摘要
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。
This study measured the content of polyphenolics and protein of vinegars produced from minor grain crops, and researched the antioxidant activities of vinegars by measured the ABTS radical scavenging activity. It was shown that antioxidant activities of vinegars of minor grain crops were different but higher than sold rice vinegar. Tartary buckwheat vinegar and black sorghum vinegar showed highest antioxidant activities while black millet vinegar showed lowest. The antioxidant activities of water extracts were higher than that of methanolic extracts for tartary buckwheat vinegar and black sorghum vinegar, while it was opposite for oat vinegar, black wheat vinegar and black millet vinegar. The content of protein did not correlate to the antioxidant activities of vinegars, while the content of polyphenolics correlated significantly to the antioxidant activities of vinegars. So, polyphenolics of vinegar play an important role in antioxidant activities.
出处
《食品科技》
CAS
北大核心
2009年第1期218-221,227,共5页
Food Science and Technology
