Characterization of carbohydrates, amino acids, viscosity, and antioxidant capacity in rice wines made in Saitama, Japan, with different sake rice

Inoue, YUTAKA; Sae  Ueda; Takashi  Tanikawa; Aiko  Sano; Ryuichiro  Suzuki; Hiroaki  Todo; Yuji  Higuchi; Kenichi Akao

doi:10.51094/jxiv.489

##article.authors##

Inoue, YUTAKA Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharma-ceutical Sciences, Josai University https://orcid.org/0000-0003-3419-343X
Sae Ueda Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharma-ceutical Sciences, Josai University
Takashi Tanikawa Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharma-ceutical Sciences, Josai University
Aiko Sano Laboratory of Natural Products & Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University
Ryuichiro Suzuki Laboratory of Natural Products & Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University
Hiroaki Todo Laboratory of Pharmaceutics and Cosmetics, Faculty of Pharmacy and Pharmaceutical Sci-ences, Josai University
Yuji Higuchi Applicative Solution Lab, JASCO Corporation
Kenichi Akao Applicative Solution Lab, JASCO Corporation

DOI:

https://doi.org/10.51094/jxiv.489

キーワード:

rice wine、 carbohydrate、 amino acid、 principal component analysis

抄録

We investigated the physicochemical properties Japanese rice wines, including their functional properties and carbohydrate, amino acid content, antioxidant capacity in rice wines in solution and Physicochemical properties in solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were: (3.47, 3.45, 7.05), (1.60, 1.63, 1.61), and (2.14, 2.75, 1.49), respectively. The total amino acid in µmol/mL was: (3.1, 3.5, 4.4). Glutamic acid, alanine, and arginine varied in content across the samples. The viscosity (10 °C) and activation energy (ΔE) calculated using the Andrade equation were (2.81±0.03, 2.74±0.06, 2.69±0.03) mPa・s and (22.3±1.1, 22.0±0.2, 21.3±0.5) kJ/mol, respectively. Principal component analysis using FT-IR spectra confirmed the separation of the samples into principal components 2 and 3. The IC₅₀ values from the DPPH radical scavenging test were (2364.7±185.3, 3041.9±355.1, 3842.7±228.1) µg/mL. Thus, the three rice wines had different carbohydrate and amino acid contents, viscosities, and antioxidant capacities.

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The authors declare no conflict of interest.

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