食品科学2011，Vol.32Issue(19)：37-41,5.
柿果醋酿造过程中抗氧化性能的变化
Change of Antioxidant Activity in Persimmon Vinegar during Brewing Process
摘要
Abstract
Objective： To reveal the change regularity of antioxidant activity and material basis in persimmon vinegar during brewing process.Methods： One-step fermentation method was applied for brew vinegar from persimmon pulp.The major change in antioxidant contents and antioxidant activity as well as their correlation were explored.Results： The content change of total polyphenols,total flavonoids and vitamin C exhibited an initial increase and a final decrease during the fermentation process and a slow ascending trend during the aging stage.An obviously positive correlation among the three components was observed（P0.01）.The total antioxidant activity of persimmon vinegar revealed a rapid increase during fermentation process.Meanwhile,a significantly positive correlation between total antioxidant activity and total acid was also observed（P0.01）.Moreover,a remarkable positive correlation was also observed between the DPPH radical-scavenging capacity of persimmon vinegar and the contents of total flavonoids,total acid or vitamin C（P0.05） and between the hydroxyl radical-scavenging capacity and the content of total polyphenols（P0.01）.Conclusion： Persimmon vinegar has significant antioxidant activity and its antioxidant activity is attributed to many kinds of components.关键词
柿果醋/一步发酵/抗氧化活性/相关性Key words
persimmon vinegar/one-step fermentation/antioxidant activity/correlation分类
轻工纺织引用本文复制引用
孙璐宏,鲁周民,包蓉,赵楠,白卫东..柿果醋酿造过程中抗氧化性能的变化[J].食品科学,2011,32(19):37-41,5.基金项目
广东省科技攻关项目 （）
