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分析杂粮醋中蛋白质和酚类物质的含量,并通过测定杂粮醋对ABTS自由基的清除活性,比较和研究各种杂粮醋的水提物和醇提物的抗氧化性。结果表明,5种杂粮醋的抗氧化性均明显强于普通市售米醋,但不同杂粮原料的杂粮醋的抗氧化性强弱差异较大,以苦荞醋和黑高粱醋的抗氧化性最强,黑小米醋的抗氧化性相对较弱。苦荞醋和黑高粱醋的水提物比醇提物的抗氧化性强,而燕麦醋、黑小麦醋和黑小米醋则相反。研究表明,蛋白质含量与杂粮醋的抗氧化性无显著相关性,但总酚含量与抗氧化性的相关性显著。这说明酚类物质是杂粮醋中的重要抗氧化成分。
The contents of protein and phenolic compounds in the vinegar were analyzed. The ABTS free radical scavenging activity was determined by comparing the antioxidant activity of various vinegar water extracts and ethanol extracts. The results showed that the oxidation resistance of the five kinds of miscellaneous grains vinegar were significantly stronger than that of the common commercial vinegar, but the oxidation resistance of the miscellaneous grains of different miscellaneous grains was quite different. The antioxidant activity of buckwheat vinegar and black sorghum vinegar was the highest Strong, dark millet vinegar oxidation is relatively weak. The water extracts of buckwheat vinegar and black sorghum vinegar are more oxidizing than alcohol extracts, while oat vinegar, black wheat vinegar and black millet vinegar are the opposite. Studies have shown that there is no significant correlation between the protein content and the antioxidant activity of the vinegar, but the correlation between the total phenol content and antioxidant activity is significant. This shows that phenols are important anti-oxidant ingredients in miscellaneous grains of vinegar.