红树莓果醋酿造过程中抗氧化性能的变化

doi:10.7506/spkx1002-6630-201603002

食品科学

红树莓果醋酿造过程中抗氧化性能的变化

张强1，辛秀兰2,*，杨富民1，陈亮2，张雪2，池蓬2

1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.北京电子科技职业学院生物工程学院，北京 100029

出版日期:2016-02-15 发布日期:2016-02-26

Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation

ZHANG Qiang1, XIN Xiulan2,*, YANG Fumin1, CHEN Liang2, ZHANG Xue2, CHI Peng2

1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China；
2. College of Bioengineering, Beijing Polytechnic, Beijing 100029, China

Online:2016-02-15 Published:2016-02-26

摘要/Abstract

摘要：

采用液态深层快速发酵法发酵红树莓果醋，分析红树莓酿造过程中总多酚、总黄酮、花色苷的含量以及1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基、羟自由基（·OH）、超氧阴离子自由基（O2－·）清除率的变化。结果表明：总多酚、总黄酮、花色苷的含量先升高后降低，3 种自由基清除率随着醋酸发酵明显升高，醋酸发酵10 d后，总多酚、总黄酮、花色苷含量分别保留了68%、85%、38%，DPPH自由基、O2－·、·OH清除率分别为98.63%、83.82%、78.36%。相关性分析显示总多酚、总黄酮、花色苷含量互为极显著正相关，且与主成分1成很高的负相关；·OH清除率、O2－·清除率、DPPH自由基清除率互为极显著正相关，且与主成分1成很高的正相关。聚类分析将酿造过程分为3 个集群，代表发酵过程中抗氧化性能不同的变化趋势。

关键词: 红树莓果醋, 抗氧化, 自由基清除率, 主成分分析, 聚类分析

Abstract:

The changes in the contents of total polyphenols, total flavonoids and total anthocyanins, and radical scavenging
capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion free radicals in red raspberry
vinegar produced by submerged fermentation were analyzed during the fermentation process. The results indicated that the
contents of total polyphenols, total flavonoids and total anthocyanins increased first and then decreased. The scavenging
rates of all three kinds of free radicals increased significantly with acetic acid fermentation. After acetic acid fermentation
for 10 days, 68% of the total polyphenols, 85% of the total flavonoids and 38% of the total anthocyanins were retained, and
the scavenging rates of DPPH, hydroxyl and superoxide anion free radicals were 98.63%, 78.36% and 83.82%, respectively.
Our results also showed there were had extremely significant positive correlations among the contents of total polyphenols,
total flavonoids and total anthocyanins, and each of these was highly negative correlated with principal component 1. The
scavenging rates of DPPH, hydroxyl and superoxide anion free radicals also had extremely significant positive correlation
with each other, and each showed a highly positive correlation with principal component 1. In addition, the brewing process
was divided into three clusters by cluster analysis, which represented the changing trend of antioxidant properties at different
fermentationstages.

Key words: red raspberry vinegar, antioxidant properties, radical scavenging rates, principal component analysis, cluster analysis

中图分类号:

TS207.3

张强，辛秀兰，杨富民，陈亮，张雪，池蓬. 红树莓果醋酿造过程中抗氧化性能的变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201603002.

ZHANG Qiang, XIN Xiulan, YANG Fumin, CHEN Liang, ZHANG Xue, CHI Peng. Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201603002.

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红树莓果醋酿造过程中抗氧化性能的变化

Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation

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