摘要
采用二次发酵法发酵香蕉果醋,分析香蕉果醋酿造过程中,在发酵前、酒精发酵后、醋酸发酵后、陈酿后这几个关键节点的还原糖、总多酚、总酸、p H、色度、透光率、色差、羟基自由基清除力、还原能力的变化。结果表明,在发酵过程中,其还原糖含量、透光率先降低后升高,在酒精发酵前后变化最为显著,还原糖和透光率分别下降97.3%和31.3%;p H、羟基自由基清除力逐渐降低,分别由4.54降至3.18、100%降至58%;总多酚、色度值、色差值、还原能力先升高后降低,在酒精发酵前后变化最为显著,总多酚、色度值、还原能力分别提高325.7%、1 443%、314.4%。相关性分析表明,羟基自由基清除能力与还原糖含量存在显著的相关性,总多酚含量分别与色度值、色差值、还原能力存在显著的相关性(P<0.05)。
The banana vinegar was produced by secondary fermentation. The changes of reducing sugar,total ployphenol and total acid, pH, chro- maticity,light transmittance,chromatic aberration,hydroxyl radical scavenging activity and reducibility in banana vinegar were analyzed during the fermentation process. The results indicated that the reducing sugar contents and light transmittance decreased first and then increased. The change be-fore and after alcohol fermentation was the most significant,and the reducing sugar and light transmittance decreased by 97.3% and 31.3%, respec-tively. The pH and hydroxyl radical scavenging activity gradually decreased from 4.54 to 3.18, 100% to 58 %, respectively. The total polyphenol, chromaticity,chromatic aberration,reducibility increased first and then decreased,and the change before and after alcohol fermentation was the most significant. The total polyphenol,chromaticity and reducibility were increased by 325.7%,1 443% and 314.4%, respectively. The results of correla-tion analysis indicated that hydroxyl radical scavenging activity was significantly correlated with reducing sugar content,total polyphenol content was significantly correlated with chromaticity,chromatic aberration and reducibility,respectively （P〈0.05）.
出处
《中国酿造》
CAS
北大核心
2018年第2期29-33,共5页
China Brewing
基金
广东省教育部产学研合作重大专项(2013A09010009)
关键词
香蕉果醋
颜色
抗氧化
相关性
banana vinegar
color
antioxidant
correlation analysis
