冰葡果醋的功能成分及抗氧化、降血糖和降胆固醇作用

Functional Components,Antioxidation,Hypoglycemic and Cholesterol-lowering Effects of Ice Grape Vinegar

试验主要测定分析了以冰葡萄皮渣和鲜食葡萄为原料酿制而成的冰葡果醋中的功能性成分,并对其抗氧化能力、降血糖和降胆固醇功能进行了体外试验。试验结果表明:冰葡果醋含维生素C 16.47mg/L、总黄酮44.55mg/L、总多酚20.06mg/L、原花青素24.78mg/L、齐墩果酸112.49mg/L,其中维生素C和原花青素在发酵后含量降低,总黄酮和总多酚在发酵后含量增高,而齐墩果酸在发酵前后的含量无显著变化;冰葡果醋对DPPH·清除能力达到91.68%,对α-葡萄糖苷酶活力的抑制率为42.31%,对胆固醇的抑制率为14.33%。

The functional components, antioxidant activity, hypoglycemic effect and cholesterol- lowering effect of ice grape vinegar made from ice grape skin residues and table grapes are tested in vitro. The results show that the content of vitamin C of ice grape vinegar is16.47 mg/L, the content of total flavonoids is44.55 mg/L, the content of total polyphenols is 20.06 mg/L, the content of proanthocyanidins is 24.78 mg/L and the content of oleanolic acid is112.49 mg/L.The content of vitamin C and proanthocyanidins decreases, while the content of total flavonoids and total polyphenols increases after fermentation, the content of oleanolic acid does not change significantly before and after fermentation;the DPPH· scavenging activity of ice grape vinegar reaches 91.68%, the inhibition rate of α-glucoside activity is42.31%, and the inhibition rate of cholesterol is14.33%.