Analysis of Active Ingredients and Antioxidant Capacity of Hakka Huangjiu During Fermentation process
In order to understand the changes of active ingredients content and antioxidantactivity in fermentation process of Hakka Huangjiu,Huangjiu samples were collected at different stages of the fermentation process sections,to analyze the changes and correlation between main active substances and antioxidant activity in vitro.The results showed that the total phenolic content of Huangjiu decreased first and then increased with the extension of fermentation time,the total flavonol content remained stable during the fermentation period,and the total phenolic content and total flavonol content increased significantly in the steamed Huangjiu.The contents of protein and polysaccharide increased with the extension of fermentation time,and the highest content was reached at 30 d.The contents of protein and polysaccharide decreased after the steamed.The Huangjiu samples in different periods had strong scavenging capacity for 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,hydroxyl radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation,and had strong ferric ion reducing antioxidant power(FRAP),and the antioxidant effects were concentration-dependent.Correlation analysis showed that total phenol content was significantly correlated with DPPH radical and ABTS radical cation scavenging capacity and FRAP,total flavonoids content was significantly correlated with DPPH radical and ABTS radical cation scavenging capacity,polysaccharide content was only significantly correlated with DPPH radical scavenging capacity,and protein content was not significantly correlated with the four antioxidant activities.
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