摘要
测定了不同品种食醋中酚类、黄酮类化合物含量及DPPH自由基清除活性,并分析了总酚、总黄酮含量与DPPH自由基清除活性的相关性。结果显示,不同品种食醋的自由基清除作用和它们含有的酚类及黄酮类成分相关,相关系数分别为0.952 3和0.869 1。总酚含量、总黄酮含量可作为评价食醋抗氧化性的指标,总酚含量、总黄酮含量、DPPH自由基清除率可作为鉴别不同品种食醋的指标。
Edible vinegar has many bio regulatory functions. Zhenjiang aromatic vinegar has antioxidant activity in vitro. Changes of the amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity in different kinds of vinegar were analyzed. Percentage of DPPH scavenging activity correlated with the amount of total phenolic compounds and total flavones in different kinds of vinegar with the correlative coefficients 0.9523 and 0.8691, respectively. The amount of total phenolic compounds, total flavones can be used as the eva uating indicator for vinegar antioxidant activity while the amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity can be used as discriminating index for different kinds of vinegar.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第1期95-98,共4页
Food and Fermentation Industries
关键词
食醋
抗氧化性
DPPH自由基清除活性
总酚含量
总黄酮含量
Vinegar,antioxidant activity,DPPH scavenging activity, total phenolic compounds, total flavones
作者简介
第一作者：博士，讲师。
