提高苦荞醋黄酮含量的工艺研究

液态发酵苦荞醋过程中黄酮损失大，发酵液由于多糖含量高导致黏稠度大而影响生产。该实验以经过多糖、黄酮提取的苦荞粉为原料酿制苦荞醋，再将所提取的黄酮添加到苦荞醋中，在同样条件下以未提取多糖、黄酮的苦荞粉酿造苦荞醋为对照，探究苦荞破碎度、糊化与否、糖化时添加不同蛋白酶等条件对苦荞粉酿醋的影响。结果表明，苦荞破碎度＞40目、糖化后添加中性蛋白酶、不糊化等条件下，将提取的黄酮加入处理过的苦荞粉所酿制的苦荞醋中可有效提高黄酮含量，酿制的苦荞醋黄酮含量（5.20 mg/mL），比对照（3.02 mg/mL）提高了72.19%。

Technology on improving flavonoids content in tartary buckwheat vinegar

The flavonoids loss was large in the process of liquid-state fermentation of tartary buckwheat(Fagopyrum tataricum)vinegar,and the fermentation liquid had a high viscosity due to high polysaccharide content,which affected production.In this study,the tartary buckwheat vinegar was brewed using tartary buckwheat powder after extracting polysaccharides and flavonoids,and the extracted flavonoids were added to tartary buckwheat vinegar.Using the tartary buckwheat vinegar brewed with tartary buckwheat powder without extracting polysaccharides and flavonoids under the same conditions as control,the effects of fragmentation degree,gelatinization or non-gelatinization,and adding different proteases during saccharification on the tartary buckwheat vinegar were investigated.The results showed that under the conditions of fragmentation degree>40 mesh,adding neutral protease after saccharification and non-gelatinization,adding the extracted flavonoids to the tartary buckwheat vinegar brewed by the treated tartary buckwheat powder could effectively improve the flavonoids content,and the flavonoids content(5.20 mg/ml)in the tartary buckwheat vinegar,which was 72.19%higher than the control(3.02 mg/ml).