葡萄醋抗氧化活性比较研究.PDFVIP

120 2013, Vol.34, No.05 食品科学 ※基础研究 葡萄醋抗氧化活性比较研究 1 2 1,* 1 孙莹莹 ，刘建书 ，李志西 ，张 强 (1.西北农林科技大学食品科学与工程学院，陕西 杨凌 7 12100 ； 2.陕西省功能食品工程技术研究中心，陕西 西安 7 10054) 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 ＜0.0 1) 的相关性。 关键词：葡萄醋；总抗氧化能力；还原能力 Comparative Antioxidant Activity of Vinegar Produced from Different Grape Cultivars 1 2 1,* 1 SUN Ying-ying ，LIU Jian-shu ，LI Zhi-xi ，ZHANG Qiang (1. College of Food Science and Engineering, Northwest AF University, Yangling 7 12100, China ； 2. Shaanxi Provincial Functional Foods Engineering Technology Research Center, Xi ’an 7 10054, China) Abstract ：Four grape cultivar s (Kyoho, Jingya, Fuj iminori and Bellula) were u sed 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 Fuj iminori 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