浸泡型果醋与发酵型果醋抗氧化能力及抑菌性比较研究

Comparison of Antioxidant Capacity and Antibacterial Activity of Soaked Fruit Vinegar and Fermented Fruit Vinegar

用浸泡法和发酵法两种工艺制备柚子醋、柚子皮醋、橘子醋和哈密瓜醋。分别利用福林酚法、NaNO_2-Al(NO_3)_3-NaOH比色法和紫外分光光度法测定果醋中抗氧化物质多酚、黄酮和维生素C的含量;用总抗氧化能力检测试剂盒(ABTS法)测定果醋的总抗氧化能力;通过杯碟法检测果醋对大肠杆菌和金黄色葡萄球菌的抑菌性。实验结果表明:发酵型果醋的抗氧化物质(多酚、黄酮、VC)含量、总抗氧化能力及抑菌性普遍高于浸泡型果醋,且果醋对革兰氏阴性细菌及革兰氏阳性细菌均有较强的抑制作用。

Prepare pomelo vinegar, pomelo peel vinegar, orange vinegar and Hami melon vinegar with soaking method and fermentation process. Using Folin-ciocalteu method, NaNO2-Al （NO3）3-NaOH colorimetry and ultraviolet speetrophotometry to detect the content of polyphenolic, flavonoids and vitamin C in fruit vinegar. The total antioxidant capacity of fruit vinegar is measured by detection reagent kit （ABTS method）. Cylinder plate method is used to test the antiblastic effect of fruit vinegar on Escherichia coli and Staphylococcus aureus in vitro. The results show that the antioxidants content, total antioxidant capacity and antibacterial activity of fermented vinegar are generally higher than those of soaked vinegar. Both soaked and fermented fruit vinegar have inhibition effect on the gram negative and gram positive bacteria.