熏醅对山西老陈醋抗氧化活性的影响  

Effect of fumigating process on antioxidant activity of Shanxi aged vinegar

作　　者：郭李云[1] 倪文杰[1] 杨小兰[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《中国酿造》2015年第2期34-37,共4页China Brewing

基　　金：国家自然科学基金项目(31171748);山西省科技攻关项目(20140321020-01)

摘　　要：为探究不同熏醅工艺条件（温度、时间）对老陈醋抗氧化活性的影响,测定了不同温度及时间（80～120℃,1～3 h）熏醅后老陈醋的褐变度、1,1-二苯基-2-苦肼基（DPPH）自由基清除率、还原力和多酚含量.结果表明,与未熏醅相比,熏醅后的老陈醋其褐变度、DPPH自由基清除率、还原力、多酚含量均随着熏醅温度和时间的增加显著提高,同时,相关性检验结果显示,这四个指标呈现了显著正相关（P＜0.01）.因此,熏醅有利于提高老陈醋的抗氧化活性,熏醅产生的美拉德反应产物类黑精及溶解性多酚为老陈醋抗氧化活性提供了重要的贡献.For exploring the effect of different fumigating conditions （temperature and time） on the antioxidant activity of Shanxi aged, the browning degree, DPPH free radical scavenging rate, reducing powers and polyphenol content of Shanxi aged vinegar from different roasting process conditions （80-120 ℃, 1-3h） was detected. It turned out that compared with non-fumigated one, the browning degree, DPPH radical scavenging activities, reducing powers and polyphenols content of the fumigated aged vinegar were significantly improved with the increase of temperature and time. In addition, correlation analysis results showed that these four indicators were significantly in positive correlation （P〈0.01）. As a consequence, fumigating is conducive to improve the antioxidant activity of Shanxi aged vinegar, Maillard reaction products melanoidin from fumigating and soluble polyphenol made an important contribution to the antioxidant activity of Shanxi aged vinegar.

关 键 词：山西老陈醋 熏醅 褐变度 多酚 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]