文献类型：期刊文献

英文题名：Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine

作者：Wang, Xiaoyu[1];Yang, Huanyi[1];Tian, Rungang[1];Mo, Yiwei[1];Dong, Lijia[1];Shen, Chi[1];Han, Xueyuan[1]

机构：[1]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Zhejiang, Peoples R China

年份：2021

卷号：9

期号：11

起止页码：6099

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000692427900001)、、Scopus(收录号：2-s2.0-85114165999)、WOS

基金：All authors whose names appear in the paper have contributed sufficiently to this work. This work was supported by the General program of the Education Department of Zhejiang Province (Y202044419); Public Welfare Project of Science and Technology Department of Zhejiang Province (LGN20C150004); and National Natural Science Foundation of China (31700476).

语种：英文

外文关键词：antioxidant; pyracantha; rice wine; volatile compounds

外文摘要：Pyracantha fortuneana, as a kind of wild plant resource for both medicine and food, has high nutrition and health-care value. This study was to explore the effect of the joint fermentation of pyracantha powder arid glutinous rice on the physicochemical and functional characterization of rice wine, aiming to improve the rice wine functional quality. As a result, a light dry rice wine fermented with P. fortuneana (PRW) was obtained using the fermentation technology of the Chinese rice wine. Although the contents of alcohol and protein in PRW were lower compared with the rice wine (RW) without adding pyracantha powder, the contents of sugar, ascorbic acid, total phenols, total flavonoids, and anthocyanins were higher in PRW. The analysis of volatile compounds by GC-IMS showed that the contents of most aldehydes, alcohols, and esters increased in PRW. The quantification of organic acids and phenolic monomers indicated that most of the monomers determined were more abundant in PRW. Besides, the antioxidant capacity of PRW, including the scavenging rate of DPPH center dot and ABTS(+)center dot, was significantly stronger than that of RW. The bacteriostatic effect of the phenolic extracts from PRW was also observed obviously. It was expected to provide an effective way for the comprehensive utilization of P. fortuneana resource by producing a kind of nutritious and healthy pyracantha rice wine.