Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu)

Authors


Correspondence

Xiangzhao Mao, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, 266003 Qingdao, Shandong, China. Tel: +86-532-82031360; Fax: +86-532-82032389; E-mail: xzhmao@ouc.edu.cn

Abstract

Over the last decade, considerable experimental evidence has supported the view that grape wine and South China rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for North China rice wine, of which Ji Mo Lao Jiu (JMLJ) is the outstanding representative. In this study, the functional components and antioxidant activity of JMLJ were investigated. Twenty-eight free amino acids were found in JMLJ, much more than that previously reported in other Chinese rice wines (16–21). Functional oligosaccharides (5290.222 mg/L), total phenols (722.431 ± 10.970 mg/L), and mineral elements (9) were rich in JMLJ. When compared with synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), JMLJ showed effective 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging and reducing capacity. The results of this study lay the foundation for promoting the utilization of JMLJ and the development of North China rice wine in the food industry.

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