Comparison The Effects Of Food Raw Materials On Functional Characteristics Of Vinegar

With the development of food science and technology and the enhancement of people's health care consciousness, vinegar have been gradually become a new kind of functional foods from a wide range of traditional condiment. And its functionalities were related to food raw materials and brewing techniques. Although there a lot reports about functional vinegar, the research about the selection of the raw materials of functional vinegar have been rarely reported. To study the effects of the raw materials during fermentation, corn flour, Pearl barley, millet, black rice, sorghum rice(peeled), sorghum(husk),buckwheat, wheat flour, wheat (husk),etc grain raw materials and Hawthorn, jujube, pear, apple, mandarin orange, Chinese goosebeery, Mulberry, persimmon, Apricot, Chinese wolfberry fruit, and other fruit materials have been used to ferment vinegar by fermenters which made in laboratory. Then take the vinegar as the research object, analyzed its antioxidation capacity, At the same time, the vinegar which has higher anti-oxidation capacity were selected for further studying. The vinegar were use for reducing obesity and blood lipids. The main research contents are as follows:①cereals and foodstuffs have been used for brewing vinegar②fruit have been used for brewing vinegar③anti-oxidation capicity contrast between foodstuffs brewing vinegar;④anti-oxidation capicity contrast between fruit vinegar;⑤the effects of the husks on anti-oxidation capicity of vinegar;⑥the effects of brans and aspergillus niger on anti-oxidation capicity of corn vinegar;⑦Slection the representation from different vinegars which have high ability of antioxygenic property, such as corn vinegar, corn brans vinegr, corn brans and aspergillus niger vinegar on reducing obesity and blood lipids in rat.The main conclusion of the study are as follows:1 Different vinegars all have certain anti-oxidation capicity, and the eliminating (DPPH·)ability And its ability increases with the addition of the vinegar , The brans and aspergillus niger vinegar and brans vinegar have higher total antioxidation ability and eliminating (DPPH·)ability than corn vinegar ,it proves that , brans and aspergillus niger can enhance the antioxygenic property and improve the functionality of the vinegar.2 Sorghum(husks) fermented vinegar has strong ability in DPPH ? clearly and total antioxidation, but its ability is little lower than aspergillus niger vinegar and brans vinegar but much higher than sorghum(peeled) fermented vinegar , wheat flour (peeled)vinegar's ability is little lower than wheat flour (husks)vinegar, it proves that husks can enhanced total antioxidation and eliminating (DPPH·)ability, mandarin orange (Hanzhong) keep the same rule. We can conclude that husks can enhance the functionality of the vinegar.3 Use rotaryevaporator extract polyphenol from Brans and aspergillus niger corn vinegar,brans corn vinegar,corn vinegar,hawthorn vinegar,mandarin orange vinegar,Kiwi vinegar,apple vinegar,jujube vinegar,mulberry vinegar,it show that polyphenol content from vinegar have related to antioxidant activity.4 Use static surface fermentation and submerged fermentation process Apple vinegar and Apricot vinegar; and then measured the DPPH ? radical scavenging capacity and total antioxidation, it show that static surface fermentation vinegar has higher total antioxidation ability and eliminating (DPPH·)ability than submerged fermentation process vinegar.5 All vinegar and acetic acid have eliminating (DPPH·)ability, but their ability are obviously different. Acetic acid have less effect on eliminating (DPPH·)ability, it . shows that: vinegar's contents which have much effects on total antioxidation ability and eliminating (DPPH·)ability is something unknown but acetic acid.6 During vinegar fermentation, the intermediate products are all have ability to eliminat (DPPH·), and clear rate increase with samples increased, ranking of different stages fermentation products to eliminat ( DPPH·) : vinegar > grain mash > liquefied > distiller's wort.7 To study the effects of corn vinegar and corn brans vinegar and brans and aspergillus niger vinegar on reducing obesity and blood lipids, Two models have been established by nutritional fodder: one is fat caused by high nutrition, the other is high blood fat. The two models are all using high fat nutritive feed and high blood lipids feed. In the experiment,three treatments were set for research including normal feeding (fed with common diet),nutritive feeding(fed with common diet and nutritive diet) and vinegar feeding(fed with common diet,nutritive diet and four different vinegars),analysed the total serum cholesterin﹑triglyceride﹑ Serum hight density lipoprotein﹑ total weight of fat around rat genitalia and arteriosclerosis exponential with Hawkthorn vinegar as contrast. The result showed: the total fat weight around the genitals and fat coefficient of the nutritive control group increased apparently compared with the normal control group(p<0.05), with the trend of cholesterol, triglyceride and arteriosclerosis index increasing. It showed that the rat Nutritive obesity model were set up successfully. Hawkthorn vinegar has same effect on Brans and aspergillus niger corn vinegar,brans corn vinegar ,these vinegar all had better results than the corn vinegar. It showed that the rat high blood lipids model were set up successfully. In the test group, the trend of total serum cholesterin﹑triglyceride﹑total weight of fat around rat genitalia﹑Serum hight density lipoprotein and arteriosclerosis exponential reducing(p<0.05), Hawkthorn vinegar,Brans and aspergillus niger corn vinegar,brans corn vinegar , all had better results than the corn vinegar. It proved that four vinegar treaments had function of reducing obesity and blood lipids of rat, and the brans and aspergillus niger vinegar was better than normal corn vinegar.