老陈醋生产过程中总多酚、总黄酮含量及清除DPPH 自由基能力的分析

doi:10.7506/spkx1002-6630-200917037

食品科学 ›› 2009, Vol. 30 ›› Issue (17 ): 158-162.doi: 10.7506/spkx1002-6630-200917037

老陈醋生产过程中总多酚、总黄酮含量及清除DPPH 自由基能力的分析

陈树俊¹，苏静¹，刘诚^2，张海英³，衡玉玮¹，刘亚斌¹

1.山西大学生命科学与技术学院，山西太原 030006；2.北京市食品研究所，北京 100162；
3.山西省食品工业研究所，山西太原 030024

收稿日期:2009-07-08 出版日期:2009-09-01 发布日期:2014-04-14
通讯作者: 陈树俊 E-mail:chenshuj@sohu.com

Analysis of Contents of Total Phenolic Compounds and Total Flavones and DPPH Radical Scavenging Activity during Overmature Vinegar Production

CHEN Shu-jun1，SU Jing1，LIU Cheng2，ZHANG Hai-ying3，HENG Yu-wei1，LIU Ya-bin1

1. College of Life Science and Technology, Shanxi University, Taiyuan 030006, China；2. Beijing Food Research Institute, Beijing
100162, China；3. Shanxi Food Industrial Research Institute, Taiyuan 030024, China

Received:2009-07-08 Online:2009-09-01 Published:2014-04-14
Contact: CHEN Shu-jun E-mail:chenshuj@sohu.com

摘要/Abstract

摘要：

研究山西老陈醋生产过程中酚类、黄酮类化合物含量及DPPH·清除能力的变化，并分析它们之间的相关性。结果表明：熏醅阶段总酚、总黄酮含量显著增加；总酚含量和总黄酮含量均与DPPH·清除率呈正相关，相关系数分别为0.9340 和0.9005；三者之间的多元线性回归方程(生产线2)为：Y=29.061+50.472X1+13.138X2，相关系数为0.954；总黄酮与总多酚含量之间也呈现较高的正相关性，其中生产线3 的相关系数为0.881。

关键词: 老陈醋, 总多酚, 总黄酮, DPPH 自由基

Abstract:

The changes in contents of total phenolic compounds and total flavones and DPPH radical scavenging activity during Shanxi overmature vinegar production were investigated and the correlation among them was analyzed. Both the contents of total phenolic compounds and total flavones at smoking solid-substrate fermentation stage went up notably and were positively correlated with the DPPH radical scavenging activity and the correlation coefficients were 0.9340 and 0.9005, respectively. The multiple linear regression equation for the DPPH radical scavenging activity as a function of the contents of total phenolic compounds and total flavones was Y = 29.061 + 50.472X1 + 13.138X2 (production line 2), and the correlation coefficients 0.954. In addition, a high positive correlation was also found between the contents of total phenolic compounds and total flavones with the correlation coefficient of 0.881 (production line 3).

Key words: overmature vinegar, total phenolic, total flavones, DPPH scavenging activity

中图分类号:

TS264.2

陈树俊1，苏静1，刘诚2，张海英3，衡玉玮1，刘亚斌1. 老陈醋生产过程中总多酚、总黄酮含量及清除DPPH 自由基能力的分析[J]. 食品科学, 2009, 30(17 ): 158-162.

CHEN Shu-jun1，SU Jing1，LIU Cheng2，ZHANG Hai-ying3，HENG Yu-wei1，LIU Ya-bin1. Analysis of Contents of Total Phenolic Compounds and Total Flavones and DPPH Radical Scavenging Activity during Overmature Vinegar Production[J]. FOOD SCIENCE, 2009, 30(17 ): 158-162.

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老陈醋生产过程中总多酚、总黄酮含量及清除DPPH 自由基能力的分析

Analysis of Contents of Total Phenolic Compounds and Total Flavones and DPPH Radical Scavenging Activity during Overmature Vinegar Production

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