保健食醋陈酿过程中功能成分、有机酸和抗氧化活性变化及其相关性分析  

Changes of functional components, organic acid, antioxidant activity of heathy vinegar during theaging and its correlation analysis

作　　者：胡坤 梁楷 郎繁繁 王利 周景丽 闫裕峰 HU Kun;LIANG Kai;LANG Fanfan;WANG Li;ZHOU Jingli;YAN Yufeng(Shanxi Zilin Vinegar Co.,Ltd.,Taiyuan 030404,China)

机构地区：[1]山西紫林醋业股份有限公司,山西太原030404

出　　处：《中国酿造》2024年第12期71-77,共7页China Brewing

基　　金：山西省重点研发计划(202202140601018);山西省科技厅山西省重点实验室建设项目(202204010931002);山西省农业关键核心技术攻关项目(NYGG15-4);太原市关键核心技术攻关“揭榜挂帅”项目(2024TYJB0146)。

摘　　要：按照山西老陈醋传统酿造工艺,在醋酸发酵阶段加入党参、黄芪、苦荞、杜仲叶经6个月陈酿制备保健食醋-党参黄芪醋和苦荞杜仲叶醋,对其陈酿过程中体外抗氧化活性、功能成分与有机酸含量变化进行研究,分析功能成分、有机酸与抗氧化活性之间的相关性,并基于检测结果进行主成分分析(PCA)。结果表明,随着陈酿时间延长,食醋对1,1-二苯基-2-苦肼基(DPPH)自由基清除率、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)总抗氧化能力及铁离子还原/抗氧化能力(FRAP)均呈上升趋势,其功能成分与有机酸含量也逐渐提升。相关性分析结果显示,党参黄芪醋抗氧化活性与总黄酮、总多酚、总皂苷、草酸、丁二酸显著相关(P<0.05),其中总皂苷对其抗氧化性有较大贡献,与DPPH、ABTS及FRAP相关系数分别为0.752、0.711、0.775;苦荞杜仲叶醋抗氧化活性与总黄酮、总多酚、绿原酸、丁二酸显著相关(P<0.05),其中绿原酸对其抗氧化活性贡献较大,与DPPH、ABTS及FRAP相关系数分别为0.711、0.694、0.736。通过PCA可以有效区分两种保健食醋。According to the traditional brewing process of Shanxi aged vinegar,the health vinegars,Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula,Astragali radix,Fagopyrum tataricum,Eucommia ulmoides leaves in the acetic acid fermentation stage and then aging for 6 months.The changes of antioxidant activity in vitro,functional components and organic acids contents during aging process were studied,the correlation between functional components,organic acids and antioxidant activity were analyzed,and principal component analysis(PCA)was performed based on the detection results.The results showed that the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals,2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)total antioxidant capacity and Ferric ion reducing antioxidant power(FRAP)of vinegars increased with the aging time,and the contents of functional components and organic acids increased with aging gradually,and the contents of functional components and organic acids also increased gradually.The correlation analysis results showed that the antioxidant activity of Dangshen+Huangqi vinegar was significantly correlated with total flavonoids,total polyphenols,total saponins,oxalic acid and succinic acid(P<0.05),and the total saponins contributed significantly to the antioxidant activity,and the correlation coefficients with DPPH,ABTS and FRAP were 0.752,0.711 and 0.775,respectively.The antioxidant activity of Kuqiao+Duzhongye vinegar was significantly correlated with total flavonoids,total polyphenols,chlorogenic acid and succinic acid(P<0.05),among them,chlorogenic acid contributed the most to the antioxidant activity,and the correlation coefficients with DPPH,ABTS and FRAP were 0.711,0.694 and 0.736,respectively.PCA could effectively distinguish the two kinds of healthy vinegar.

关 键 词：保健食醋 抗氧化活性 功能成分 有机酸 相关性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]