Abstract:Using 4-year-aged rice-flavored liquor as the base liquor，a compound rice-flavored Lujiu product with Guangxi′s regional characteristics was developed by optimizing the additions of glutinous rice-flavored wine，Pueraria root extract，Tartary buckwheat extract，and Siraitia grosvenorii extract.A response surface optimization was conducted based on single-factor experiments，with indicators including color，hue，total flavonoid content，total phenol content，and sensory score. The results showed that when glutinous rice-flavored wine was added at 1.57%，Pueraria root extract at 0.14 g/L，Tartary buckwheat extract at 0.15 g/L，and S.grosvenorii extract at 0.20 g/L，the compound rice-flavored Lujiu had a clear，transparent body with a slight yellow color，a smooth，refreshing taste，a mellow flavor，a harmonized aroma，and a pleasant aftertaste. The corresponding sensory score was 92.70.Quality analysis showed that the DPPH radical scavenging rate was（55.92±0.03）%，the ABTS+ radical scavenging rate was（96.39±0.07）%，the hydroxyl radical scavenging rate was（8.12±0.07）%，and the total antioxidant capacity was（0.04±0.01）μmol/mL.Gas chromatography-mass spectrometry（GC-MS）identified 99 aroma components in the compound rice-flavored Lujiu，while high performance liquid chromatography（HPLC）quantitatively measured 16 phenolic substances.