Antioxidant properties and mutagenicity of Pinus morrisonicola and its vinegar preparation

Pine (Pinus morrisonicola Hayata) needles was tested for toxicity and mutagenicity by Ames test and reducing power and scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals. Based on the tests on Salmonella typhimurium TA97 and TA100, P. morrisonicola extract was not toxic and mutagenic. The reducing powers of P. morrisonicola extract and ascorbic acid were comparable with both effective concentration (EC₅₀) values being 0.06 mg/mL. The extract was more effective in scavenging ability and EC₅₀ values were 0.02 and 0.04 mg/mL for P. morrisonicola extract and ascorbic acid, respectively. With P. morrisonicola powder (50 mg/mL) added to the cultured saccharified broth at day 1, the wine with an ethanol content of 8.23% was produced at day 12. After 11 days of fermentation, the vinegar was obtained with an acidity of 5.21 g/100 mL. Accordingly, P. morrisonicola could be used in the development of alcoholic and vinegar products to provide its beneficial health effects.     

利用新型复合酶提高固态食醋风味和出品率的研究

该试验利用自制的新型复合酶，在固态食醋酿造过程中添加1．5％，可明显提高食醋的风味，同时出品率也有所提高。     

The simultaneous separation and determination of five organic acids in food by capillary electrophoresis

The simultaneous separation of quinic acid, anisic acid, salicylic acid, benzoic acid and sorbic acid was performed by capillary electrophoresis with 20 mmol L⁻¹ NaOH–20 mmol L⁻¹ H₃BO₃ (pH 8.8) as the background electrolyte. The choices of the background electrolytes and the applied voltage were optimized. The effects of tetrabutylammonium bromide and sodium dodecylsulfate on the separation were investigated in detail. Under the optimum condition, the linearity, reproducibility and detection limit of five organic acids were shown, respectively. As an application of the method proposed, 10 samples of soy sauce and vinegar were analysed to determine benzoic acid and sorbic acid. The procedure described provides the advantages of good selectivity, rapid speed and simplicity for the separation and determination of organic acids.     

草莓残次果生产草莓醋的工艺研究

本研究以草莓残次果切分榨汁后的草莓汁为主要原料,采用液态发酵工艺,通过测定残糖量、维生素C含量、酒精度和醋酸含量等指标确定酒精发酵工艺条件为:菌种是酿酒酵母2号,糖度12,接种量4%,27℃发酵3d;醋酸发酵工艺条件为:菌种是巴氏醋杆菌AS1.41与巴氏醋杆菌7015(1:1)的混合菌种,接种量8%,33℃发酵5d。风味调配实验为原醋10%、蔗糖10%、柠檬酸0.15%,研制的草莓醋具有草莓果香并酸甜适口。     

26种市售食醋抗氧化性的比较

测定了不同品种食醋中酚类、黄酮类化合物含量及DPPH自由基清除活性,并分析了总酚、总黄酮含量与DPPH自由基清除活性的相关性。结果显示,不同品种食醋的自由基清除作用和它们含有的酚类及黄酮类成分相关,相关系数分别为0.952 3和0.869 1。总酚含量、总黄酮含量可作为评价食醋抗氧化性的指标,总酚含量、总黄酮含量、DPPH自由基清除率可作为鉴别不同品种食醋的指标。     

芝麻香白酒特征风味物质的猜想

曲料中的微生物在不同温度的发酵条件下,其代谢产物的种类和产量发生了变化决定了芝麻香型白酒风味酒的类型。个人假想,芝麻香型白酒的特征风味主要是由糠醛和醋酉翁复合产生的,以糠醛的风味为主,醋酉翁的风味为辅。当糠醛的含量比其它成分微多时,显现令人愉悦的焦香风味;当糠醛的含量明显较多时,显现令人愉悦的酱香风味。     

生料与熟料发酵生产食醋的分析研究

结合电子鼻和电子舌技术,分析生料与熟料发酵生产食醋及其风味品质。结果表明,糖化和酒精发酵阶段,熟料工艺产酒精速度较快,发酵结束时生料发酵醪液的总酸[（1.29±0.06） g/100 mL]和还原糖[（0.37±0.06） g/100 mL]含量均显著高于熟料发酵醪液的总酸[（0.57±0.07） g/100 mL]和还原糖[（0.08±0.04） g/100 mL]（P＜0.05）。醋酸发酵阶段,生、熟料醋汁的总酸和还原糖含量并无显著区别（P＞0.05）,不挥发酸含量在生料发酵[（1.48±0.05） g/100 mL]中显著高于熟料发酵醋汁[（1.31±0.01） g/100 mL]（P＜0.05）。食醋风味物质差异,主要表现在氮氧化合物和硫化物;晒制过程对食醋风味影响明显,但晒制后两种食醋产品的风味差异逐渐缩小。发酵过程中和晒制前后的食醋在苦味、涩味、酸味回味、鲜味和咸味方面均差异明显。     

Classification of Brazilian vinegars according to their H NMR spectra by pattern recognition analysis

This work describes using ¹H NMR data and pattern recognition analysis to classify vinegars. Vinegar authenticity is linked to raw ingredient source and manufacturing conditions. Application of PCA and HCA methods resulted in the natural clustering of the samples according to the raw material used. Wine vinegars were characterized by a high concentration of ethyl acetate, glycerol, methanol and tartaric acid, while glycerol and ethyl acetate signals were not visible in alcohol/agrin vinegars. Apple vinegars showed to be richer in alanine. The KNN, SIMCA and PLS-DA methods were used to build predictive models for classification of vinegar type wine, apple and alcohol/agrin (27 samples - 22 as training set). The models were tested using an independent set (5 samples), no samples were wrongly classified. Validated models were used to predict the class of 21 commercial samples, which, as expected, were correctly classified. Eight commercial vinegars (honey, orange, pineapple and rice) were discriminated from these samples using PCA method. Honey vinegars did not present ethanol signals and pineapple vinegars presented the largest amount of tartaric acid. Rice and orange vinegars are richer in lactic acid and did not present the methanol signal. Alanine signals were not visible in orange vinegars.     

Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods

Changes in volatile components were investigated during controlled acetifications. The substrates used to perform traditional surface acetifications were two red wines. Barrels of four different woods (oak, chestnut, acacia and cherry) were used. Submerged acetifications were performed at the laboratory scale. Volatile compounds were analysed by Headspace Sorptive Extraction and Gas Chromatography–Mass Spectrometry (HSSE-TD–GC–MS). Out of 57 compounds identified in the samples, 38 were quantified. Of these, ethyl furoate, ethyl benzoate and limonene had never been described in wine vinegars. Acetifications led to an increase in the total quantity of volatile components, which were higher in the surface processes. Acetic esters were predominant in surface culture vinegars, whereas acids were predominant in submerged culture vinegars. Oak-lactones were quantified only in vinegars produced in oak barrels. Ethyl furoate and ethyl benzoate increased in cherry wood barrels. Multivariate statistical analysis supported the influence of the process on the volatile composition of the final vinegars.     

Antioxidant activity of vinegar melanoidins

Melanoidins, the brown polymers formed through Maillard reaction during vinegar process, are one of major high-molecular-weight fractions of vinegar. In this study the antioxidant activity of high-molecular-weight fractions (MW > 3500 Da) separated from ethanol-supernatant extraction of concentrated Zhenjiang aromatic vinegar was evaluated by different in vitro tests: the DPPH radical scavenging activity, the reducing power, total phenolic content, and the inhibitory effect on hydroxyl radical. Each individual fraction was found to have antioxidant activity in all the model systems tested. The high-molecular-weight fractions of vinegar (MW > 3500 Da) were separated into different fractions by DEAE-Sepharose fast flow. The fractions eluted by 0.2 mol/L NaCl and 0.3 mol/L NaCl with higher phenolic content have stronger DPPH radical scavenging activity and reducing power. Antioxidant activity in hydroxyl radical system was not correlated with phenolic content. Two phases which have stronger effects on Maillard reaction products (MRPs) in production process were examined. Decoction, storing and aging may affect vinegar’s antioxidant activity. The present results support the concept that melanoidins formed during vinegar production process may have health promotion activity.