| 青稞麸皮醋的抗氧化活性及风味物质分析 |
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| 引用本文： | 马敬.青稞麸皮醋的抗氧化活性及风味物质分析[J].保鲜与加工,2021,21(4):134-138. |
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| 作者姓名： | 马敬 |
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| 作者单位： | 青海省工业职业技术学校,青海西宁810000 |
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| 摘 要： | 用青稞麸皮替代小麦麸皮用于固态发酵食醋的酿造,并分析试验组(青稞麸皮醋)和对照组(小麦麸皮醋)的总酸、还原糖、总多酚、总黄酮含量,对DPPH自由基、ABTS自由基、羟自由基的清除能力,以及两者挥发性风味物质、游离氨基酸和有机酸组成等指标。结果表明:试验组和对照组的总酸和还原糖含量较接近,但试验组的总多酚和总黄酮含量明显高于对照组;试验组食醋对3种自由基的清除能力均优于对照组;试验组食醋的挥发性风味物质种类、必需氨基酸含量以及乳酸、柠檬酸和琥珀酸等不挥发酸含量也都高于对照组。因此,利用青稞麸皮替代小麦麸皮酿醋,可开发一款口感佳,风味新颖,并具有良好抗氧化效果的食醋。
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| 关 键 词： | 醋 青稞麸皮 抗氧化活性 风味物质 |
Analyses of Antioxidant Activities and Flavors of Barley Bran Vinegar |
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| MA Jing.Analyses of Antioxidant Activities and Flavors of Barley Bran Vinegar[J].Storage & Process,2021,21(4):134-138. |
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| Authors: | MA Jing |
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| Institution: | (Qinghai Industrial Vocational and Technical School,Xining 810000,China) |
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| Abstract: | In this study, barley bran was employed for brewing solid-fermented vinegar instead of wheat bran, then the contents of total acids, reducing sugars, total polyphenols, total flavonoids and scavenging abilities on DPPH, ABTS, hydroxyl free radicals of experimental group (barley bran vinegar) and control group(wheat bran vinegar) were further analyzed, as well as their volatile flavors, free amino acids and organic acid compositions and other indicators. Results showed that, the experimental and control groups presented approximative contents of total acids and reducing sugars, while the experimental group displayed higher contents of total polyphenols and total flavonoids significantly than those of control group. Besides, the free radicals scavenging abilities of experimental group were stronger than that of control group, and the types of volatile flavors, contents of essential amino acids and non-volatile acids including lactic acid, citric acid and succinic acid in experimental group were also increased compared with control group. Therefore, barley bran could be used instead of wheat bran to brew vinegar with good tastes, novel flavors and good antioxidant effects. |
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| Keywords: | vinegar barley bran antioxidant activity flavors |
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