山西老陈醋生产过程中挥发性提取物的抗氧化活性分析

本文研究了山西陈醋在酒精发酵,醋酸发酵和熏醅开始和结束时的挥发性成分,并采用DPPH自由基清除率法,醛/酸法(ACA法)和HepG2细胞氧化损伤模型来评价其抗氧化活性。DPPH法结果表明,陈醋挥发性提取物具有清除DPPH自由基能力,并且呈明显的剂量依存关系。醋酸发酵开始时的提取物达到最高的清除率(93.02%),其次为熏醅结束时(86.52%)。ACA法结果表明,挥发性提取物具有抑制己醛氧化的能力。熏醅结束时提取物抑制己醛氧化的能力最强,其次为醋酸发酵开始和结束时的提取物。除熏醅开始样品外,其他老陈醋挥发性提取物对HepG2细胞氧化损伤无保护作用,甚至成为促氧化物。结果表明,山西老陈醋挥发性提取物有较强的体外抗氧化活性,但是对HepG2细胞氧化损伤的保护作用微弱。

Determination of Antioxidant Activities of Volatile Extracts from Shanxi Aged Vinegar during Production

The volatile extracts of Shanxi aged vinegar (SAV) from alcoholic fermentation, acetic acid fermentation, and thermal processing were determined, and their antioxidant activities were investigated by DPPH assay, aldehyde/carboxylic acid assay, and cellular assay. The results of DPPH assays showed that SAV volatile extracts exhibited high and dose-depended antioxidant activity. The highest antioxidant activity was obtained at the beginning of acetic acid fermentation, followed by that measured at the end of thermal processing. The aldehyde/carboxylic acid assay also demonstrated relatively high and dose-depended antioxidant activity in SAV volatile extracts, with the highest antioxidant activity observed at the end of thermal processing. The levels of reactive oxygen species increased during the cellular assay, indicating that SAV volatile extracts became pro-oxidant in HepG2 cells. These results suggested that SAV volatile extracts showed strong in vitro antioxidant activities, but minimal in vivo antioxidant activities.