Analysis of the antioxidant activity and aroma components of the purple sweet potato wine fermented by Yaoqu

In this study, the antioxidant capacity was determined in terms of reducing capacity, cleaning the DPPH free radicals, metal chelating ability and the inhibition of lipid peroxidation, the total phenolic and anthocyanin contents was measured by Forint-phenol and pH differential method. The aroma components were identified by Gas Chromatography-Mass Spectrometry ( GC-MS) . The results showed that the reducing capacity, ability to remove DPPH free radicals, metal chelating ability, ability to inhibit lipid peroxidation, total phenolic and anthocyanins content of the purple sweet potato wine fermented by Yaoqu was slightly higher than the purple sweet potato wine fermented by rice-koji.By GC-MS analysis, the aroma components of the purple sweet potato wine fermented by Yaoqu was richer than the purple sweet potato wine fermented by rice-koji.