine standard GB/T 133662-2008; determine the content of polysaccharide in the Chinese rice wine combining the study of the active ingredients in Cynanchum bungei Decne. and using the ultraviolet spectrophotometry, and the ingredients content of acetophenone with HPLC, and detect the ingredients of volatile substance in the obtained Chinese rice wine with GC-MS, then analyze the results; determine the total content of phenols in the Chinese rice wine with Folin-Ciocalteu, the antioxidant capacity with the T-AOC kit, the reducing capacity of the Chinese rice wine by Oyaizu and the capacity of scavenging free radical DPPH of the Chinese rice wine, thus the antioxidant activity of the Chinese rice wine was preliminarily studied.Result The optimal process parameters of brewing the Chinese rice wine of Cynanchum bungei Decne. with uncooked materials are: ratio of rice and water 1:2, addition of uncooked material distiller’s yeast 2.5%, addition of Cynanchum bungei Decne. 10%, fermentation tempreture 28℃, fermentation time 10 days. Under the conditions above, after several times of experiments, the healthy Chinese rice wine of Cynanchum bungei Decne, soft and tasty, with total sugar content 62.4 g/L, non-sugar solidity 33.1 g/L, alcoholic strength 13.6 %vol, pH 4.22, total acid content 5.71g/L, amino acid nitrogen 0.76 g/L, calcium oxide 0.4g/L, β-phenethyl alcohol 78.0 mg/L and with the aroma of Cynanchum bungei Decne, was obtained, meeting the national Chinese rice wine standard GB/T 13662-2008. The contents determination to its functional ingredients show that there are polysaccharide 2.52mg/mL, 4-hydroxyacetophenone 24.66 μg/mL, Baishouwu benxophenone 15.91 μg/mL, 2,5-dihydroxyacetophenone 5.20 μg/mL, 2,4-dihydroxyacetophenone 15.75 μg/mL. In the ingredients of volatile aroma substances of the obtained Chinese rice wine detected by GC-MS, the mainly ingredient were alcohol substance and attained 36.67%, and it also contained 30.23% ketones and 13.42% esters and so on. According to the preliminary antioxidant activity studies of the abtained Chinese rice wine, the total phenol content was 190 μg/mL; the total antioxidant capacity is better than BHA and BHT at 0.20 mL dosage,the reducing power of the Chinese rice wine is weaker than BHT and BHA, the DPPH free radical clearance rate reached 90.9%, and it consisted that the Chinese rice wine of Cynanchum bungei Decne. had a high oxidation resistance.Conclusion The producing process of the Chinese rice wine of Cynanchum bungei Decne. is easy and practicable. The finished wine is mellow aroma, sweet and has the funtions such as tonifying qi and nourishing yin etc, with meeting the national Chinese rice wine standard GB/T 13662-2008.Thus the resource of natural traditional Chinese medicine Cynanchum bungei Decne. can be developled and utilized effectively.