In order to develop functional honeysuckle complex fruit vinegar,in this study,the CO2 release amount,total acid content,total phenol content,DPPH free radical scavenging rate,content of main organic acids and other physicochemical and quality indexes are analyzed during the fermentation of apple vinegar with five different concentrations of honeysuckle extract.The results show that when the addition amount of honeysuckle extract is 20％,the fermentation rate expressed by CO2 release amount increases by 20.75％compared with that of the control group,the total acid content is 35.8 g/L,total phenol content is 5.83 mg/mL,DPPH free radical scavenging rate is 78.78％,and chlorogenic acid content is 256.43 μg/g FW.Compared with the control group,the comprehensive quality of apple vinegar is effectively improved.
维普
万方数据