Development of Ozidation Resisting Tartary Buckwheat Wine

摘要：

This study on the flavanone material extraction and purification which obtains to the tartary buckwheat liquor distillers grain, then strengthen 38° & 53° buckwheat liquor, its DPPH free radical clearance percentage and total oxidation resistance ability enhance separately 90.35%, 31.69 U/ml and 85.64%, 24.92 U/ml, the effect is extremely remarkable. This strengthening process is good to the liquor feeling in the mouth reveals mellowly. But not to the liquor quality extremely affects.

关键词： Ozidation resisting Tartary buckwheat Flavanones Free radical

作者: Yunlong Li Shan Fang Junsheng Bian Hongmei Li Junjun Hu Jianbing Di Zhiyong He Rufa Lin

作者单位: Institute of Comprehensive Utilization of Agricultural Products, Shanxi Academy of Agricultural Scie Shanxi Agricultural University College of Food, Post code 030006, Taiyuan, P.R.China The nation Wine company of Yanhe Tujia Autonomous County of Guizhou, Post code 565300, Yanhe, Guizho The Research Center of Rained Crops Engineering and Technology of Shanxi Academy of Agricultural Sci

会议类型: 国际会议

会议名称: The 10th International Symposium on Buckwheat(第十届国际荞麦会议)

会议地点: 陕西杨凌

会议语种:英文

页码: 422-426

在线出版日期: 2007-08-14（万方平台首次上网日期，不代表论文的发表时间）