山楂苦荞醋发酵过程中活性成分及风味物质与抗氧化活性的相关性

该实验研究了山楂苦荞醋发酵过程总多酚、总黄酮、挥发性香气物质与抗氧化活性的相关性。结果表明，总多酚和总黄酮含量在醋酸发酵第7天分别达到2.43 mg/mL和1.29 mg/mL，酒精和醋酸发酵阶段分别检测到58和60种香气物质。羟基自由基清除率、超氧阴离子清除率和1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率在酒精发酵第5天分别达到81.4%、52.3%和99.8%，亚铁离子螯合率在醋酸发酵第1天达到90.6%。总多酚、总黄酮含量与4种抗氧化活性均呈极显著正相关（P＜0.01），多酚含量与亚铁离子螯合率相关性最高（R=0.984）。发酵过程中共有20种挥发性香气物质与抗氧化活性具有相关性，酒精发酵阶段的12种香气物质与超氧阴离子清除率的相关性较高（R均＞0.85），醋酸发酵阶段的8种香气物质与4种抗氧化能力的相关性均较高（R均＞0.85）。

Correlation of active constituent and flavor compounds with antioxidant activity in the fermentation process of hawthorn tartary buckwheat vinegar

The correlation between total polyphenols, total flavonoids, volatile aroma substances and antioxidant activity in the fermentation process of hawthorn tartary buckwheat vinegar was studied. The results showed that the contents of total polyphenols and total flavonoids were 2.43 mg/ml and 1.29 mg/ml on the 7th day of acetic acid fermentation, respectively. There were 58 and 60 volatile aroma compounds detected in the alcoholic and acetic acid fermentation stages, respectively. The hydroxyl radical scavenging rate, superoxide anion scavenging rate and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate reached 81.4%, 52.3% and 99.8% on the fifth day of alcohol fermentation, respectively, and the ferrous ion chelation rate reached 90.6% on the first day of acetic acid fermentation. The contents of total polyphenols and total flavonoids were significantly positively correlated with the four antioxidant activities (P＜0.01), and the content of polyphenols had the highest correlation with the chelation rate of ferrous ions (R=0.984). A total of 20 volatile aroma substances were correlated with antioxidant activity during the fermentation process. The 12 volatile aroma compounds in the alcoholic fermentation stage were highly correlated with the superoxide anion scavenging rate (R＞0.85), and the correlation between 8 volatile aroma compounds and 4 kinds of antioxidant capacity were high in acetic acid fermentation stage (R＞0.85).