Yu Hwan Hee, Jang So-Won, Kim Eungyeong, Kim Jong-Chan, Jang Mi
Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Foods. 2025 Aug 4;14(15):2728. doi: 10.3390/foods14152728.
The correlation between fermented vinegar's physicochemical properties and functional characteristics, particularly skin-related functionalities, remains unclear. We analyzed the quality of widely consumed Korean fermented vinegars, including grain and persimmon vinegars, and their correlation with skin-related functionalities to establish quality control criteria linked to functional properties. Fifteen traditional Korean grain vinegars and fourteen persimmon vinegars were collected; distilled white vinegar was used as the control group. Grain vinegars showed 3.57-100.00% collagenase and 62.38-77.03% tyrosinase inhibition; persimmon vinegars showed 0.00-94.50% and 30.75-71.54%, respectively. To determine which quality characteristics are high in fermented vinegar with high skin-related functionality, a correlation analysis was conducted. In grain vinegar, total nitrogen and free amino acids were strongly associated with skin-related functionalities. In persimmon vinegar, organic acids, particularly lactic acid, were correlated with skin-related effects; thus, both demonstrated the importance of quality assessment. Insights into relationships between the composition and functional properties of fermented vinegar were gained. Specific quality markers for managing skin-related functionality of Korean fermented vinegar established a scientific basis for standardizing quality control, developing high-value functional vinegar products, and ensuring consistent product quality.
发酵醋的理化性质与功能特性之间的相关性，尤其是与皮肤相关的功能，仍不明确。我们分析了广泛消费的韩国发酵醋的品质，包括谷物醋和柿子醋，并分析了它们与皮肤相关功能的相关性，以建立与功能特性相关的质量控制标准。收集了15种传统韩国谷物醋和14种柿子醋；蒸馏白醋用作对照组。谷物醋的胶原酶抑制率为3.57 - 100.00%，酪氨酸酶抑制率为62.38 - 77.03%；柿子醋的胶原酶抑制率为0.00 - 94.50%，酪氨酸酶抑制率为30.75 - 71.54%。为了确定具有高皮肤相关功能的发酵醋中哪些品质特征较高，进行了相关性分析。在谷物醋中，总氮和游离氨基酸与皮肤相关功能密切相关。在柿子醋中，有机酸，尤其是乳酸，与皮肤相关效果相关；因此，两者都证明了质量评估的重要性。深入了解了发酵醋的成分与功能特性之间的关系。确定韩国发酵醋皮肤相关功能的特定质量指标，为规范质量控制、开发高价值功能性醋产品以及确保产品质量一致性奠定了科学基础。
