苦荞醋对二苯代苦味酰基(DPPH·)自由基的清除作用研究  

Antioxidant activity detection of buckwheat vinegar by DPPH· method

作　　者：宫凤秋[1] 张莉[2] 李志西[1] 杜双奎[1] 金杰[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学农学院,陕西杨凌712100

出　　处：《中国酿造》2006年第12期22-24,共3页China Brewing

摘　　要：用DPPH法测定了苦荞醋及其制备过程中各中间产物的抗氧化活性,并与叔丁基对苯二酚(TBHQ)进行比较。结果表明:苦荞醋对DPPH·具有较强的清除作用,其中起主要作用的不是醋酸,而是苦荞醋中的其他成分;苦荞醋各阶段产物对DPPH·清除作用的大小顺序依次为:苦荞醋>苦荞糖化液>苦荞液化液>TBHQ>苦荞酒醪。Antioxidant activity of buckwheat vinegar and its intermediate products was studied by DPPH· method and the results were compared with TBHQ. It was showed that buckwheat vinegar had significant antioxidant activity on DPPH· which was mainly caused not by acetic acid but by something else in the vinegar. The intermediate products during buckwheat vinegar fermentation had different antioxidant capacities sorted as： buckwheat vinegar 〉 buckwheat sugar decomposition 〉 buckwheat liquefaction 〉 TBHQ 〉 buckwheat yeast hydrolyzate.

关 键 词：苦荞醋 二苯代苫味酰基(DPPH·)自由基 抗氧化活性 

分 类 号：TS203.3[轻工技术与工程—食品科学]