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Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu)
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| Zeitschriftentitel: | Food Science & Nutrition |
|---|---|
| Personen und Körperschaften: | , , , , , , , |
| In: | Food Science & Nutrition, 1, 2013, 4, S. 307-314 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
He, Shuai Mao, Xiangzhao Liu, Pei Lin, Hong Du, Zuyuan Lv, Ning Han, Jichen Qiu, Cuifang He, Shuai Mao, Xiangzhao Liu, Pei Lin, Hong Du, Zuyuan Lv, Ning Han, Jichen Qiu, Cuifang |
|---|---|
| author |
He, Shuai Mao, Xiangzhao Liu, Pei Lin, Hong Du, Zuyuan Lv, Ning Han, Jichen Qiu, Cuifang |
| spellingShingle |
He, Shuai Mao, Xiangzhao Liu, Pei Lin, Hong Du, Zuyuan Lv, Ning Han, Jichen Qiu, Cuifang Food Science & Nutrition Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) Food Science |
| author_sort |
he, shuai |
| spelling |
He, Shuai Mao, Xiangzhao Liu, Pei Lin, Hong Du, Zuyuan Lv, Ning Han, Jichen Qiu, Cuifang 2048-7177 2048-7177 Wiley Food Science http://dx.doi.org/10.1002/fsn3.39 <jats:title>Abstract</jats:title><jats:p>Over the last decade, considerable experimental evidence has supported the view that grape wine and <jats:styled-content style="fixed-case">S</jats:styled-content>outh <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine, of which Ji Mo Lao Jiu (<jats:styled-content style="fixed-case">JMLJ</jats:styled-content>) is the outstanding representative. In this study, the functional components and antioxidant activity of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> were investigated. Twenty‐eight free amino acids were found in <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>, much more than that previously reported in other <jats:styled-content style="fixed-case">C</jats:styled-content>hinese 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 <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>. When compared with synthetic antioxidants, such as butylated hydroxyanisole (<jats:styled-content style="fixed-case">BHA</jats:styled-content>) and butylated hydroxytoluene (<jats:styled-content style="fixed-case">BHT</jats:styled-content>), <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> showed effective 1,1‐diphenyl‐2‐picryl‐hydrazyl (<jats:styled-content style="fixed-case">DPPH</jats:styled-content>) radical scavenging and reducing capacity. The results of this study lay the foundation for promoting the utilization of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> and the development of <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine in the food industry.</jats:p> Research into the functional components and antioxidant activities of <scp>N</scp>orth <scp>C</scp>hina rice wine (Ji Mo Lao Jiu) Food Science & Nutrition |
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10.1002/fsn3.39 |
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Wiley, 2013 |
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Wiley, 2013 |
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Food Science & Nutrition |
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| title |
Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_unstemmed |
Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_full |
Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_fullStr |
Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_full_unstemmed |
Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_short |
Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_sort |
research into the functional components and antioxidant activities of <scp>n</scp>orth <scp>c</scp>hina rice wine (ji mo lao jiu) |
| topic |
Food Science |
| url |
http://dx.doi.org/10.1002/fsn3.39 |
| publishDate |
2013 |
| physical |
307-314 |
| description |
<jats:title>Abstract</jats:title><jats:p>Over the last decade, considerable experimental evidence has supported the view that grape wine and <jats:styled-content style="fixed-case">S</jats:styled-content>outh <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine, of which Ji Mo Lao Jiu (<jats:styled-content style="fixed-case">JMLJ</jats:styled-content>) is the outstanding representative. In this study, the functional components and antioxidant activity of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> were investigated. Twenty‐eight free amino acids were found in <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>, much more than that previously reported in other <jats:styled-content style="fixed-case">C</jats:styled-content>hinese 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 <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>. When compared with synthetic antioxidants, such as butylated hydroxyanisole (<jats:styled-content style="fixed-case">BHA</jats:styled-content>) and butylated hydroxytoluene (<jats:styled-content style="fixed-case">BHT</jats:styled-content>), <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> showed effective 1,1‐diphenyl‐2‐picryl‐hydrazyl (<jats:styled-content style="fixed-case">DPPH</jats:styled-content>) radical scavenging and reducing capacity. The results of this study lay the foundation for promoting the utilization of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> and the development of <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine in the food industry.</jats:p> |
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| author | He, Shuai, Mao, Xiangzhao, Liu, Pei, Lin, Hong, Du, Zuyuan, Lv, Ning, Han, Jichen, Qiu, Cuifang |
| author_facet | He, Shuai, Mao, Xiangzhao, Liu, Pei, Lin, Hong, Du, Zuyuan, Lv, Ning, Han, Jichen, Qiu, Cuifang, He, Shuai, Mao, Xiangzhao, Liu, Pei, Lin, Hong, Du, Zuyuan, Lv, Ning, Han, Jichen, Qiu, Cuifang |
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| description | <jats:title>Abstract</jats:title><jats:p>Over the last decade, considerable experimental evidence has supported the view that grape wine and <jats:styled-content style="fixed-case">S</jats:styled-content>outh <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine, of which Ji Mo Lao Jiu (<jats:styled-content style="fixed-case">JMLJ</jats:styled-content>) is the outstanding representative. In this study, the functional components and antioxidant activity of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> were investigated. Twenty‐eight free amino acids were found in <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>, much more than that previously reported in other <jats:styled-content style="fixed-case">C</jats:styled-content>hinese 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 <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>. When compared with synthetic antioxidants, such as butylated hydroxyanisole (<jats:styled-content style="fixed-case">BHA</jats:styled-content>) and butylated hydroxytoluene (<jats:styled-content style="fixed-case">BHT</jats:styled-content>), <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> showed effective 1,1‐diphenyl‐2‐picryl‐hydrazyl (<jats:styled-content style="fixed-case">DPPH</jats:styled-content>) radical scavenging and reducing capacity. The results of this study lay the foundation for promoting the utilization of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> and the development of <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine in the food industry.</jats:p> |
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| spelling | He, Shuai Mao, Xiangzhao Liu, Pei Lin, Hong Du, Zuyuan Lv, Ning Han, Jichen Qiu, Cuifang 2048-7177 2048-7177 Wiley Food Science http://dx.doi.org/10.1002/fsn3.39 <jats:title>Abstract</jats:title><jats:p>Over the last decade, considerable experimental evidence has supported the view that grape wine and <jats:styled-content style="fixed-case">S</jats:styled-content>outh <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine, of which Ji Mo Lao Jiu (<jats:styled-content style="fixed-case">JMLJ</jats:styled-content>) is the outstanding representative. In this study, the functional components and antioxidant activity of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> were investigated. Twenty‐eight free amino acids were found in <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>, much more than that previously reported in other <jats:styled-content style="fixed-case">C</jats:styled-content>hinese 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 <jats:styled-content style="fixed-case">JMLJ</jats:styled-content>. When compared with synthetic antioxidants, such as butylated hydroxyanisole (<jats:styled-content style="fixed-case">BHA</jats:styled-content>) and butylated hydroxytoluene (<jats:styled-content style="fixed-case">BHT</jats:styled-content>), <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> showed effective 1,1‐diphenyl‐2‐picryl‐hydrazyl (<jats:styled-content style="fixed-case">DPPH</jats:styled-content>) radical scavenging and reducing capacity. The results of this study lay the foundation for promoting the utilization of <jats:styled-content style="fixed-case">JMLJ</jats:styled-content> and the development of <jats:styled-content style="fixed-case">N</jats:styled-content>orth <jats:styled-content style="fixed-case">C</jats:styled-content>hina rice wine in the food industry.</jats:p> Research into the functional components and antioxidant activities of <scp>N</scp>orth <scp>C</scp>hina rice wine (Ji Mo Lao Jiu) Food Science & Nutrition |
| spellingShingle | He, Shuai, Mao, Xiangzhao, Liu, Pei, Lin, Hong, Du, Zuyuan, Lv, Ning, Han, Jichen, Qiu, Cuifang, Food Science & Nutrition, Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu), Food Science |
| title | Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_full | Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_fullStr | Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_full_unstemmed | Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_short | Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| title_sort | research into the functional components and antioxidant activities of <scp>n</scp>orth <scp>c</scp>hina rice wine (ji mo lao jiu) |
| title_unstemmed | Research into the functional components and antioxidant activities of North China rice wine (Ji Mo Lao Jiu) |
| topic | Food Science |
| url | http://dx.doi.org/10.1002/fsn3.39 |