食品与发酵工业2013，Vol.39Issue(6)：186-190,5.
苹果醋、柿子醋、猕猴桃醋中酚类物质测定与比较
The determination and comparison of phenolics in apple vinegar, persimmon vinegar and kiwifruit vinegar
摘要
Abstract
The Folin-Ciocalteu and reversed phase high performance liquid chromatography (RP-HPLC) were employed to determine the total phenolics and mono-phenols in apple vinegar,persimmon vinegar and kiwifruit vinegar.The results showed that the kiwifruit vinegar contained the highest total phenolics (754.50mgGAE/L),followed by persimmon vinegar (343.67GAEmg/L),and the apple vinegar was relatively low (274.08mgGAE/L).Eight kinds of mono-phenols in apple vinegar and nine kinds of mono-phenols in persimmon vinegar and kiwifruit vinegar would be quantified with this method.Chlorogenic acid (6.56mg/L),Caffeic acid (3.03 mg/L) and Phloridzin (1.76mg/L) as the characteristic components of apple vinegar had accounted for 86.7％ of the total mono-phenols contents.The total amount of Chlorogenic acid and Phloridzin was more than 27 times as much as Gallic acid in apple vinegar.Gallic acid respectively reached 22.92mg/L and 9.67mg/L in persimmon vinegar and kiwifruit vinegar,which was the highest component of the total mono-phenols in these two fruit vinegar.At the same time,(+/-)-Cat-echin hydrate was only quantified in persimmon vinegar and kiwifruit vinegar.关键词
苹果醋/柿子醋/猕猴桃醋/酚类物质Key words
apple vinegar/persimmon vinegar/ kiwifruit vinegar/phenolics引用本文复制引用
李晓娇,王晓宇,袁静,卢敏,孙翔宇,王瑞花,全志杰..苹果醋、柿子醋、猕猴桃醋中酚类物质测定与比较[J].食品与发酵工业,2013,39(6):186-190,5.基金项目
大学生创新实验(No.1110718019) （No.1110718019）
中央高校基本科研业务费(No.GK201002003)资助 （No.GK201002003）
