ZHANG Xiang1, ZHANG Hua-feng1*, NIU Li-li1, YANG Xiao-hua2, WANG Xiao-yu1, LI Lu1
（1 Key Laboratory of Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry, National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, College of Food Engineering and Nutritional Science,Shaanxi Normal University, Xi′an 710062, Shaanxi, China; 2 Key Laboratory of Ministry of Health for Forensic Sciences, School of Medicine, Xi′an Jiaotong University, Xi′an 710061, Shaanxi, China）
Abstract:
A new type of healthy wine containing Epimedii Folium was developed with fermented wine, granulated sugar, citric acid and extract of Epimedii Folium. The extraction yield of total flavonoids from Epimedii Folium was the highest under the following conditions: ratio of solid to liquid of 1∶30, soaking time 1.5 h, extraction time 4 h and extraction temperature 80 ℃. Sensory quality of healthy wine was relatively high when the base of fermented wine was mixed with 25.0% Epimedii Folium extract, 20.0% sugar and 0.1% citric acid. The contents of total flavonoids, icariin, epimedin A, epimedin B and epimedin C in healthy wine were 297.08, 16.64, 18.57, 25.23 and 7.89 mg/L, respectively. Compared with the traditional wine, healthy wine containing Epimedii Folium possessed superior sensory properties and stronger antioxidant activity, which showed a potential for becoming an alternative functional food.
KeyWords:
healthy wine; Epimedii Folium; flavonoids; antioxidant activity
