不同来源的苹果醋理化指标、抗氧化活性和风味特性分析

Analysis of physicochemical indexes,antioxidant activity and flavor characteristics of apple cider vinegar from different sources

为了比较不同来源的苹果醋产品的差异,该研究对国内外的19个苹果醋产品的理化指标、抗氧化活性和风味特性进行测定与对比分析。结果显示,在参试苹果醋样品中,国外样品总酸含量(6.3 g/100 mL)较高、氨基酸含量(83.8 mg/L)较低,国内样品还原糖含量(5.3 g/L)和氨基酸(160.2 mg/L)含量较高;国外样品的FRAP抗氧化活性(0.8 mmol Trolox/L)较高,国内样品ABTS自由基清除率(56%)较高,DPPH自由基清除率差异不显著;浊汁样品的ABTS、DPPH自由基清除率和FRAP值皆极显著高于清汁样品(P<0.01),但氨基酸总含量(30.3 mg/L)显著低于清汁样品(182.6 mg/L)(P<0.05);国内外及清浊汁样品的有机酸总含量(20~40 g/L)及组成差异不大,且挥发性物质总含量基本相似,其中乙酸、异戊酸、乙酸乙酯、乙酸异戊酯和苯乙醇等挥发性物质是苹果醋重要的风味物质;由相关性分析结果可知,总多酚和总黄酮含量与苹果醋的抗氧化活性呈正相关。综上,参试的不同来源苹果醋样品主要在理化、抗氧化活性指标上存在较显著的差异。

To compare the differences of apple cider vinegar from different sources,the physicochemical properties,antioxidant activity,and flavor characteristics of 19 domestic and foreign vinegar samples were examined in this study.The results indicated that there were higher total acid content(6.3 g/100 ml)and lower amino acid content(83.8 mg/L)in foreign samples,while the reducing sugar(5.3 g/L)and amino acid(160.2 mg/L)content were higher in the domestic samples.The results showed that the antioxidant activity of FRAP was slightly higher in the foreign samples(0.8 mmol Trolox/L)than that in domestic samples,the ABTS free radical was higher in domestic samples(56%),and the scavenging rate of DPPH free radical was not significantly different.The scavenging rate of ABTS,DPPH free radical and FRAP value in turbid juice samples were extremely significantly higher than those in clear juice samples(P<0.01),but the total amino acid content(30.3 mg/L)was significantly lower than that in clear juice samples(182.6 mg/L)(P<0.05).The total content of organic acids(20-40 g/L)and composition of the samples were not different,and the total content of volatile components was basically similar,among which acetic acid,isovaleric acid,ethyl acetate,isoamyl acetate and phenyl ethanol were the predominant volatile components in the samples.The results of correlation analysis showed that the contents of total polyphenols and total flavonoids were positively correlated with the antioxidant activity of apple cider vinegar.The analysis revealed significant variations in physicochemical indexes and antioxidant activity among samples from different sources.