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

doi:10.7506/spkx1002-6630-200917037

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

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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

Abstract

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

CLC Number:

TS264.2

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

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