麸皮、黑曲对玉米醋功能性的强化作用

为了研究在发酵过程中添加麸皮以及黑曲对成品玉米醋功能性的影响,利用分光光度法测定了玉米醋、麸皮玉米醋、麸皮黑曲玉米醋对二苯代苦味酰基自由基(DPPH.)的清除率及其总抗氧化能力,并通过动物试验比较了在发酵过程中添加麸皮和黑曲酿制的成品醋对小白鼠的减肥降脂作用。结果表明,麸皮玉米醋和麸皮黑曲玉米醋对二苯代苦味酰基自由基(DPPH.)均有很强的清除作用,麸皮黑曲玉米醋的清除率最高;麸皮黑曲玉米醋的体外总抗氧化能力高于麸皮玉米醋;通过对小鼠血清总胆固醇、甘油三脂、高密度脂蛋白、生殖器周围脂肪总重及脏器系数的比较分析发现,麸皮黑曲玉米醋和麸皮玉米醋较玉米醋的减肥降脂效果更为明显,表明在发酵过程中添加麸皮和黑曲可显著增强玉米醋的功能性。

Reinforce Effect of Brans and Aspergillus niger on the Functionality of Corn Vinegar

To study the effects of bran and Aspergillus niger on the functionality of finished corn vinegar products,the spectrophotometric method was used to analysis the DPP Hclearing rate and total antioxidation capacity of corn vinegar,corn and bran vinegar and corn and bran and Aspergillus niger vinegar,and the zoopery method was used to compare the weight losing and blood fat reducing ability be ween these different vinegars.The results showed that both corn and bran vinegar and corn and bran and Aspergillus niger vinegar had high power for clearing DPPH,but the corn and bran and Aspergillus niger vinegar was stronger;the corn and bran and Aspergillus niger vinegar also exhibited stronger ability for the antioxidative power.The animal tests showed that both corn and bran vinegar and corn and bran and Aspergillus niger vinegar had signeficate effects on blood-fat reducing and weight losing for rats.These results illustrated that the functionality of corn vinegar could be inhenced significately by both bran and Aspergillus niger.