关键词: 玫瑰茄, 米酒, 品质, 抗氧化, 清除率

Abstract: In this paper, quality and anti-oxidation activity of rice wine adding H. sabdariffa were evaluated to compare different brewing methods. The results showed that contend of alcohol, total sugar, amino acid nitrogen and volatile ester adding H. sabdariffa during after-fermentation  was higher than pure rice wine（P<0.05, P<0.01）. Moreover its content of total polyphenols and total flavonoids  was higher, the difference was significant （P<0.01）. For the rice wine adding H. sabdariffa during after-fermentation, the scavenging rate of DPPH radical, hydroxyl radical and ABTS+· radical was higher than pure rice wine. Results suggested the quality and anti-oxidation activity of rice wine adding H. sabdariffa  during  fermentation were better.

Key words: Hibiscus sabdariffa L., rice wine, quality, anti-oxidation, scavenging rate