分析市售不同年份的4类品牌12种酿造醋的总多酚、总黄酮、总抗氧化值、1,1-二苯基-2-三硝基甲苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基(DPPH·)、羟自由基(·OH)、超氧阴离子(O2-·)清除率6个指标的变化, 并通过相关性、主成分分析评价其抗氧化性能。结果表明:随着陈酿时间的增长, 镇江香醋对3种自由基的清除率增强, 即Z10>Z6>Z3, 但总黄酮含量、总多酚含量以及总抗氧化能力为Z10>Z3>Z6; 四川麸醋中6个指标显示5年陈醋优于3年陈醋; 山西老陈醋中总黄酮含量、总多酚含量以及总抗氧化能力与陈酿时间正相关, O2-·与DPPH·清除率呈现S3>S10>S5, ·OH清除率的趋势为S10>S3>S5; 独流老陈醋产品中这6个指标变化与陈酿时间没有明显规律, 总黄酮含量、总多酚含量以及总抗氧化能力都呈现D4>D8>D3>D5, 其O2-·、·OH清除率变化为D5>D4>D8>D3, DPPH·清除率变化为D5>D8>D4>D3。相关性分析显示, 试验的所有产品总多酚和总黄酮均为极显著相关。主成分分析表明, O2-·清除率和DPPH·清除率与第二主成分(PC2)具有很高的正相关性, ·OH清除率、总多酚、总黄酮与PC2具有很高的负相关性, 上述变量均在第一主成分(PC1)上具有很好的正相关性。本文为酿造醋抗氧化性能的研究提供了理论依据和技术支持。

For 12 kinds of brewing vinegar in four brands and different years which were purchased from market, the analysis of the changes in their six indexes were performed, which include total polyphenols, flavonoids, total oxidation value, 1,1-diphenyl-2-picrylhydrazyl free radical(DPPH·), hydroxyl free radical (·OH) and superoxide anion (O2-·) clearance. And by analyzing correlation, doing principal component analysis,their antioxidant properties were evaluated. The results showed that with the aging time increasing, the clearance rate of three free radicals of Zhenjiang vinegar increased, Z10>Z6>Z3, whereas the content of total flavonoids, total polyphenols and total antioxidant capacity were Z10>Z3>Z6. Six indexes of Sichuan bran vinegar showed that 5 year old vinegar was better than 3 year old vinegar. The content of total flavonoids, total polyphenols and total antioxidant capacity in Shanxi aged vinegar were positively correlated with the aging time, O2-· and DPPH radical clearance showed S3>S10>S5, and ·OH clearance trend was S10>S3>S5. There was no obvious rule between the changes of 6 indexes and the aging time of single aged vinegar products. The content of total flavonoids, total polyphenols and total antioxidant capacity all presented D4>D8>D3>D5, O2-· and ·OH scavenging rates were D5>D4>D8>D3,and DPPH radical scavenging rates were D5>D8>D4>D3.Correlation analysis showed that the total polyphenols and total flavonoids in all products tested were significantly correlated. Principal component analysis showed that O2-· clearance and DPPH radical clearance had a highly positive correlation with component 2, ·OH clearance, total polyphenols and total flavonoids had a highly negative correlation with PC2, and all the above variables had a good positive correlation with PC1. This paper can provide theoretical basis and technical support for the study of antioxidant properties of brewing vinegar.