拐枣醋饮加工工艺及其抗氧化活性分析

Antioxidant activity and processing technology of vinegar drink from Hovenia dulcis

以新鲜拐枣为主要原料,采用液态深层发酵法酿造拐枣醋,调配为新型拐枣果醋饮料。通过正交实验,确定最佳配方为:拐枣醋14mL/100mL、拐枣汁8mL/100mL、蜂蜜2mL/100mL、蔗糖7g/100mL。所配制的醋饮色泽金黄、澄清透明、酸甜爽口。对其总酚、总黄酮含量和抗氧化活性(总抗氧化能力、总还原能力、清除DPPH自由基能力、清除ABTS+自由基能力)进行分析测定。研究发现,拐枣醋饮的总酚、总黄酮含量及抗氧化能力均比市售常见醋饮高,具有较强的市场竞争力。

Fresh Hovenia dulcis were taken as the raw material to produce vinegar by submerged fermentation.Then vinegar,juice,honey,sugar were blended to develop a vinegar drink.The optimal formula was as follows：vinegar 14mL/100mL,juice 8mL/100mL,honey 2mL/100mL,sugar 7g/100mL.The product looked golden,tasted sweet and had a special flavor.Based on the comprehensive evaluation on the total polyphenol content,the total flavonoids content,the total antioxidant capacity,the reductive ability and the DPPH free radical scavenging capacity,the ABTS＋ free radical scavenging capacity,we found that the vinegar drink from Hovenia dulcis had a higher antioxidant capacity than other vinegar drinks which were sold in the market.The product has a stronger market competitive ability.