苹果玫瑰醋复合饮料营养成分及抗氧化性分析  

Analysis of nutritional composition and antioxidant activity of apple rose vinegar compound beverage

作　　者：张霁红[1,2] 康三江 曾朝珍[1,2] 李玉梅 张海燕[1,2] ZHANG Jihong;KANG Sanjiang;ZENG Chaozhen;LI Yumei;ZHANG Haiyan(Agricultural Product Storage and Processing Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Gansu Innovation Center of Fruit and Vegetable Storage and Processing,Lanzhou 730070,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省果蔬贮藏加工技术创新中心,甘肃兰州730070

出　　处：《中国酿造》2020年第1期198-202,共5页China Brewing

基　　金：甘肃省林业科技项目(2017kj052);国家自然科学基金地区基金项目(31460449);现代农业产业技术体系建设项目(CARS-27)

摘　　要：为考察苹果玫瑰醋复合饮料的营养成分和抗氧化性能,测定了该果醋饮料中的主要有机酸、游离氨基酸、基本营养素和抗氧化活性物质含量及其清除DPPH自由基、超氧阴离子自由基和羟自由基的能力。结果表明:苹果玫瑰醋复合饮料中乙酸含量为2.74 mg/mL;16种氨基酸总量为441.47μg/mL,其中必需氨基酸占61.92%,呈味氨基酸占14.69%;7种单体酚总含量为266.97μg/mL。该果醋对三种自由基均有一定的清除能力,当玫瑰提取液添加量为500μL/mL时,其DPPH自由基清除率为93.82%,羟自由基清除率为76.58%,超氧阴离子自由基清除率为54.61%,与单一苹果醋饮料相比,复合果醋饮料抗氧化性能明显提高。In order to investigate the nutritional composition and antioxidant activity of apple rose vinegar compound beverage,the contents of main organic acids,free amino acids,basic nutrients and antioxidant active substances in the beverage and their ability to scavenge DPPH free radical,superoxide anion radical and hydroxyl radical were determined.The results showed that the content of acetic acids was 2.74 mg/ml,the total content of 16 amino acids were 441.47μg/ml,essential amino acids accounted for 61.92%,delicious amino acids were 14.69%,and the total content of mono-phenol were 266.97μg/ml.The vinegar had certain ability to scavenge three free radicals,when the rose extract addition was 500μl/ml,the DPPH free radical scavenging rate was 93.82%,the hydroxyl radical scavenging rate was 76.58%,and the superoxide radical scavenging rate was 54.61%.Compared with the single apple vinegar beverage,the antioxidant activity of the compound beverage was obviously improved.

关 键 词：复合果醋 营养成分 抗氧化性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]