Composition of Organic Acids and Polyphenols in Buckwheat Vinegar and Its Preservation Effect on Beef
In this paper,the composition of organic acids and polyphenols in buckwheat vinegar and its preservation effect on beef are explored.Buckwheat is fermented with alcohol and acetic acid to produce buckwheat vinegar.The composition of organic acids and polyphenols is analyzed by high performance liquid chromatography(HPLC).Beef is soaked with buckwheat vinegar,and the changes of color,antioxidant capacity,total volatile base nitrogen(TVB-N),malondialdehyde content,total bacterial count and texture of beef during refrigeration(2～4 ℃)are determined at 12,24,36,48,60 h.The results show that there are six organic acids in buckwheat vinegar,among which,the content of acetic acid is the highest of 3.134 g/dL;there are nine phenolic compounds,among which,the content of epicatechin gallate is the highest of 50.535 mg/dL.During storage(12～60 h),the color,total bacterial count,malondialdehyde content and total volatile base nitrogen content of beef soaked with buckwheat vinegar are significantly lower than those of the control group(P＜0.05),and the antioxidant capacity and texture properties are significantly higher than those of the control group(P＜0.05).Buckwheat vinegar contains various organic acids and polyphenols,and can effectively improve the preservation effect of chilled beef.
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