Extraction of Antioxidant Total Phenol from Lees of Xiaoqu Spirits


By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability of extraction. The total phenolic content in the most suitable condition is determinated by the Folin-phenol method and the optimum extraction technological condition of total phenol is determinated by the experiment. The experimental results show that the optimization conditions of the determination methods of total phenolic content are determined by 3.5 mL for the Folin phenol reagent, 1:1 for the 10% Na2CO3 ratio and 30 min for the chromogenic reaction at room temperature. The optimum extraction technological condition of total phenol from lees is as following: solid-liquid ratio 1:12, ethanol concentration 100%, extraction temperature 80℃, extraction time 10 h.

Share and Cite:

Cao, X. , Liu, F. , Liu, J. , Tan, X. and Ren, L. (2015) Extraction of Antioxidant Total Phenol from Lees of Xiaoqu Spirits. Food and Nutrition Sciences, 6, 1022-1028. doi: 10.4236/fns.2015.611106.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] Su, W., Lu, Z.F. and Mu, Y.C. (2008) New Breakthroughs of Sauce White Wine Lees Utilization. Wine Science and Technology, 6, 101-105.
[2] Wang, Z.Y. and Xiao, M. (2004) Comprehensive Utilization and Its Development Prospects of Wine Lees. Wine Science and Technology, 1, 65-67.
[3] Li, S.X., Cao, X.Z., Zhong, J.B., et al. (2008) Reducing Capacity and Total Phenol Content Comparative Study of Several Herbal Antioxidant Ingredients. Anhui Agricultural Technology Studies, 36, 12755-12756.
[4] Cao, X.Z., You, J.M., Xiong, L. and Chen, Y.J. (2011) Extraction and Optimization of Detection Methods of the Total Phenols of Langjiu Lees. China Brewing, 232, 137-140.
[5] Liang, L.L. (2008) Extract and Analysis of Chinese Medicine Yuzhong Antioxidant Active Substance. Master Thesis, Jiangnan University, Wuxi, 1-22.
[6] Dugh, C.S. and Amerine, M.A. (1988) Methods for Analysis of Musts and Wines. 2nd edition, John Wiley & Sons, New York, 203-205.
[7] Ge, L. (2005) Pomace Polyphenols Extracts and Antioxidant Research. Master’s Degree Thesis, NWAFU.
[8] Wang, H. (2006) Pomace Polyphenols Extract, Isolation and Activity of Anti-Oxidation. Master’s Degree Thesis, Shanxi Normal University, Xi’an.
[9] Wang, Q.D., et al. (2006) Food Experimental Design and Statistical Analysis. China Agricultural University Press, Beijing.

Copyright © 2022 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.