新型沙棘果醋的保健成分研究  

Study on healthy compositions of sea-buckthorn vinegar

作　　者：孙万里[1] 

机构地区：[1]江西省宜春学院化学与生物工程学院,江西宜春336000

出　　处：《中国调味品》2012年第4期78-81,共4页China Condiment

摘　　要：沙棘含有一百多种活性物质,具有重要的营养价值。文章在对沙棘果汁和沙棘果浆成分分析的基础上,用沙棘果浆为原料进行酿醋,所得沙棘果醋具有很多重要的活性物质,如黄铜、多酚、有机酸、活性多肽和氨基酸。以沙棘果酱作对比发现沙棘果醋中总黄酮、总多酚和Vc降低而活性多肽和氨基酸升高;乙酸是沙棘果醋的主要成分,含量达到了3.96g/dL,柠檬酸和奎尼酸、草酸、酒石酸、苹果酸相对沙棘果浆来说有所下降,琥珀酸含量变化不大,乳酸含量升高。Sea-buckthorn includes 100 kinds of active materials and has very rich nutritional value. After analysis on compositions of sea-buckthorn juice and pulp, there are great active materials in seabuckthorn vinegar, such as total polyphenols, total falconoid, the polypeptide, amino acids and organic acids. Compared with sea-buckthorn pulp, the contents of total polyphenols, total falconoid and Vc in sea-buckthorn vinegar decreased and the contents of the polypeptide and amino acids increased. Acetic acid was the main constituent of sea-buckthorn vinegar, its content reached 3.96 g/dL. The contents of malic, quinic, formate, tartaric, citric acids dropped. The contents of lactic acid in- creased. Not much seemed to have changed in the contents of amber acid.

关 键 词：沙棘 果醋 成分 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]