Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity.
Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity.
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紫薯液体发酵制醋及其抗氧化活性研究
DOI：
10.1007/s13205-017-0939-7
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发表时间：
2017
期刊：
影响因子：
2.8
通讯作者：
Li Xingjiang
中科院分区：
文献类型：
--
作者：
Wu Xuefeng;Yao Hongli;Cao Xinmin;Liu Qing;Cao Lili;Mu Dongdong;Luo Shuizhong;Zheng Zhi;Jiang Shaotong;Li Xingjiang
从我国醋固体醅中筛选得到巴氏醋杆菌JST-S，经分子分析鉴定，用于以紫薯为底物的紫薯醋的生产。通过正交实验，在优化条件下达到最大总酸浓度（4.26% [v/v]）：发酵时间，3.5 天；乙醇含量，9% v/v；和接种量，8% v/v。紫薯醋生产过程中花青素浓度从652.07μg/mL下降至301.73μg/mL。产品的抗氧化活性，包括二苯基三酰肼自由基清除能力（60%以上）、还原力（0.47以上）、羟自由基清除能力（46%以上），均呈正线性回归（P<0.01），这可能与醋发酵不同阶段花青素浓度和抗氧化活性的变化有关。紫薯醋中的乙酸和其他非酚类抗氧化剂可能有助于抗氧化活性。研究结果可为紫薯液体发酵制醋的工业化生产提供参考。
Acetobacter pasteurianusJST-S was screened from solid fermented grains of vinegar in China, identified by molecular analysis, and used for the production of purple sweet potato vinegar using purple sweet potato as the substrate. By orthogonal experiment, maximum total acid concentration (4.26% [v/v]) was achieved under optimized conditions as follows: fermentation time, 3.5 days; ethanol content, 9% v/v; and inoculum size, 8% v/v. During the production of purple potato vinegar, the anthocyanin concentration decreased from 652.07 to 301.73 μg/mL. The antioxidant activity of products, including diphenyl-picryl hydrazide radical-scavenging capacity (above 60%), reducing power (above 0.47), and hydroxyl radical-scavenging capacity (above 46%), showed positive linear regression (P< 0.01), which could be related with the changes in anthocyanin concentration and antioxidant activities at different stages of vinegar fermentation. The acetic acid and other non-phenolic antioxidants in purple sweet potato vinegar may have contributed to the antioxidant activities. Results of these studies may provide a reference for the industrial production of vinegar by liquid fermentation of purple sweet potato.