Acta Laser Biology Sinica, Volume. 29, Issue 3, 281(2020)
Comparative Study on Antioxidant Properties of Different Brewed Vinegar
[1] [1] National Quality Supervision Bureau of the People’s Republic of China, China National Standardization Administration Committee. GB18187-20000 brewing vinegar [S]. Beijing:China Standard Press, 2001.
[2] [2] LI Panheng, ZHENG Wuwei, WANG Chao, et al. Determination of aroma components of four famous Chinese vinegars by HS-SPME-GC-MS[J]. Chinese Brewing, 2008, 37(4): 164-168.
[3] [3] YANG Lin’e, LI Ting, YANG Yuxia, et al. History, present situation and countermeasures of Chinese vinegar [J]. Chinese Condiments, 2013, 38(12): 114-117.
[4] [4] LIN Zhengqiu. History of vinegar and ancestor [J]. Shanghai Condiments, 2003, 1(2): 31-32.
[5] [5] ZHANG Lijuan. Analysis on the changes of flavor substances during acetic acid fermentation of hengshun balsamic vinegar [D]. Jiangsu:Jiangnan University, 2008: 41-47.
[6] [6] JIANG Hui. Research and application of solid-state fermentation process detection based on near infrared spectroscopy and electronic nose technology [D]. Zhenjiang:Jiangsu University, 2013: 3-7.
[7] [7] LI Youyun. Analysis of solid fermentation vinegar technology in China [J]. Jiangsu Flavoring Food, 2002, 1(6): 1-12.
[8] [8] JO D, KIM G R, YEO S H, et al. Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation[J]. Food Science and Biotechnology, 2013, 22(6): 1559-1565.
[9] [9] SHEN Zhiyuan, SUN Leliu, XIA Rong, et al. Research and industrialization of functional Zhenjiang balsamic vinegar [J]. Chinese Condiments, 2012, 37(9): 5-7.
[10] [10] CHEN Shujun, ZHANG Junmei, LI Jiayi, et al. Function of vinegar powder in general grains in lowering blood lipids, supporting hypoglycemic effect and antioxidant effect [J]. Food Science, 2019, 40(13): 155-160.
[11] [11] BUDAK N H, AYKIN E, SEYDIM A C, et al. Functional properties of vinegar[J]. Journal of Food Science, 2014, 79(5): 757-764.
[12] [12] LIU Jiyuan, CAO Xingyu, YU Yongjian, et al. Review of research on flavor of vinegar [J]. Chinese Condiments, 2015, 40 (10): 135-140.
[13] [13] XU Gendi, LENG Yunwei. The function of vinegar [J]. Jiangsu Flavoring Food, 2009, 26(1): 27-29.
[14] [14] TANG Shimiao, LUO Qing, CHEN Yuanyuan, et al. Functional characteristics and harmful substances of vinegar [J]. Chinese Flavoring, 2018 , 43 (7): 2-10.
[15] [15] XIA Ting, YAO Jiahui, ZHENG Yu, et al. Research progress on antioxidant components and functions of traditional vinegar [J]. Food Science, 2017, 38(13): 285-290.
[16] [16] LI Jian, LIU Dongbo, XIA Zhilan. Preliminary study on antioxidant properties of vinegar [J]. Chinese Brewing, 2010, 29(5): 106-108.
[17] [17] FENG Xinyi, ZHANG Li, LI Zhixi, et al. Effects of husk on antioxidant capacity of coarse grain vinegar [J]. Journal of Northwest Agricultural and Forestry University:Natural Science Edition, 2009, 36(6): 199-204.
[18] [18] ZHANG Qiang, XIN Xiulan, YANG Fumin, et al. Changes in antioxidant properties of red raspberry vinegar during the brewing process [J]. Food Science, 2016, 37(3): 6-11.
[19] [19] YANG Fei, ZHANG Huashan. Research progress on vinegar and its nutritional and health care functions [J]. Chinese Condiments, 2017, 39(5): 1-12.
[20] [20] ZHANG P, YANG J, GAO X, et al. Anti-inflammatory effects and mechanisms of flavones:a review [J]. Animal Husbandry Veterinary & Medicine, 2018, 50(2): 134-137.
[21] [21] LIU Dongbo, LI Jian, XIA Zhilan. Study on the antioxidant properties of Xiangxi original balsamic vinegar [J]. Chinese Flavoring, 2011, 36(2): 2-11.
[22] [22] BAI Limin, WANG Xiaojie, XIN Xiulan, et al. Extraction, purification and determination of total flavonoids in red raspberry [J]. Hubei Agricultural Science, 2008, 47(11): 1328-1330.
[23] [23] XIA Ting, ZHAO Chaoya, DU Peng, et al. Research progress on the kinds, extraction methods and detection techniques of polyphenols in food [J]. Food and Fermentation Industry, 2019, 45(5): 231-238.
[24] [24] GANESAN K, XU B. Polyphenol-rich dry common beans(Phaseolus vulgaris L.) and their health benefits[J]. International Journal of Molecular Sciences, 2017, 18(11): 2331-2 357.
[25] [25] AWIKA J M, DUODU K G. Bioactive polyphenols and peptides in cowpea (Vigna unguiculata) and their health promoting properties:a review[J]. Journal of Functional Foods, 2016, 38(12): 686-697.
[26] [26] GUI Qing. The change rule of main composition during the process of Shanxi vinegar brewing research [D]. Wuhan:Central China Agricultural College, 2013: 20-41.
[27] [27] YAN Xia, HAO Lin. Content and analysis of antioxidant substances in Shanxi aged vinegar [J]. Chinese Brewing, 2009, 28(10): 140-143.
Get Citation
Copy Citation Text
CHEN Yi, FAN Ruru, WU Kai, HU Weidong, JIANG Liwen. Comparative Study on Antioxidant Properties of Different Brewed Vinegar[J]. Acta Laser Biology Sinica, 2020, 29(3): 281
Category:
Received: Aug. 13, 2019
Accepted: --
Published Online: Aug. 6, 2020
The Author Email: Liwen JIANG (1024305380@qq.com)