Study On Fermentation Technique Of Radix Astragali Wine And Antioxidant Activity In Vitro

Radix astragali is the dry root of Astragalus membranaceus (Fisch. ) Bge.var.mongholicus (Bge.) Hsiao or Astragalus membranaceus (Fisch.) Bge., its main chemical constituents are flavonoids, saponins and polysaccharides and so on, posses effect to reinforce"Qi"(vital energy), to strengthen the superficial resistance and to promote the discharge of pus and the growth of new tissue. In this paper, the optimum fermentation of radix astragali wine, the changes of main components in the fermentation, the antioxidant activity of radix astragali wine and the volatile components, the main results are as follows:1.The optimum fermentation conditions for radix astragali wine: Radix Astragali was dried and crushed to the powder for 40 mesh, the ratio of water was 1:60, the addition level of yeast was 0.71%, the initial sugar concentration was19% and the fermentation temperature was 22℃。The alcohol volume is 12.3%, total flavonoids concentration 29.05 mg·L^-1, the total saponin concentration 123.00 mg·L^-1, astragalosideⅣ7.65 mg·L^-1, total sugar3.80 g·L^-1, total acid 5.4 g·L^-1, volatile acid concentration 0.46 g·L -1, free SO2≤30mg·L^-1. The wine was golden, mellow in flavour, harmonious in body, none of Soybean Odor.2.The antioxidant activity of Radix Astragali wine:the Radix Astragali wine has a strong scavenging capacity of DPPH free radical, hydroxyl free radical, oxidized anionic radical and reducing power, the antioxidant capacity of Radix Astragali wine was stronger than soak wine under the same alcoholicity. DPPH free radical scavenging capacity followed by the n-butanol-soluble fraction, the ethyl acetate extraction fraction, the residue water phase fractionand the petroleum ether extraction fraction. Hydroxyl free radical scavenging capacity followed by the ethyl acetate extraction fraction, the residue water phase fraction, the n-butanol-soluble fractionand the petroleum ether extraction fraction.Oxidized anionic radical radical scavenging capacity followed by n-butanol-soluble fraction, the ethyl acetate extraction fraction, the residue water phase fraction and the petroleum ether extraction fraction.Reducing power followed by the residue water phase fraction, the n-butanol-soluble fraction, the ethyl acetate extraction fractionand the petroleum ether extraction fraction. Likewise, the residue water phase fraction ranked first for both the concentrations of total polyphenols and total flavonoids, and and the petroleum ether extraction fraction last.3. The changes of Radix Astragali and Radix Astragali wine: 76 chemical components were identified in Radix Astragali volatile components; the same components in both volatile components were 11 components and main components of the both volatile components were 1-Hexanol, (E)- 2-Hexen-1-ol, Hexanal, 2-Hexenal. 43 components were identified from the volatile components of the fresh Radix Astragali and the most abundant components were 1-Hexanol, (E)- 2-Hexen-1-ol, Hexanal, (E)-2-Hexenal, o-Xylene; 44 components were identified from the volatile components of the dried Radix Astragali and the most abundant components were Hexanal, 1-Hexanol, 2-Hexenal; the components in both volatile components were different in components and relative concentrations. 58 chemical components were identified in Radix Astragali wine volatile components; the same components in both volatile components were 22 components and main components of the both volatile components were 3-methyl-1-Butanol, Octanoic acid ethyl ester, Hexanoic acid ethyl ester, Glycerin, Phenylethyl Alcohol. 35 components were identified from the volatile components of the new Radix Astragali wine, 45 components were identified from the volatile components of the aging Radix Astragali wine, the relative content of 8 kinds volatile components decreased, 14 kinds increased in 6 months stored.