• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
孔炜浩,高琳,颜景焱,等. 黑枣醋蛋液理化特性、挥发性物质变化及抗氧化能力比较分析[J]. 食品工业科技,2022,43(12):84−91. doi: 10.13386/j.issn1002-0306.2021090190.
引用本文: 孔炜浩,高琳,颜景焱,等. 黑枣醋蛋液理化特性、挥发性物质变化及抗氧化能力比较分析[J]. 食品工业科技,2022,43(12):84−91. doi: 10.13386/j.issn1002-0306.2021090190.
KONG Weihao, GAO Lin, YAN Jingyan, et al. Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid[J]. Science and Technology of Food Industry, 2022, 43(12): 84−91. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090190.
Citation: KONG Weihao, GAO Lin, YAN Jingyan, et al. Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid[J]. Science and Technology of Food Industry, 2022, 43(12): 84−91. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090190.

黑枣醋蛋液理化特性、挥发性物质变化及抗氧化能力比较分析

Comparative Analysis of the Physicochemical Properties, Changes in Volatile Substances and Antioxidant Capacity of Black Jujube Vinegar Egg Liquid

  • 摘要: 为了开发出一款营养功能兼具的黑枣醋蛋液产品,本研究对比分析了黑枣醋蛋液与白醋醋蛋液成分与功能的差异。跟踪测定了浸泡过程中多酚、磷、氨基酸及挥发性成分的变化规律,研究了醋蛋液抗氧化能力及黑枣醋蛋液与白醋醋蛋液不同挥发性成分。结果表明:黑枣醋蛋液最适浸泡方式为二次浸泡;黑枣醋蛋液中多酚浓度在40 h时达到最高,是浸泡前的2.38倍,磷的浓度整体呈升高趋势,浸泡64 h的黑枣醋蛋液氨基酸总量比浸泡24 h增加了42.62%;浸泡过程中两种醋蛋液挥发性成分差异较大,黑枣醋蛋液挥发性成分的种类是白醋醋蛋液的2倍左右,比白醋醋蛋液多了香叶基丙酮等多种酮类及芳香烃物质,香气更加饱满;通过测定1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率、以及总还原力(FRAP)得出,黑枣醋蛋液的IC50值均低于白醋醋蛋液,分别为0.19、0.31、0.66 mg/mL,表明其抗氧化能力明显优于白醋醋蛋液。综上,黑枣醋蛋液在营养成分、抗氧化等多方面要优于普通醋蛋液,充分证明了黑枣醋蛋液自身的优越性与可行性。

     

    Abstract: The differences in composition and function between black jujube vinegar egg liquid and white vinegar egg liquid were analyzed to develop the black jujube vinegar egg liquid with both nutritional and functional properties. The changes of polyphenols, phosphorus, amino acids and volatile components during the soaking process were tracked. The antioxidant capacity of the vinegar egg liquid and the different volatile components of the black jujube vinegar egg liquid and white vinegar egg liquid were investigated. The results indicated that the most suitable soaking method for black jujube vinegar egg liquid was secondary soaking. The concentration of polyphenols in black jujube vinegar egg liquid reached the peak at 40 h, which was 2.38 times as high as that before soaking. The concentration of phosphorus showed an overall increasing trend. Compared with soaked for 24 h, the total amount of amino acids in black jujube vinegar egg liquid soaked for 64 h were increased by 42.62%. The volatile components of the two types of vinegar egg liquid differed greatly during the soaking process, and the types of volatile components detected in black jujube vinegar egg liquid were about twice as many as that of white vinegar egg liquid. There were more ketones and aromatic hydrocarbon substances such as geranyl acetone in black jujube vinegar egg liquid, and its aroma was fuller. The radical scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH), 2,2-azido-bis(3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt (ABTS) radical scavenging rate, and the total reducing power (FRAP) results showed that the IC50 values of black jujube vinegar egg liquid were lower than those of white vinegar egg liquid, which were 0.19, 0.31 and 0.66 mg/mL respectively, indicating that it had better antioxidant capacity. The results demonstrated that black jujube vinegar egg liquid was better than ordinary vinegar egg liquid in terms of nutrient composition and antioxidant capacity, which fully proved the superiority and feasibility of black jujube vinegar egg liquid.

     

/

返回文章
返回