Effects of different Jiuqu on the quality and antioxidant activity of highland barley Baijiu
To screen suitable Jiuqu for brewing highland barley Baijiu,using commercial highland barley Baijiu as a control,the highland barley Baiji-u samples were prepared by 6 different flavor types(strong-flavor,rice-flavor,sesame-flavor,Feng-flavor,sauce-flavor,and light-flavor)of Jiuqu fer-mentation using highland barley as the raw material.The physicochemical indicators and volatile flavor compounds in highland barley Baijiu were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and high performance liquid chro-matography(HPLC)techniques,and the scavenging ability of highland barley Baijiu on 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-diaminodis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)free radical and Ferric ion reduction/antioxidant capacity(FRAP)were investigated.The results showed that highland barley Baijiu brewed with different flavor types of Jiuqu had their own characteristics.Among them,the highland barley Baijiu with Feng-flavor Jiuqu had the optimal quality indicators and antioxidant capacity,the amino acids,essential amino acids,alcohol content,liquor yield,amino acid nitrogen,and total phenols were 1 130.86 mg/L,210.22 mg/L,5.96％vol,75.80％,0.27 g/L and 451.90 mg/L,respectively.The sensory score was 83 points,the DPPH and ABTS free radical scavenging abilities were 0.25 mg vitamin C equivalent(VCE)/ml and 0.176 mg VCE/ml,re-spectively,and the FRAP value was 0.21 mg/ml.The most volatile flavor substances were detected in highland barley Baijiu brewed with Feng-flavor Jiuqu(49 kinds),including 30 characteristic aroma compounds,and the highland barley Baijiu sample had significant mellow,floral,and fruity charac-teristics.In conclusion,Feng-flavor Jiuqu had potential application value in improving the quality of highland barley Baijiu.
万方数据
维普
