食醋抗氧化性比较分析

Comparative Study on Antioxidant Property of Vinegar

食醋具有的多种保健功能都与其抗氧化性紧密相关,采用普鲁士蓝法和DPPH自由基清除率法对19个品种的食醋进行了抗氧化性比较分析,并探讨了其抗氧化性的形成机理。研究发现:抗氧化性较强的前5个食醋依次为10#(F牌香醋)、6#(B牌十年陈醋)、5#(B牌五年陈醋)、4#(B牌三年陈醋)、7#(C牌陈醋);不同食醋的抗氧化性差异较大,白醋抗氧化性普遍低于浓色醋;黄酮和总酚含量最高的分别为6#醋和10#醋。相关性分析发现:DPPH自由基清除率与总酚含量的相关方程为y=35. 014x-1. 0304,相关系数R=0. 98918,与总黄酮含量的相关方程为y=65. 217x-1. 8523,相关系数R=0. 95450;还原力与总酚含量的相关方程为y=0. 27665x-0. 02581,相关系数R=0. 98259,与总黄酮含量的相关方程为y=0. 52009x-0. 03679,相关系数R=0. 95700,说明食醋的抗氧化性与其总酚、总黄酮含量都存在较大的相关性,其中与总酚含量的相关性更高。

Vinegar has a variety of health care functions which are closely related to its antioxidant properties. The antioxidant properties of 19 vinegar varieties are studied by using Prussian blue method and DPPH radical scavenging method,and the formation mechanism of antioxidant activity is discussed. The results show that the first five samples with strong antioxidant activity are sample No. 10( F brand vinegar),sample No. 6( B brand vinegar with 10 years),sample No. 5( B brand vinegar with 5 years),sample No. 4( B brand vinegar with 4 years) and sample No. 7( C brand vinegar). The antioxidant properties of different vinegar are different,and the antioxidant ability of white vinegar is generally lower than that of thick color vinegar. The highest contents of flavonoids and total phenols are sample No. 6 and No. 10,respectively. The correlation analysis shows that the correlation equation between the scavenging rate of DPPH free radical and total phenolic content is y = 35. 014 x-1. 0304 with R being 0. 98918,and the correlation equation with the content of total flavonoids is y =65. 217 x-1. 8523 with R being 0. 95450. The correlation equation between reducing power and total phenolic content is y =0. 27665 x-0. 02581 with R being 0. 98259,and the correlation equation with the content of total flavonoids is y = 0. 52009 x-0. 03679 with R being 0. 95700. The results show that the antioxidant activity of vinegar is significantly correlated with total phenol and total flavonoids content,especially with total phenol content.