Optimization of acetic acid fermentation process and antioxidant activity of Lycium barbarum tea vinegar
In this study,Lycium barbarum tea vinegar was prepared by Acetobacter pasteurianus AC-2005 fermentation using L.barbarum bud tea and corn whisker as raw materials.Using total acid content as evaluation index,the acetic acid fermentation process of L.barbarum tea vinegar was opti-mized by single factor and orthogonal tests.The physicochemical indexes were determined,and the changes in functional active components and an-tioxidant activity before and after fermentation were analyzed.The results showed that the optimal acetic acid fermentation process of L.barbarum tea vinegar was initial alcohol content 9％vol,A.pasteurianus AC-2005 inoculum 10％,fermentation temperature 30 ℃,and initial pH 3.5.Under the conditions,the total acid content,pH,reducing sugar and soluble solids contents of L.barbarum tea vinegar were 7.10 g/100 ml,3.56,1.70 g/100 ml and 9.28 g/100 ml,respectively,and its physical and chemical indicators met the requirements of the relevant standards.Compared with that before fermentation,the total phenol(2.27 mg/ml)and total flavonoid content(0.94 mg/ml)in L.barbarum tea vinegar were significantly higher(P＜0.05),the betaine content(2.30 mg/ml)did not change significantly(P＞0.05),the carotenoid content(0.62 mg/ml)was significantly decreased(P＜0.05),the antioxidant capacity was significantly higher(P＜0.05),and the 1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)and ferric ion reducing antioxidant power(FRAP)were 20.27％,12.71％and 11.68％,respectively.
Lycium barbarum tea vinegaracetic acid fermentationprocess optimizationfunctional active componentsantioxidant activity
万方数据
维普
