Study On The Stability Of Lotus Leaf Polyphenols And The Technology Of Lotus Leaf Polyphenols Special Yellow Wine

Chinese rice wine is a treasure of our country for thousands of years.Rice wine is rich in nutrients.As people’s consumption concepts and life concepts change,more and more people are pursuing a more healthy lifestyle and foods with more health care functions.The lotus leaf can be seen in almost all provinces in China,but the utilization rate of lotus leaf is not very high.Most of them are just eating the lotus root below,and most of the above lotus leaf is rotted in the lake and also causes damage to the lake.pond environment pollution.We learned from the literature that lotus leaf contains a large number of polyphenols,and that polyphenols have the effects of scavenging free radicals,bacteriostasis,anti-inflammatory and anti-aging,and enhancing immunity.In this paper,the stability of several major conditions in the process of yellow wine aging of lotus leaf polyphenols,the brewing process of lotus leaf polyphenol special yellow wine,and thedetermination of lotus leaf polyphenols and traditional rice wine in HPLC The type and content of polyphenols,as well as the total reducing power of the tested lotus yellow polyphenols and traditional rice wine and the experiments on radical scavenging rates were studied.The main results of this paper are as follow:1、The stability of lotus leaf polyphenolsThe extraction and purification of lotus leaf polyphenols were first performed,and then the effects of ethanol concentration,p H,sugar,temperature,redox agent,and light intensity on the stability of lotus leaf polyphenols were determined.The result shows:Ethanol has a certain protective effect on lotus leaf polyphenols;Lotus leaf polyphenols have a higher preservation rate at lower p H conditions;The damage rate of lotus leaf polyphenols in sugar-containing solutions is even smaller;The destructive effect of high temperature on lotus leaf polyphenols is more obvious;Lotus leaf polyphenols are not suitable for storage in the environment containing oxidants and reducing agents,and the oxidants have more damaging effects on lotus leaf polyphenols than reducing agents;The leaf polyphenols should be kept away from light.2、 Process research of lotus leaf polyphenol special yellow wineIn the traditional yellow wine brewing method,lotus leaf polyphenol special yellow wine is prepared by adding lotus leaf polyphenols.Determination of alcohol content,total sugar,total acid,andmore after fermentation by measuring the liquid-to-feed ratio,the amount of yeast added,the amount of wheat qu added,the fermentation time,the fermentation temperature,and the amount of lotus leaf polyphenol added.The amount of phenol to determine the optimal conditions for each factor.Finally,the sensory evaluation was divided into four factors:response ratio,ratio of liquid to material,amount of yeast added,amount of wheat koji,and amount of polyphenol added.The final experimental results were as follows: liquid to material ratio 1.5:1,yeast addition 0.2%,wheat qu 12%,fermentation time 7d,fermentation temperature 28℃,and the amount of polyphenol refining solution from lotus leaf is 30 m L.The functional components in the lotus leaf polyphenol yellow wine obtained through orthogonal test: alcohol content 12.3%;total sugar 25.2 g/L;total acid 5.4 g/L;amino acid nitrogen 0.53 g/L;polyphenol content 405.4 mg/L.3、Determination of Polyphenol Content in Rice WineHPLC was used to determine the type and content of polyphenols in lotus leaf polyphenols and traditional rice wine.The last-measured lotus leaf polyphenol special rice wine contains(+)-catechin,epicatechin,protocatechuic acid,syringic acid,caffeic acid,p-coumaric acid,ferulic acid,chlorogenic acid,and iso Quercetin,rutin,and quercetin are the eleven polyphenols.In the traditional rice wine,(+)-catechin,epicatechin,protocatechuic acid,syringic acid,caffeic acid,p-coumaric acid,ferulicacid,chlorogenic acid,and rutin nine polyphenol substances were detected..Among them,(+)-catechin was the most abundant and caffeic acid was the least in lotus leaf polyphenol yellow wine,while(+)-catechin was the most in traditional rice wine,and quercetin and isoquercitrin were the least.4、Study on Antioxidation of Lotus Leaf Polyphenol Special Yellow Wine and Traditional Yellow WineThrough the determination of the reducing power of traditional rice wine and lotus leaf polyphenol special yellow wine,and DPPH ·,ABTS+,· OH,three kinds of free radical scavenging ability and 0.1mg/m L Vc solution as a positive control.The results showed that: In the range of experimental concentration,lotus leaf polyphenol special yellow wine and traditional rice wine have a certain reduction ability,and with the increase of concentration,the reducing power increases.All DPPH·,ABTS+ and · OH radicals have certain scavenging abilities,and the antioxidant power of lotus leaf polyphenols is higher than traditional rice wine but lower than 0.1 mg/m L Vc solution.