麸皮和黑曲对玉米醋抗氧化性的影响  

Effects of brans and Aspergillus niget on the anfioxygenic property of corn vinegar

作　　者：李博[1] 李志西[1] 魏瑛[2] 毋锐琴[1] 张学良[1] 布丽君[1] 樊艳丽[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]江南大学食品学院,江苏无锡214122

出　　处：《中国酿造》2008年第2期45-47,共3页China Brewing

摘　　要：利用分光光度法测定了玉米酒醪、玉米醋、麸皮玉米醋,麸皮黑曲玉米醋对二苯代苦味酰基(DPPH·)自由基清除率,并对样品的旋转蒸发产物的总抗氧化能力进行了对比,结果发现,麸皮玉米醋和麸皮黑曲玉米醋均对二苯代苦昧酰基自由基(DPPH·)有较强的清除能力,其中麸皮黑衄玉米发酵醋的清除率最高,达到92.37%(DPPH·乙醇溶液2mol/Lx10^(-4)mol/L,醋100μL),其旋转蒸发产物的体外总抗氧化能力也最高(255.67U/mL样品),麸皮玉米醋其次,但均高于普通玉米醋和玉米酒醪,表明发酵过程中添加麸皮和黑曲可明显增强玉米醋的抗氧化活性及其功能性。The antioxidative activities and the DPPH-clear rate of three different corn vinegars, one corn wine and different samples after Rotary Evaporate were studied by spectrophotometry method. The results showed that the corn vinegar with bran and corn vinegar with Aspergillos niger possess the stronger antioxidation among the vinegars investigated, especially the clear rate of corn vinegar with Aspergillos niger＇s DPPH was 92.37% （100μLwas applied）, and its total antioxidative activity was the highest that reached to 255.67 U/mL. It is better than corn vinegar with bran and corn vinegar and corn wine. It proves that bran and Aspergillus nigercan enhance the antioxidative activities and functionality of corn vinegar.

关 键 词：玉米醋 二苯代苦味酰基自由基 抗氧化活性 发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]