Yang Kai-Ruei, Yu Hui-Chuan, Huang Chun-Yung, Kuo Jen-Min, Chang Cheng, Shieh Chwen-Jen, Kuo Chia-Hung
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan.
Biotechnology Center, National Chung Hsing University, Taichung 402, Taiwan.
Foods. 2019 Jul 15;8(7):258. doi: 10.3390/foods8070258.
A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from roots to rice wine and piceid was converted to resveratrol by β-glucosidase during fermentation. After 10 days co-fermentation, rice wine with high levels of resveratrol was obtained, which contained ~14% (/) ethanol, 122 mg/L piceid, and 86 mg/L resveratrol. The resveratrol-enriched rice wine had enhanced antioxidant activity with significantly stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing power, and ferrous ion chelating capability. Ultrafiltration (UF) was employed in this study using hollow fibers to clarify the end product, increase shelf life without heat treatment, and maintain the quality of the phenolic compounds. The boiled and UF-treated rice wine were evaluated for ethanol, piceid, resveratrol, clarity, aerobic plate count, total acidity, pH, reducing sugars, and amino acids. The quality of the resveratrol-enriched rice wine was maintained after four weeks storage at normal refrigeration temperatures.
建立了一种生产富含白藜芦醇米酒的新生物工艺，并研究了在米酒发酵过程中添加根粉的效果。在这个新工艺中，白藜芦醇苷和白藜芦醇从根中提取到米酒中，白藜芦醇苷在发酵过程中被β-葡萄糖苷酶转化为白藜芦醇。经过10天的共发酵，得到了富含白藜芦醇的米酒，其含有约14%（/）的乙醇、122毫克/升白藜芦醇苷和86毫克/升白藜芦醇。富含白藜芦醇的米酒具有增强的抗氧化活性，其2,2-二苯基-1-苦基肼（DPPH）自由基清除活性、铁离子还原能力和亚铁离子螯合能力明显更强。本研究采用中空纤维超滤（UF）来澄清最终产品，在不进行热处理的情况下延长保质期，并保持酚类化合物的质量。对煮沸和超滤处理后的米酒进行了乙醇、白藜芦醇苷、白藜芦醇、澄清度、好氧平板计数、总酸度、pH值、还原糖和氨基酸的评估。在正常冷藏温度下储存四周后，富含白藜芦醇的米酒质量得以保持。
