小麦麸皮对不同原料食醋抗氧化性的影响  

Effects of Wheat Brans on Functional Characteristics of Vinegar

作　　者：张莉[1] 李志西[2] 

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

出　　处：《麦类作物学报》2009年第5期915-918,共4页Journal of Triticeae Crops

基　　金：陕西省科技攻关项目(2008K01-02)

摘　　要：为给酿醋原料的合理选择提供参考依据,以小麦粉、麸皮+小麦粉、麸皮+玉米粉、玉米粉4种物料为发酵原料,利用自动化喷淋式微型发酵罐,采用自回淋发酵工艺进行食醋发酵,对发酵过程中不同醪液及食醋的抗氧化性进行了研究。结果表明,麸皮+小麦粉和麸皮+玉米粉酿制的食醋对二苯代苦味酰自由基(DPPH.)的清除作用明显优于小麦粉和玉米粉酿制醋;添加麸皮发酵得到的食醋,其总抗氧化能力大幅度提高,约为同条件下未添加麸皮食醋的3倍;多酚含量也大幅度提高,约为同条件下未添加麸皮食醋的2.3倍。说明食醋清除自由基的能力与其多酚含量有明显的关系;同时说明发酵原料中添加麸皮酿制的食醋,保健功能明显优于未添加麸皮的发酵醋。To study the influence of the raw materials on quality of vinegar during fermentation, we used grain raw materials wheat flour, wheat brans ＋ wheat flour, wheat brans ＋ corn, corn） to ferment vinegar by fermenters which made in laboratory, then took the vinegar as the research object to analyze its antioxidant features. The main conclusion of this study were as follows： Different vinegars from different raw materials all had certain anti-oxidation capacity and the eliminating （DPPH ·）ability. And its ability increased with the addition of wheat brans. The vinegar with wheat brans had higher total antioxidation ability and eliminating （DPPH · ）ability than wheat and corn vinegar. It suggested that addition Of wheat brans can enhance the antioxygenic property and improve the functionality of the vinegar.

关 键 词：小麦麸皮 食醋 抗氧化作用 

分 类 号：S512.1[农业科学—作物学] S314