川南晒醋功能特性的分析

Analysis of the Functional Characteristics of Sun Vinegar in Southern Sichuan

以市售8种晒醋为研究对象,通过对其总酸、还原糖、总黄酮、抗氧化能力、总酚、游离氨基酸、有机酸、挥发性成分等功能特性进行分析测定,结果显示:还原糖、总酸、总酚和总黄酮含量都分别达到了2.7~3.3g/dL,5.2~7.0g/dL,3.1~4.0mg/mL,1.0~1.2mg/mL;DPPH自由基清除率在30%左右;17种游离氨基酸;5种有机酸;晒醋中挥发性成分中酯类、醇类、酸类、吡嗪类分别为23,16,11,6种;由此可以看出晒醋具有一定的功能性。

Eight kinds of sun vinegar are as the research object in this study,the functional characteristics of total acid,reducing sugar,total flavone,antioxidant capacity,total phenol,free amino acid,organic acid and volatile components are analyzed and determined.The results show that the content of reducing sugar,total acid,total phenol and total flavonoid is 2.7~3.3 g/dL,5.2~7.0 g/dL,3.1~4.0 mg/mL,1.0~1.2 mg/mL respectively.DPPH free radical clearance rate reaches 30%,there are 17 free amino acids and 5 organic acids.Lipids,alcohols,acids and pyrazines in the volatile components of the vinegar are 23,16,11,6 respectively.It can be seen that the sun vinegar has certain functional performance.