Xie Xiaolin, Zheng Yu, Liu Xian, Cheng Cheng, Zhang Xianglong, Xia Ting, Yu Songfeng, Wang Min
Key Laboratory of Industrial Fermentation Microbiology (Tianjin Univ. of Science & Technology), Ministry of Education, College of Biotechnology, Tianjin Univ. of Science & Technology, Tianjin, 300457, People's Republic of China.
J Food Sci. 2017 Oct;82(10):2479-2486. doi: 10.1111/1750-3841.13914. Epub 2017 Sep 12.
One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid-state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV. In this study, we investigate correlations between total antioxidant activity (TAC) and total polyphenol (TP) and total flavonoid (TF) contents of SAV, especially during the brewing process. For SAV, TAC, TP, and TF increased with the increase of aging time. The correlation coefficients between TAC and TP were 0.869 and 0.934, respectively, when analyzed with the method of ABTS and FRAP. They were 0.828 (ABTS) and 0.877 (FRAP) between the TAC and TF. In smoking pei stage that is a special technique for SAV different from other Chinese cereal vinegars, TAC increased by 120% (ABTS) and 111% (FRAP) mainly due to the increase of TP (89%) and TF (75%), which was more obvious than that during alcohol fermentation and acetic acid fermentation stages. Moreover, variation during brewing process of 8 main polyphenol compounds that were proved responsible for the TAC of SAV was analyzed. In addition to catechins and chlorogenic acid, gallic acid serves as one of the principal antioxidant ingredients in SAV.
Total antioxidant activity (TAC) of Shanxi aged vinegar (SAV), which is highly correlated with total polyphenol and total flavonoid, increased with aging time, however, there is a little loss of total antioxidant after more than 8 y. During the brewing process smoking pei technique is important for enhancing the TAC of SAV suggesting critical controlled and thoroughly study of smoking pei stage are needed to improve the quality of SAV.
中国最著名的醋之一山西老陈醋（SAV）是采用固态发酵技术生产的。总抗氧化活性（TAC）是山西老陈醋的一个特殊性质。在本研究中，我们研究了山西老陈醋的总抗氧化活性（TAC）与总多酚（TP）和总黄酮（TF）含量之间的相关性，特别是在酿造过程中。对于山西老陈醋，TAC、TP和TF随着陈酿时间的增加而增加。用ABTS法和FRAP法分析时，TAC与TP之间的相关系数分别为0.869和0.934。TAC与TF之间的相关系数分别为0.828（ABTS）和0.877（FRAP）。在熏醅阶段，这是山西老陈醋不同于其他中国谷物醋的一项特殊工艺，TAC分别增加了120%（ABTS）和111%（FRAP），主要是由于TP（89%）和TF（75%）的增加，这比酒精发酵和醋酸发酵阶段更为明显。此外，还分析了8种主要多酚化合物在酿造过程中的变化，这些化合物被证明是山西老陈醋TAC的原因。除了儿茶素和绿原酸外，没食子酸是山西老陈醋中的主要抗氧化成分之一。
山西老陈醋（SAV）的总抗氧化活性（TAC）与总多酚和总黄酮高度相关，随陈酿时间增加而增加，但超过8年后总抗氧化剂略有损失。在酿造过程中，熏醅技术对提高山西老陈醋的TAC很重要，这表明需要对熏醅阶段进行关键控制和深入研究，以提高山西老陈醋的质量。
