CAJ | 학술논문

采用福林一酚法测定黄酒中总酚含量，以丁基羟基茴香醚（BHA）、二丁基羟基甲苯（BHT）作对照，用试剂盒及铁氰化钾等方法分别测定黄酒的总抗氧化能力、还原能力、清除超氧阴离子自由基能力以及清除1，1-二苯基-2三硝基笨肼（DPPH）自由基的能力．结果表明：如皋黄酒中含有一定量的总酚，且具有较强的总抗氧化能力、还原能力、清除超氧阴离子自由基能力以及清除DPPH自由基能力．并且黄酒用量与其对应的各项抗氧化能力相一致．
채용복림일분법측정황주중총분함량，이정기간기회향미（BHA）、이정기간기갑분（BHT）작대조，용시제합급철청화갑등방법분별측정황주적총항양화능력、환원능력、청제초양음리자자유기능력이급청제1，1-이분기-2삼초기분정（DPPH）자유기적능력．결과표명：여고황주중함유일정량적총분，차구유교강적총항양화능력、환원능력、청제초양음리자자유기능력이급청제DPPH자유기능력．병차황주용량여기대응적각항항양화능력상일치．
Using the Folin-phenol method to determine the total phenolic content in yellow wine; BHA and BHT are used as controlled, the kit and ferricyanide are also employed. The results show that Rugao Rugao rice wine contains a certain amount of phenol, strong total antioxidant activity, reducing capacity, superoxide and DPPH anion radical scavenging capability. The degree of corresponding antioxidant capacity is consistent with the dosage of rice wine used. Conclusion: Rugao yellow rice wine has the antioxidant activity, and its antioxidant mechanism might be related to the phenols which it contains