食品科学 ›› 2013, Vol. 34 ›› Issue (5): 120-123.doi: 10.7506/spkx1002-6630-201305025

• 基础研究 • 上一篇    下一篇

葡萄醋抗氧化活性比较研究

孙莹莹1,刘建书2,李志西1,*,张 强1   

  1. 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
  • 收稿日期:2012-01-03 修回日期:2013-01-29 出版日期:2013-03-15 发布日期:2013-04-16
  • 通讯作者: 李志西 E-mail:syyenjoylife@163.com

Comparative Antioxidant Activity of Vinegar Produced from Different Grape Cultivars

SUN Ying-ying1, LIU Jian-shu2,LI Zhi-xi1,*, ZHANG Qiang1   

  1. 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
  • Received:2012-01-03 Revised:2013-01-29 Online:2013-03-15 Published:2013-04-16
  • Contact: LI Zhi-xi E-mail:syyenjoylife@163.com

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。

关键词: 葡萄醋, 总抗氧化能力, 还原能力

Abstract: Four grape cultivars (Kyoho, Jingya, Fujiminori and Bellula) were used to produce fruit vinegar by submerged fermentation in the present study. The fermentation products (vinegar and wine mash) were determined for total antioxidant capacity, reducing power and DPPH radical scavenging capacity. Grape vinegar had strong antioxidant activity, but the antioxidant activity of grape vinegar and wine mash greatly varied with cultivar. The fermentation products produced from Fujiminori had the strongest antioxidant activity, whereas the antioxidant activity of the fermentation products produced from Bellula was the weakest. The antioxidant activity of grape vinegar were significantly correlated with the contents of total phenols or total flavonoids (P<0.01).

Key words: grape vinegar, total antioxidant capacity, reducing power

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