摘要
对以山西老陈醋传统工艺酿造的燕麦醋熏醅过程中抗氧化成分的变化进行了分析。采用紫外分光亮度法和高效液相色谱(HPLC)对熏醅阶段多酚、黄酮、类黑精、皂苷和川芎嗪含量进行了定量检测。结果表明,熏醅处理使这些抗氧化成分的含量明显增加,且随着熏醅时间的延长,其含量总体呈现上升趋势。这说明熏醅工艺对提高燕麦醋的抗氧化性有重要意义。
Variations of antioxidant components of aged oat vinegar during fuming process were analyzed.UV spectrophotometry and high performance liquid chromatography（HPLC） were mainly applied to determine of polyphenols,flavonoids,melanoidins,tetramethylpyrazine and saponins during fuming.The results indicated that the contents of these antioxidants were obviously increased with the extension of fuming.In conclusion,fuming process was significant to improve the antioxidant ability of oat vinegar.
出处
《中国调味品》
CAS
北大核心
2012年第2期109-111,115,共4页
China Condiment
基金
国家现代农业产业技术体系(CARS-08-D-3)
关键词
燕麦醋
熏醅
抗氧化成分
oat vinegar； fuming process； antioxidant components
