| Semen coicis and poria cocos were rich in functional ingredients,having huge value in the brewing of the functional rice wine.Therefore,in this paper,the coix seed,glutinous rice and poria cocos were adopted as a combination of raw materials to study the technological conditions of brewing.The brewing parameters were optimized at the same time.Furthermore,high performance liquid chromatography(HPLC)were utilized to carry on the qualitative and quantitative analysis of functional ingredients.It was notable that the method of antioxidant in vitro were also adopted to determine antioxidant capacity of yellow rice wine with semen coicis and poria cocos.by means of analysing flavor components resting in yellow rice wine with semen coicis and poria cocos and traditional yellow rice wine,and comparing with their style and quality difference,the process conditions of brewing and taste were determined to improve quality finally.Through single factor experiment and orthogonal test,the optimum process conditions of yellow rice wine with semen coicis and poria cocos were: the optimum material water ratio was up to1:2.5(g:m L),the addition of high temperature resistant alpha amylases,accharifying enzyme and active dry yeast was 0.4%,1.00% and 0.2%,respectively,main fermentation temperature was set as 29 ?,fermentation time was 7 d.In addition,the primary and secondary influential factors of Semen coicis and poria cocos were the ratio of material to water,primary fermentation time,the addition amount of yeast.under these condition,the yellow rice wine with semen coicis and poria cocos was proudced after stabilizing 16 d in 18 ?.In the light of qualitative and quantitative analysis of functional ingredients by HPLC,it's founded that the yellow rice wine with semen coicis and poria cocos contains 12 kinds of functional ingredients,that were gallic acid,protocatechuic acid,P-coumaric acid,vanillic acid,ferulic acid,salicylic acid,quercetin,catechin and epicatechin,rutin,eoixol and poria cocos,respectively.The results demonstrated that the experimental yellow rice wine with semen coicis and poria cocos contained abundant functional ingredients which played an important role in the level of nutritional value.Taking a certain concentration of VC solution as a reference,using the traditional glutinous rice wine as a control,we adopted the method of antioxidant in vitro to determine the scavenging activity of free radicals,such as DPPH,O2-as well as OH-,potassium ferricyanide reducing power and metal ion chelating ability of the yellow rice wine with semen coicis and poria cocos.It turned out that in the level of the scavenging activity of DPPH free radicals,the IC50 of yellow rice wine with semen coicis and poria cocos was up to 0.096 ± 0.02 m L,which was less than the 0.127± 0.03 m L of traditional glutinous rice wine.Moreover,the maximum clearance rate of yellow rice wine with semen coicis and poria cocos was 98.64%.When it came to the the scavenging activity of O2-free radicals,compared with both traditional yellow rice wine of 0.378 ± 0.03 mg/m L and 100 m L the VC solution of 0.572 ± 0.02 m L,the IC50 of yellow rice wine with semen coicis and poria cocos was up to 0.189±0.03 m L,showing the the latter had a strong antioxidant capacity.Furthermore,the IC50 dosage of hydroxyl free radicals was 0.228± 0.02 m L.The IC50 dosage of hydroxyl free radicals was 0.228±0.02 m L less than traditional yellow rice wine of 0.308±0.01 mg/m L and 100 m L VC solution of 0.352± 0.02 m L.Among the range of experimental concentration,as the increase of wine samples amount,potassium ferricyanide reducing power of yellow rice wine with semen coicis and poria and traditional glutinous rice wine presented linearly increased,in addition,the potassium ferricyanide reduction force of yellow rice wine with semen coicis and poria was significantly higher than that of traditional yellow rice wine(P < 0.01).In the case of metal ion chelating ability,yellow rice wine with semen coicis and poria and traditional yellow rice wine were extremely limited,and that there is no statistical difference(P > 0.05)between the both.The high-efficiency gas chromatography(GC)was employed to qualitatively and quantitatively analyze the acetaldehyde,methanol,normal propyl alcohol,ethyl acetate,sec-butyl alcohol,acetal,isobutyric acid ethyl ester,isoamyl alcohol,ethyl butyrate,acetate,ethyl lactate,isovaleric acid ethyl ester,isobutyl aldehyde,ethyl caproate,caproic acid,beta benzyl ethanol in experimental yellow rice wine with semen coicis and poria and traditional yellow rice wine.Moreover,according to the detection of gas chromatography-mass spectrometry(GC-MS),on the whole,there was 33 kinds of substance existed in the traditional rice wine,whereas,yellow rice wine with semen coicis contained 51 kinds species.The main flavoring substances lied in traditional rice wine were3-methyl-1-butyl alcohol,phenylethyl alcohol,ethyl acetate,isobutanol,acetic acid-3-2-methyl propyl methyl butyl ester,acid,4-hydroxy ethyl butyrate,2-methyl-1-butanol,However,in the experimental yellow rice wine with semen coicis and poria,the chief flavor substance ethyl acetate,3-methyl-1-butanol,3-methyl butyl acetate,ethyl caproate,isobutyl alcohol,phenylethyl alcohol,2-methyl propionic acid as well as acetic acid.Broadly speaking,These varieties of fermented product provided solid material foundation for the formation of the unique flavor of yellow rice wine. |
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