| 26种市售食醋抗氧化性的比较 |
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| 引用本文： | 徐清萍,陶文沂,敖宗华.26种市售食醋抗氧化性的比较[J].食品与发酵工业,2006,32(1):95-98. |
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| 作者姓名： | 徐清萍 陶文沂 敖宗华 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,郑州,450002
2. 江南大学工业生物技术教育部重点实验室,无锡,214036 |
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| 摘 要： | 测定了不同品种食醋中酚类、黄酮类化合物含量及DPPH自由基清除活性,并分析了总酚、总黄酮含量与DPPH自由基清除活性的相关性。结果显示,不同品种食醋的自由基清除作用和它们含有的酚类及黄酮类成分相关,相关系数分别为0.952 3和0.869 1。总酚含量、总黄酮含量可作为评价食醋抗氧化性的指标,总酚含量、总黄酮含量、DPPH自由基清除率可作为鉴别不同品种食醋的指标。
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| 关 键 词： | 食醋 抗氧化性 DPPH自由基清除活性 总酚含量 总黄酮含量 |
| 收稿时间： | 09 12 2005 12:00AM |
| 修稿时间： | 12 9 2005 12:00AM |
The Comparison of the Antioxidant Activity in 26 Kinds of Vinegar |
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| Xu Qingping,Tao Wenyi,Ao Zonghua.The Comparison of the Antioxidant Activity in 26 Kinds of Vinegar[J].Food and Fermentation Industries,2006,32(1):95-98. |
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| Authors: | Xu Qingping Tao Wenyi Ao Zonghua |
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| Affiliation: | 1School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;2The Key Laboratory of Industrial Biotechnology, Ministry of Education, Southern Yangtze University, Wuxi 214036, China |
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| Abstract: | Edible vinegar has many bio-regulatory functions.Zhenjiang aromatic vinegar has antioxidant activity in vitro.Changes of the amount of total phenolic compounds,total flavones and percent of DPPH scavenging activity in different kinds of vinegar were analyzed.Percentage of DPPH scavenging activity correlated with the amount of total phenolic compounds and total flavones in different kinds of vinegar with the correlative coefficients 0.9523 and 0.8691,respectively.The amount of total phenolic compounds,total flavones can be used as the evaluating indicator for vinegar antioxidant activity while the amount of total phenolic compounds,total flavones and percent of DPPH scavenging activity can be used as discriminating index for different kinds of vinegar. |
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| Keywords: | Vinegar antioxidant activity DPPH scavenging activity total phenolic compounds total flavones |
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