Department of Food Science and Biotechnology, Dongguk University-Seoul, Jung-gu, Seoul 100-715, Korea.
J Agric Food Chem. 2011 Jul 13;59(13):7039-44. doi: 10.1021/jf200901j. Epub 2011 Jun 3.
The antioxidant activities of six Korean rice wine (KRW) concentrates were measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and lipid/malonaldehyde (MA) assays. In the DPPH assay, the antioxidant activities of the KRW concentrates, including Maesilju (MSJ), Kookhwaju-1 (KHJ-1), Kookhwaju-2 (KHJ-2), Gugijaju (GGJ), Sasamju (SSJ), and Sogokju (SGJ), were 40%, 66%, 64%, 35%, 35%, and 63%, respectively. Furthermore, the concentrates inhibited the formation of MA from cod liver oil by 49%, 83%, 75%, 82%, 89%, and 90%, respectively, according to the lipid/MA assay. The sample wines were also analyzed for pH, titratable acidity, soluble solids (°Bx), and reducing sugars. The antioxidant activities of volatile extracts of the KRWs extracted by a solvent assisted flavor evaporation (SAFE) apparatus were evaluated by aldehyde/carboxylic acid assay. The volatile extracts of MSJ, KHJ-1, KHJ-2, GGJ, SSJ, and SGJ inhibited the oxidation of hexanal by 97%, 99%, 90%, 90%, 50%, and 51%, respectively. Among the nonvolatile extracts of KRWs, KHJ-2 showed the highest inhibitory effect on MA formation.
六种韩国米酒（KRW）浓缩物的抗氧化活性通过 2,2-二苯基-1-苦基肼（DPPH）自由基清除活性和脂质/丙二醛（MA）测定法进行测量。在 DPPH 测定中，KRW 浓缩物（包括麦西尔酒（MSJ）、Kookhwaju-1（KHJ-1）、Kookhwaju-2（KHJ-2）、Gugijaju（GGJ）、Sasamju（SSJ）和 Sogokju（SGJ））的抗氧化活性分别为 40%、66%、64%、35%、35%和 63%。此外，根据脂质/MA 测定法，浓缩物分别抑制了鳕鱼肝油中 MA 的形成 49%、83%、75%、82%、89%和 90%。还分析了样品酒的 pH 值、可滴定酸度、可溶性固形物（°Bx）和还原糖。通过溶剂辅助风味蒸发（SAFE）设备提取的 KRW 挥发性提取物的抗氧化活性通过醛/羧酸测定法进行评估。MSJ、KHJ-1、KHJ-2、GGJ、SSJ 和 SGJ 的挥发性提取物分别抑制了 97%、99%、90%、90%、50%和 51%的己醛氧化。在 KRW 的非挥发性提取物中，KHJ-2 对 MA 形成的抑制作用最高。
