Study on antioxidation in Xiangyang yellow rice wine

The antioxidant capacities of four kinds of yellow rice wine ( Xiangyang “123” ( A) , “Yue Ying Zui” ( B) , “Chen Ji” ( C) , and “Lu Lin Wang” ( D) ) were initially detected with Gu Yue Long Shan rice wine ( E) as the reference in this paper. The total antioxidant capacity, reducibility, DPPH free radical scavenging ability and scavenging ability of superoxide anion with BHA as the reference were used as indicators. The foline-phenol method was used to determine the total phenol content in the yellow rice wine.The results showed that A had the highest total phenol content of 133μg /mL in the five kinds of yellow rice wine. The reducibilities of D and E were higher than that of V C.With BHA as the reference of total antioxidant capacity, the inhibition rates of B, C, D, E and BHA on the auto-oxidation of linoleic acid were all more than 80% when the experiment time reached to 120h and the inhibition rate of A was 64.4%.The free radical scavenging abilities of B, C, D and E on superoxide anion were all more than 55%, and 47% of A was the lowest.With BHA for reference, the DPPH radical free scavenging rates of A, B, C, D and E were 40%, 50.5%, 45%, 53.8% and 55.7% respectively, lower than that of BHA.Overall, Xiang Yang rice wine had certain antioxidant capacity, and the antioxidant ability of A was weaker compared with other kinds of yellow rice wine, which might be related to the pretreatment of the sample.