枣醋发酵过程中多酚、黄酮变化分析

采用优化后的枣醋酿制工艺,研究了枣醋发酵过程中多酚和黄酮含量变化,并首次检测了枣醋中多酚和黄酮物质的含量.结果表明:枣醋酿制过程中多酚、黄酮变化趋势一致.蒸煮浸提大大减低多酚、黄酮含量,果胶酶浸提有利于多酚、黄酮含量的增加,酒精发酵不利于多酚、黄酮的转化,在醋酸发酵中随着酸度的变化多酚、黄酮含量有所增加.壳聚糖澄清可以除去大分子的多酚、黄酮物质,使总酚和黄酮含量下降,但下降幅度不大,该研究结论可为生产功能性枣醋生产提供理论依据.

Change analysis of polyphenols and flavonoids in the process of jujube vinegar brewing

Using jujube vinegar brewing process after optimized,can reserch the content change of polyphenols and flavonoids in the fermentation process of jujube vinegar,and for the first time test the content of polyphenols and flavonoid in the Jujubes acid,the results showed that:in the process of Jujube vinegar brewing the content change of polyphenols and flavonoids are consistent the same.Using the method of cooking extraction can reduce teh content greatly the polyphenols and flavonoids,Pectinase extraction is beneficial for increasing the content of polyphenols and flavonoids,alcohol fermentation is not conducive to the transformation polyphenols,flavonoids.In acetic acid fermentation process with the changes in acidity,the content of polyphenol and flavonoids are increasing,chitosan clarify can remove the substance of the polyphenol flavonoids which is molecules structure,can decrease their content,but not significantly.The conclusion can provide a theoretical basis for producing functional jujubes vinegar.