| 枳椇醋发酵阶段产物的抗氧化活性变化 |
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| 引用本文： | 郑淑彦,向进乐,李志西.枳椇醋发酵阶段产物的抗氧化活性变化[J].食品科学,2011(7). |
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| 作者姓名： | 郑淑彦 向进乐 李志西 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院;河南科技大学食品与生物工程学院; |
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| 摘 要： | 采用液态深层发酵法酿造枳椇醋,以总酚含量、总黄酮含量、清除DPPH自由基能力、还原能力、总抗氧化能力为指标,研究枳椇醋不同发酵阶段产物抗氧化活性的变化。结果表明:总酚含量和清除DPPH自由基能力在枳椇醋酿造过程中增加;总黄酮含量在酒精发酵阶段减少,在醋酸发酵阶段增加;还原能力发酵前后相当;总抗氧化能力在酒精发酵中增强,在醋酸发酵中略减弱。
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| 关 键 词： | 枳椇汁 枳椇酒 枳椇醋 抗氧化活性 |
Changes in Antioxidant Properties of Hovenia dulcis Thunb Vinegar during Fermentation Process |
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| ZHENG Shu-yan,XIANG Jin-le,LI Zhi-xi.Changes in Antioxidant Properties of Hovenia dulcis Thunb Vinegar during Fermentation Process[J].Food Science,2011(7). |
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| Authors: | ZHENG Shu-yan XIANG Jin-le LI Zhi-xi |
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| Affiliation: | ZHENG Shu-yan1,XIANG Jin-le1,2,LI Zhi-xi1,(1.College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China,2.College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,China) |
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| Abstract: | Liquid-state submerged fermentation was employed to brew Hovenia dulcis Thunb fruit wine,and the antioxidant properties of intermediate products at different fermentation stages were comparatively evaluated based on DPPH free radical scavenging ability,reducing power and total antioxidant capacity.The results indicated that all DPPH free radical scavenging ability,reducing power and total antioxidant capacity displayed an upward trend during the fermentation.Total flavonoid content revealed a trend to decli... |
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| Keywords: | Hovenia dulcis Thunb fruit juice Hovenia dulcis Thunb fruit wine Hovenia dulcis Thunb fruit vinegar antioxidant activity |
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