冰葡果醋的功能成分及抗氧化、降血糖和降胆固醇作用
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摘要
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 is 16.47 mg/L,the content of total flavonoids is 44.55 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 is 112.49 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 ofα-glucoside activity is 42.31%,and the inhibition rate of cholesterol is 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 is 16.47 mg/L,the content of total flavonoids is 44.55 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 is 112.49 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 ofα-glucoside activity is 42.31%,and the inhibition rate of cholesterol is 14.33%.
引文
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[13]廖良坤,黄晖,袁源,等.菠萝皮渣果醋发酵特性及抗氧化性[J].食品科技,2018,43(4):87-91.
[14]杨希,叶明.高钙菊花枸杞酸奶的研制及其体外抗氧化降血糖功能[J].广西科技大学学报,2018,29(3):108-128.
[15]Koter M,Broncel M,Chojnowska-Jezierska J,et al.The effect of atorvastatin on erythrocyte membranes and serum lipids in patients with type-2 hypercholesterolemia[J].European Journal of Clinical Pharmacology,2002,58(8):501-506.
[2]Nilgün G,Gülcan O.Contents of some Turkish wine byproducts[J].European Food Research and Technology,2006,223(2):290-293.
[3]邓红梅,马超,李大云.响应面分析葡萄皮渣酿造葡萄醋工艺研究[J].中国调味品,2015,40(12):42-47.
[4]徐敏.山葡萄皮渣醋的酿造、催陈及抗氧化活性研究[D].长春:吉林大学,2017.
[5]陈树俊,苏静,刘诚,等.老陈醋生产过程中总多酚、总黄酮含量及清除DPPH自由基能力的分析[J].食品科学,2009,30(17):158-162.
[6]蒋辉.功能型刺葡萄运动饮料的研究[D].长沙:湖南农业大学,2008.
[7]邸金明,刘彬彬,赵婧,等.齐墩果酸5种含量测定方法的比较研究[J].西北药学杂志,2013,28(5):483-486.
[8]夏婷,姚佳慧,郑宇,等.传统食醋的抗氧化成分及功能研究进展[J].食品科学,2017,38(13):285-290.
[9]孙莹莹,刘建书,李志西,等.葡萄醋抗氧化活性比较研究[J].食品科学,2013,34(5):120-123.
[10]尹红力,赵鑫,佟丽丽,等.黑木耳多糖体外和体内降血糖功能[J].食品科学,2015,36(21):221-226.
[11]白利,王瑞雪,王际辉.邻苯二甲醛(OPA)法快速测定蛋黄粉中的胆固醇含量[J].中国酿造,2010,218(5):162-164.
[12]葛蕾.苹果渣醋的抑菌活性及其提取物抗氧化性研究[J].中国调味品,2013,38(5):49-61.
[13]廖良坤,黄晖,袁源,等.菠萝皮渣果醋发酵特性及抗氧化性[J].食品科技,2018,43(4):87-91.
[14]杨希,叶明.高钙菊花枸杞酸奶的研制及其体外抗氧化降血糖功能[J].广西科技大学学报,2018,29(3):108-128.
[15]Koter M,Broncel M,Chojnowska-Jezierska J,et al.The effect of atorvastatin on erythrocyte membranes and serum lipids in patients with type-2 hypercholesterolemia[J].European Journal of Clinical Pharmacology,2002,58(8):501-506.