红枣醋发酵阶段主要成分及抗氧化性的变化  

Changes of Main Components and Antioxidant Properties during Jujube Vinegar Fermentation

作　　者：化志秀[1] 芦艳[2] 鲁周民[2] 曹淼[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]西北农林科技大学林学院陕西省红枣工程技术研究中心,陕西杨凌712100

出　　处：《中国食品学报》2013年第8期248-253,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：财政部"以大学为依托的农业科技推广体系建设项目(XTG2010-15)"

摘　　要：以清涧木枣为原料,采用液态深层发酵法发酵枣醋,检测不同发酵阶段(初始枣汁、枣酒醪、枣醋)的主要成分含量,并分析比较其对DPPH自由基、ABTS自由基、OH自由基的清除效果及总还原能力。结果表明:在整个发酵过程中,总酚、黄酮含量先升高后降低,VC含量一直呈下降趋势(p<0.01)。初始枣汁、枣酒醪、枣醋都有较强的抗氧化能力;枣酒醪对DPPH·的清除效果极显著(p<0.01)大于初始枣汁和枣醋;在枣汁发酵过程中对ABTS+·和·OH的清除效果呈极显著下降趋势,而总还原能力呈极显著上升趋势(p<0.01)。同一种物质所表现的抗氧化活性于不同的检测指标体系具有较大差别。Liquid-state submerged fermentation was utilized to brew jujube vinegar by using Qingjian Muzao （Zizy- phus jujuba Mill） as the raw material. The main components of intermediate products at different fermentation stages （the original jujube juice, the jujube amazake, the jujube vinegar） were determined, and their antioxidant properties were al- so comparatively evaluated based on DPPH, ABTS and hydroxyl free radicals scavenging abilities and total reducing abil- ity. The results showed that the total phenol and flavonoids increased first and then decreased while the vitamin C has been declining during fermentation process. The original jujube juice, the jujube amazake and the jujube vinegar all pos- sessed very high antioxidant properties. The jujube amazake showed notably higher DPPH free radicals scavenging ability than the original jujube juice and the jujube vinegar. The ABTS and hydroxyl free radicals scavenging abilities signifi- candy declined during jujube juice fermentation process, but the total reducing ability notably increased. The same sub- stance shows a great difference in antioxidant activity by using different testing index system.

关 键 词：红枣 发酵 酒醪 醋 抗氧化性 

分 类 号：TS264.22[轻工技术与工程—发酵工程]