Abstract
The effects of ultrasound irradiation were studied on the phenolic compounds, color and hydroxyl radical scavenging ability of black rice wine. The results showed that the total content of phenolic, flavonoids, anthocyanins and the scavenging capacity of hydroxyl radical for the black rice wine decreased after ultrasonic treatment, while the brightness (L*), redness (a*) and yellowness (b*) of wine color had some certain increasing. Furthermore, the total anthocyanins content highly correlated with the color of a* in the black rice wine under the ultrasound irradiation, which suggests that the total anthocyanins may contribute to the redness of the black rice wine. In addition, the scavenging ability on hydroxyl radical was in accordance with the changes of flavonoids and anthocyanins for the black rice wine. Moreover, some of the parameters in the ultrasonically treated wine coincide with the changing trend of the wine aged by convention method, suggesting that ultrasound can accelerate the ageing of black rice wine in a certain extent.
Publication Date
12-28-2016
First Page
1
Last Page
6
DOI
10.13652/j.issn.1003-5788.2016.12.001
Recommended Citation
Qingan, ZHANG; Fangfang, SHI; Xi, WANG; Xuehui, FAN; and Baolong, ZHOU
(2016)
"Effect of ultrasonic treatment on phenolic compounds, colour and antioxidant activity of black rice wine,"
Food and Machinery: Vol. 32:
Iss.
12, Article 1.
DOI: 10.13652/j.issn.1003-5788.2016.12.001
Available at:
https://www.ifoodmm.cn/journal/vol32/iss12/1
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