Optimization of preparation process and evaluation of antioxidant activity of Gualou Xiebai health wine

In this study, using Gualou and Xiebai as raw materials, Gualou Xiebai health wine was prepared with percolation method. Using total flavonoids contents and extraction rate as the evaluation indexes, the percolation process conditions were optimized by single factor and orthogonal tests, the effects of base liquor type, alcohol content, and sugar content on the sensory quality of the health wine were investigated, and the antioxidant activity was evaluated. The results showed that the optimal percolation process of Gualou Xiebai health wine was as follows: material and liquid ratio 1:14 (g:ml), percolation rate 3 ml/min, alcohol content 60%vol, maceration time 24 h. Under the optimized conditions, the extraction rate was 1.92% and the total flavonoids contents were 179.63 μg/ml. The optimum preparation process of Gualou Xiebai health wine was as follows: using light-flavor (Qingxiangxing) Baijiu as the base liquor, alcohol content 36%vol and sugar content 8%. The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺), hydroxyl radicals and total reducing ability of Gualou Xiebai health wine were 90.32%, 91.47%, 91.53% and 1.441, respectively, which were significantly higher than the health wine prepared with Gualou or Xiebai alone. The hydroxyl radicals scavenging rate and total reducing ability were significantly better than those of health wine in certain market.