镇江香醋抗氧化活性成分来源分析

文中研究了镇江香醋生产过程中抗氧化性成分酚类、黄酮类化合物含量及DPPH自由基清除活性的变化,并分析了总酚、总黄酮与DPPH自由基清除活性的相关性。研究表明,在醋酸发酵阶段,镇江香醋总酚含量及总黄酮含量开始明显增加。露底封醅阶段和煎煮过程对镇江香醋DPPH自由基清除作用有较明显的影响。总酚含量与总黄酮含量与DPPH自由基清除活性有较高的相关性,相关系数分别为0 9334和0 935 3。

Analysis of the Source of Antioxidant Compounds in Zhenjiang Vinegar

The bioregulatory functions of vinegar have recently been attracting a great deal of attention in these days. Zhenjiang vinegar has antioxidant activity in vitro. Changes of amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity during vinegar production were studied in this paper. The relationship of total phenolic compounds, total flavones and DPPH radical scavenging activity were analyzed. Amount of total phenolic compounds and total flavones increased in acetic acid fermentation period. Dumping and decoction have stronger influence on DPPH scavenging activity. Amount of total phenolic compounds and total flavones have relationship with DPPH scavenging activity, correlative coefficients were 0.9334 and 0.9353 respectively.