洋葱酒、醋抗氧化能力比较及其香气物质分析  

Comparison of Antioxidative Capacity for Onion Wine and Onion Vinegar and Analysis of Aroma Components

作　　者：徐怀德[1] 李升升[1] 李钰金 

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]泰祥集团山东海洋食品营养研究院,山东荣成264309

出　　处：《中国食品学报》2011年第5期189-195,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省农业科技攻关课题(2007K01-10-2)

摘　　要：通过测定洋葱酒和洋葱醋对DPPH、羟基自由基的清除率和还原力,研究洋葱酒和洋葱醋的体外抗氧化能力。结果表明,洋葱酒和洋葱醋均有较强的抗氧化能力,且与黄酮类物质存在明显的量效关系。采用GC-MS分析洋葱酒和洋葱醋的香气物质及其相对含量,分别鉴定出40个和43个香气化学成分,占其色谱流出组分总量的95.02%和96.72%,它们主要是酯类、含硫化合物、醇类和酸类等物质。另对洋葱酒和洋葱醋香气物质的变化情况进行了分析。Antioxidative activity of onion wine and vinegar were studied through the determination of DPPH radicals,hydroxyl radicals and reducing capacity.The results showed that onion wine and onion vinegar both have the stronger antioxidative capacity,and presented a quantity-effect relation with the concentration of flavonoids.The relative contents of aromatic compounds in onion wine and onion vinegar were analyzed by GC-MS.40 and 43 kinds of aromatic compounds from onion wine and onion vinegar were identified.These constituents represented 95.02% and 96.72% of the total peak areas.There were mainly esters,sulfur compounds,alcohols,acids and other chemical groups.And preliminary analysed the change of aroma substances in onion wine and onion vinegar.

关 键 词：洋葱酒 洋葱醋 抗氧化 香气物质 GC-MS 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS264.22[轻工技术与工程—食品科学与工程]