Analysis of Flavor Components in HS-GC-IMS and Antioxidant Properties of Black <i>Lycium barbarum</i> Rice Wine

Abstract

Aim: Black Lycium barbarum rice wine is a kind of rice wine produced by the co-fermentation of black Chinese wolfberry and glutinous rice. In this study was to evaluate and compared the antioxidant activity and flavor substances of this type of rice wine with others. Methods: Through headspace gas chromatography-ion mobility spectroscopy (HS-GC-IMS), compared the flavor substances of black wolfberry rice wine, black rice wine, and common rice wine. Many components such as anthocyanins, total sugar, total acid, amino acid nitrogen, etc. in black Chinese wolfberry wine was observed. Results: It was found that the content of anthocyanins in black Chinese wolfberry rice wine increased continuously, approached the maximum value at 24 h, and decreased gradually after 24 h. The scavenging rates of •OH, DPPH, and ABTS in black wolfberry rice wine increased continuously after 24 h. The contents of total sugar, total acid, and amino acid nitrogen showed an increasing trend within 24 h and were close to the maximum. the flavor substances of black wolfberry rice wine and black rice wine were similar, but those of black wolfberry rice wine and common rice wine were different. Conclusion: From the perspective of more than 20 flavor substances, except for the fact that individual components such as butyl acetate, ethyl propionate, ethyl 3-methyl butyrate, and hexanol are much higher in black wolfberry rice wine than in black rice wine, the types and concentrations of other flavor substances are relatively similar, while some esters are absent or very low in common rice wine.