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

摘要： 通过对玫瑰茄米酒品质及抗氧化活性的测定，评价不同酿造方法对玫瑰茄米酒的影响。结果表明：后发酵时加入玫瑰茄汁酿制的米酒酒精度、总糖、氨基酸态氮和挥发酯含量显著高于空白对照酒（P<0.05，P<0.01），并且酒中总多酚和总黄酮含量较高，与不加玫瑰茄的空白对照酒相比差异极显著（P<0.01）；此酒对DPPH自由基、羟基自由基、ABTS+·自由基的清除率较空白对照酒高。结果显示在发酵时加入玫瑰茄汁的酿造工艺酿制的玫瑰茄米酒品质和抗氧化活性较好。

关键词: 玫瑰茄, 米酒, 品质, 抗氧化, 清除率