山楂苦荞醋发酵过程中活性成分及风味物质与抗氧化活性的相关性  

Correlation of active constituent and flavor compounds with antioxidant activity in the fermentation process of hawthorn tartary buckwheat vinegar

作　　者：陈旭峰[1,2] 王超宇 魏莎莎 朱丹 郎繁繁 张晓宇 许女 CHEN Xufeng;WANG Chaoyu;WEI Shasha;ZHU Dan;LANG Fanfan;ZHANG Xiaoyu;XU Nv(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Key Laboratory of Vinegar Fermentation Science and Engineering of Shanxi Province,Taiyuan 030400,China;Shanxi Zilin Vinegar Co.,Ltd.,Taiyuan 030400,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]食醋发酵科学与工程山西省重点实验室,山西太原030400 [3]山西紫林醋业股份有限公司,山西太原030400

出　　处：《中国酿造》2022年第10期36-41,共6页China Brewing

基　　金：山西省重点研发计划(201903D221037);黄土高原特色作物优质高效生产省部共建协同创新中心基金项目(SBGJXTZX-03-01)。

摘　　要：该实验研究了山楂苦荞醋发酵过程总多酚、总黄酮、挥发性香气物质与抗氧化活性的相关性。结果表明,总多酚和总黄酮含量在醋酸发酵第7天分别达到2.43 mg/mL和1.29 mg/mL,酒精和醋酸发酵阶段分别检测到58和60种香气物质。羟基自由基清除率、超氧阴离子清除率和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率在酒精发酵第5天分别达到81.4%、52.3%和99.8%,亚铁离子螯合率在醋酸发酵第1天达到90.6%。总多酚、总黄酮含量与4种抗氧化活性均呈极显著正相关(P<0.01),多酚含量与亚铁离子螯合率相关性最高(R=0.984)。发酵过程中共有20种挥发性香气物质与抗氧化活性具有相关性,酒精发酵阶段的12种香气物质与超氧阴离子清除率的相关性较高(R均>0.85),醋酸发酵阶段的8种香气物质与4种抗氧化能力的相关性均较高(R均>0.85)。The correlation between total polyphenols,total flavonoids,volatile aroma substances and antioxidant activity in the fermentation process of hawthorn tartary buckwheat vinegar was studied.The results showed that the contents of total polyphenols and total flavonoids were 2.43 mg/ml and 1.29 mg/ml on the 7th day of acetic acid fermentation,respectively.There were 58 and 60 volatile aroma compounds detected in the alcoholic and acetic acid fermentation stages,respectively.The hydroxyl radical scavenging rate,superoxide anion scavenging rate and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate reached 81.4%,52.3%and 99.8%on the fifth day of alcohol fermentation,respectively,and the ferrous ion chelation rate reached 90.6%on the first day of acetic acid fermentation.The contents of total polyphenols and total flavonoids were significantly positively correlated with the four antioxidant activities(P<0.01),and the content of polyphenols had the highest correlation with the chelation rate of ferrous ions(R=0.984).A total of 20 volatile aroma substances were correlated with antioxidant activity during the fermentation process.The 12 volatile aroma compounds in the alcoholic fermentation stage were highly correlated with the superoxide anion scavenging rate(R>0.85),and the correlation between 8 volatile aroma compounds and 4 kinds of antioxidant capacity were high in acetic acid fermentation stage(R>0.85).

关 键 词：山楂苦荞醋 风味 抗氧化活性 相关性 

分 类 号：TS201.3[轻工技术与工程—食品科学]