| In this paper, Hakka rice wine antioxidant activity in vitro was studied by ABTS+ radical, DPPH radical, superoxide anion radical, hydroxyl radical scavenging and reducing power, metal ion chelating ability of six in vitro antioxidant index to evaluate the antioxidant capacity of Guangdong Hakka rice wine; different materials and different amounts of red yeast rice to anti-oxidative effect of wine were studied; the process of separation and purification for Guangdong Hakka rice wine antioxidant peptides were optimized by macroporous resin, and the antioxidant capacity of antioxidant peptides were evaluated and analyzed by optimum conditions; HPLC gel filtration chromatography was used to analyzed molecular weight of antioxidant peptides separated and purified by macroporous resin and obtained the molecular weight distribution of the antioxidant peptides.1.The results showed that the IC50 amount of Guangdong Hakka wine on scavenging ABTS + radical was 6.827 ± 0.07 μL which similar to VE that indicating the strong antioxidant capacity of Guangdong Hakka rice wine; the IC50 amount of wine on scavenging DPPH radical was 0.137 ± 0.02 m L, 0.266 ± 0.05 m L on scavenging superoxide anion, 0.161 ± 0.09 m L on scavenging hydroxyl radical, metal ion chelating ability of rice wine was low with the IC50 amount of wine was 1.606 ± 0.01 m L. Reflects of strong antioxidant capacity for Hakka rice wine was the result of interaction of these functional substance which not only affect Hakka rice wine flavor, it was important to the unique nature of the Hakka rice wine.2.Compare to long-shaped sticky rice in Guangdong Hakka rice wine brewing, stronger antioxidant capacity of wine has shown by selected polished round-grained sticky rice; In general, red yeast rice was closely related to the wine oxidation resistance, the higher the amount of red yeast rice, the stronger the antioxidant capacity of Hakka rice wine was shown, due to more different kinds of amino acids were produced, the higher amino acid content, the stronger of total antioxidant capacity of Hakka rice wine.3.The static and dynamic adsorption test of macroporous adsorption resin(MARs)AB-8, D 101, DM 130 and HPD-100 to isolated and purified bioactive peptides in Guangdong Hakka rice(GRAPs) has shown that MARs D 101 could be well separated and purified polypeptide molecules in Hakka rice wine with the adsorption rate, adsorption and desorption rate was 73.51%, 49.94 mg / m L and 73.79% respectively, it was the more suitable MARs for the separation and purification of GRAPs.Technical conditions of separation and purify GRAPs by MARs D 101 was Optimized,the optimal process conditions were as follows: concentration of wine sample 3 mg/m L, p H 6.0, loading velocity and desorption velocity were both 1.5 BV/h, used 2 BV 75% ethanol elution agent. The GRAPs purified have a strong antioxidant activity that scavenging capacity of IC50 were 20.94±0.105 μL and 0.24±0.018 m L against ABTS+ and DPPH free radical respectively.4. Biopeptides separated and purified by macroporous resin optimum conditions were isolated to four peaks by dextran gel chromatography Sephadex G-15, it had different levels of the antioxidant activity, of which the first was the strongest, its scavenging rate for ABTS + radical and DPPH radical was 67.45 ± 0.17% and 56.47 ± 0.46% respectively.Biopeptides of gel Sephadex G-15 gel filtration chromatography was analyzed to 3 peaks named N1, N2, N3 by high performance liquid chromatography under the conditions of 150 mmol / L Na3PO4 buffer solution, 0.75 m L / min elution flow rate, 10 μL the injection volume, wherein the molecular weight of N1 were 1272.91 u, the largest one compare to the molecular weight were 1126.88 u, 957.75 u of the other two substances. |
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