Impacts of microwave treatment on physicochemical properties of black rice wine

Authors

CHEN Zhou-yao, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China
YUAN Jiang-feng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China ；Department of Pharmacology, Jinling Hospital, Nanjing, Jiangsu 210002 , China
HOU Zeng-chao, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China
WANG Da-hong, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China ；Department of Pharmacology, Jinling Hospital, Nanjing, Jiangsu 210002 , China
LI Pei-yan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China
GONG Ming-gui, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China
ZHANG bin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 ,China

Abstract

Microwave technology was applied to process black rice wine, effects of microwave power, microwave treatment temperature and microwave time on total phenolic content, total flavonoid content, total anthocyanins, colour and antioxidant activity of black rice wine were investigated. The results showed that the total phenol content, total flavonoids content, total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine, and microwave treatment had little effect on the color change of black rice wine. The DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, hydroxyl radical scavenging capacity and anti-lipid peroxidation capacity of black rice wine decreased gradually after microwave treatment, which was consistent with the change trend of total phenolics, total flavonoids and total anthocyanins. The measured indexes were basically consistent with the natural aging process, indicating that microwave treatment could assist the aging of black rice wine to some extent.

Publication Date

3-28-2020

First Page

194

Last Page

199,215

DOI

10.13652/j.issn.1003-5788.2020.03.037

Recommended Citation

Zhou-yao, CHEN; Jiang-feng, YUAN; Zeng-chao, HOU; Da-hong, WANG; Pei-yan, LI; Ming-gui, GONG; and bin, ZHANG (2020) "Impacts of microwave treatment on physicochemical properties of black rice wine," Food and Machinery: Vol. 36: Iss. 3, Article 37.
DOI: 10.13652/j.issn.1003-5788.2020.03.037
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/37

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