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机构地区:[1]山西农业大学食品科学与工程学院,山西太谷030801
出 处:《中国酿造》2009年第10期140-143,共4页China Brewing
摘 要:采用分光光度法对山西老陈醋酿造过程中不同生产阶段及不同存放时间山西老陈醋的总酚、总黄酮含量及DPPH自由基清除率进行了测定。并对不同生产阶段总酚、总黄酮含量及DPPH自由基清除率变化进行了分析,得出:山西老陈醋生产过程中总酚含量、总黄酮含量及DPPH自由基清除作用在醋酸发酵阶段开始增加,熏醅时达到最高。抗氧化活性的变化与多酚变化具有相关性。瓶装成品老陈醋随着存放时间的延长,抗氧化物质含量有所下降。The content of total phenolics and total flavones and the DPPH elimination rote of Shanxi superior-aged vinegar at different productionstages and storage stages were determined by spectropbotometer. The variation on the content of total phenolics and total flavones and the DPPH elimination rate during the production and storage of Shanxi superior-aged vinegar was analyzed. The results indicated that the amottnt of total phenolies and total flavones and the DPPH elimination activity started to be increased during acetic acid fermentation and reached to maximum during smoking solid fermentation. The change of antioxidant activity was relevant to the change of total phenolics. The storing time of bottled Shanxi superior-aged vinegar had a negative effect on antioxidant activity.
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