Different levels of giant knotweed rhizome powder is added in the rice, the fermentation process, make the effective component of giant knotweed dissolved in rice wine. Physical and chemical test results show that giant knotweed rhizome isadeled, which not affect the sugar for rice wine, alcohol and other physical and chemical properties, but with the increment of giant knotweed rhizome yellow color is deepened gradually. High performance liquid chromatography (HPLC) testing results showed that rice wine contains composition, which from the giant knotweed rhizome glycosides and resveratrol , and its content increased with the increase of giant knotweed powder adding quantity. Eorexample,giant knotweed glycosides and resveratrol were 37.82μg/mL and 1.75μg/mL which in the containing 2%of giant knotweed powder zice wine ,the giant knotweed glycosides and resveratrol were 214.26μg/mL, 23.93μg/mL which in 10%amout. The results of the evaluation show that 2%of giant knotweed rhizome rice wine is the best.%在大米中添加不同含量的虎杖粉末,发酵过程中,使虎杖中的有效成分溶解在米酒中.理化检测结果表明,虎杖的加入对米酒的糖度、酒精度等理化性质没有影响,但颜色随着虎杖量的增加黄色逐渐加深.高效液相色谱检测结果表明,米酒中含有来自于虎杖的虎杖苷和白藜芦醇成分,且其含量随虎杖粉末的添加量增加而增加.如在含2%虎杖粉末的米酒中虎杖苷和白藜芦醇的含量分别为37.82、1.75μg/mL,10%时虎杖苷和白藜芦醇的量分别为214.26、23.93μg/mL.品评结果表明,添加2%的虎杖米酒最佳.
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