| 葡萄醋抗氧化活性比较研究 |
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| 引用本文： | 孙莹莹,刘建书,李志西,张强. 葡萄醋抗氧化活性比较研究[J]. 食品科学, 2013, 34(5): 120-123. DOI: 10.7506/spkx1002-6630-201305025 |
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| 作者姓名： | 孙莹莹 刘建书 李志西 张强 |
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| 作者单位： | 1.西北农林科技大学食品科学与工程学院，陕西 杨凌 712100；2.陕西省功能食品工程技术研究中心，陕西 西安 710054 |
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| 摘 要： | 分别以4个品种(巨峰、京亚、藤稔、美丽)的葡萄果实为原料，采用液态深层发酵法酿造葡萄醋，对发酵产物(醋及其酒醪)的总抗氧化能力、还原能力、清除DPPH自由基能力进行测定和比较分析，结果表明：葡萄醋有比较强的抗氧化活性；葡萄醋及其酒醪的抗氧化活性在品种间差异很大，藤稔葡萄的发酵产物抗氧化活性最强，美丽葡萄最弱；葡萄醋的抗氧化活性与总多酚和黄酮含量呈极显著(P＜0.01)的相关性。
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| 关 键 词： | 葡萄醋 总抗氧化能力 还原能力 |
| 收稿时间： | 2012-01-03 |
Comparative Antioxidant Activity of Vinegar Produced from Different Grape Cultivars |
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| SUN Ying-ying,LIU Jian-shu,LI Zhi-xi,ZHANG Qiang. Comparative Antioxidant Activity of Vinegar Produced from Different Grape Cultivars[J]. Food Science, 2013, 34(5): 120-123. DOI: 10.7506/spkx1002-6630-201305025 |
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| Authors: | SUN Ying-ying LIU Jian-shu LI Zhi-xi ZHANG Qiang |
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| Affiliation: | 1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China；2. Shaanxi Provincial Functional Foods Engineering Technology Research Center, Xi’an 710054, China |
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| Abstract: | Four grape cultivars (Kyoho, Jingya, Fujiminori and Bellula) were used to produce fruit vinegar bysubmerged fermentation in the present study. The fermentation products (vinegar and wine mash) were determinedfor total antioxidant capacity, reducing power and DPPH radical scavenging capacity. Grape vinegar had strongantioxidant activity, but the antioxidant activity of grape vinegar and wine mash greatly varied with cultivar. Thefermentation products produced from Fujiminori had the strongest antioxidant activity, whereas the antioxidant activityof the fermentation products produced from Bellula was the weakest. The antioxidant activity of grape vinegar weresignificantly correlated with the contents of total phenols or total flavonoids (P＜0.01). |
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| Keywords: | grape vinegar total antioxidant capacity reducing power |
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