CAJ | 학술논문

以还原能力、DPPH自由基清除能力、羟基自由基清除能力和超氧阴离子自由基清除能力等4种抗氧化能力为指标，对怀山药黄酒和去皮怀山药黄酒在不同发酵时期的抗氧化活性进行研究，并与市售黄酒样品、自制黄酒和怀山药14%vol酒精浸泡液进行比较分析。结果表明，怀山药黄酒的抗氧化活性远高于其他样品，各指标分别为市售黄酒样品的1.71～9.09倍、自制黄酒的1.47～5.01倍、怀山药14%vol酒精浸泡液的1.96～5.41倍，且怀山药黄酒的抗氧化活性高于去皮怀山药黄酒。怀山药黄酒不同极性组分的萃取相中，还原能力的大小依次为正丁醇相＞水相＞乙酸乙酯相＞二氯甲烷相＞石油醚相，DPPH自由基清除能力依次为水相＞石油醚相＞正丁醇相＞乙酸乙酯相>二氯甲烷相。
이환원능력、DPPH자유기청제능력、간기자유기청제능력화초양음리자자유기청제능력등4충항양화능력위지표，대부산약황주화거피부산약황주재불동발효시기적항양화활성진행연구，병여시수황주양품、자제황주화부산약14%vol주정침포액진행비교분석。결과표명，부산약황주적항양화활성원고우기타양품，각지표분별위시수황주양품적1.71～9.09배、자제황주적1.47～5.01배、부산약14%vol주정침포액적1.96～5.41배，차부산약황주적항양화활성고우거피부산약황주。부산약황주불동겁성조분적췌취상중，환원능력적대소의차위정정순상＞수상＞을산을지상＞이록갑완상＞석유미상，DPPH자유기청제능력의차위수상＞석유미상＞정정순상＞을산을지상>이록갑완상。
In this study, the antioxidant activity of Chinese yam yellow rice wine (made by peeled/unpeeled Chinese yam respectively) was in-vestigated with reducing capacity, DPPH free radical scavenging capacity, hydroxyl radical scavenging capacity, and superoxide anion radical scavenging capacity as the evaluating indicators. Besides, it was compared with market yellow rice wine, self-made yellow rice wine, and 14%alcohol steeping liquid of Chinese yam. The results suggested that, the antioxidant activity of Chinese yam yellow rice wine was much better than other wine samples (1.71~9.09 times as market yellow rice wine, 1.47~5.01 times as self-made yellow rice wine and 1.96~5.41 times as 14%alcohol steeping liquid of Chinese yam). On the other hand, Chinese yam yellow rice wine made by peeled Chinese yam had better an-tioxidant activity than that made by unpeeled Chinese yam. Among all the extraction phase of different polar compounds in Chinese yam yel-low rice wine, the reducing capacity ranked in decreasing sequence as follows: n-butanol > water phase > ethyl acetate > dichlorometh-ane>petroleum ether, and DPPH radical scavenging capacity ranked in decreasing sequence as follows:water phase>n-butanol>petro-leum ether>ethyl acetate>dichloromethane.