川南晒醋功能特性的分析  

Analysis of the Functional Characteristics of Sun Vinegar in Southern Sichuan

作　　者：刘雪娇 刘超兰[3] 王李 章宇丹 张小辉 李丽[1] 付宇 LIU Xue-jiao;LIU Chao-lan;WANG Li;ZHANG Yu-dan;ZHANG Xiao-hui;LI Li;FU Yu(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China;College of Management,Sichuan University of Science and Engineering,Zigong 643000,China;Key Laboratory of Antibiotics Research and Re-evaluation in Sichuan Province,Sichuan Industrial Institute of Antibiotics,Chengdu University,Chengdu 610052,China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川理工学院管理学院,四川自贡643000 [3]成都大学抗生素研究与再评价四川省重点实验室,四川抗菌素工业研究所,成都610052

出　　处：《中国调味品》2018年第11期141-144,149,共5页China Condiment

基　　金：固态发酵资源利用四川省重点实验室项目(2015GTJ003);四川省教育厅项目(16ZA0253);四川省大学生创新创业训练计划项目(201510622063);川酒发展研究中心项目(CJZ17-08)。

摘　　要：以市售8种晒醋为研究对象,通过对其总酸、还原糖、总黄酮、抗氧化能力、总酚、游离氨基酸、有机酸、挥发性成分等功能特性进行分析测定,结果显示:还原糖、总酸、总酚和总黄酮含量都分别达到了2.7~3.3g/dL,5.2~7.0g/dL,3.1~4.0mg/mL,1.0~1.2mg/mL;DPPH自由基清除率在30%左右;17种游离氨基酸;5种有机酸;晒醋中挥发性成分中酯类、醇类、酸类、吡嗪类分别为23,16,11,6种;由此可以看出晒醋具有一定的功能性。Eight kinds of sun vinegar are as the research object in this study,the functional characteristics of total acid,reducing sugar,total flavone,antioxidant capacity,total phenol,free amino acid,organic acid and volatile components are analyzed and determined.The results show that the content of reducing sugar,total acid,total phenol and total flavonoid is 2.7~3.3 g/dL,5.2~7.0 g/dL,3.1~4.0 mg/mL,1.0~1.2 mg/mL respectively.DPPH free radical clearance rate reaches 30%,there are 17 free amino acids and 5 organic acids.Lipids,alcohols,acids and pyrazines in the volatile components of the vinegar are 23,16,11,6 respectively.It can be seen that the sun vinegar has certain functional performance.

关 键 词：晒醋 功能特性 抗氧化 游离氨基酸 有机酸 

分 类 号：TS264.22[轻工技术与工程—发酵工程]