Abstract

Over the last decade, considerable experimental evidence has supported the view that grape wine and S outh C hina rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for N orth C hina 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 C 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 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 N orth C hina rice wine in the food industry.

Over the last decade, considerable experimental evidence has supported the view that grape wine and S outh C hina rice wine are rich in diverse nutrients and have powerful antioxidant activity. However, little research has been carried out for N orth C hina 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.