Comparative Study On The Functional Properties Of Vinegar

In order to further undrestanding the functional properties of vinegar like anti-oxidantion, staying caducity, reducing blood lipid etc., and lay a solid fundation for the further development and exploitation of the sorts of vineger, the research choose the minor grain vineger fermented by corn, sorghum,millet, wheat, buckwheat, Job's-tears seed, Purple Rice etc. and the fruit vineger fermented by hawthorn, apple, tangerine, beach jujube, kiwi fruit, pear, mulberry, persimmon, medlar, kernel-apricot etc. as objects to do a comparative analysis about the capability of eliminating 2,2'-diphenyl-1-picrylhydrazyl(DPPH··) and antioxidation. To Study the impact of related factors on antioxidative ability in technique procedure, The changes of antioxidantion capacity of north different grain vinegar and different raw materials fruit vinegar, the properties of impact on antioxidantion in processing. Through animial experiments, Comparative study of corn vinegar and bitter buckwheat vinegar which produced with different brewing technology and processing technology on the capacity of lowering blood lipid was also performed. Major findings are as follows:1. Animal experiments show that: corn-and-bran vinegar, corn, bran and Aspergillus-nige vinegar, corn vinegar and Hawthorn vinegar all have strong functional properties in lipid-lowering. Three kinds of corn vinegar and Hawthorn vinegar inhibit the formation of lipid tissue to some extent .The inhibition abilities varies: corn-and-bran vinegar = Hawthorn vinegar > corn ,bran and Aspergillus-niger vinegar> corn vinegar. Tests also found that adding bran and Aspergillus-niger during the fermentation process can significantly increase hypolipidemic effect in the finished vinegar. It was also proved by animal experiments that adding Aspergillus-niger and bran during the fermentation process has no toxic effects on human body. 2. both Corn + Bran + Aspergillus-niger solid-state fermentation vinegar and Corn + Bran vinegar have strong ability in removal of the DPPH··radical, and the ability was obviously stronger than ordinary liquid fermentation vinegar, which proved that Aspergillus-niger played an important role in DPPH··radical removal, and acetate just gave a small contribution. It has been found all the three kinds of vinegar have strong oxidation resistance, the order is Corn +Bran+ Aspergillus-niger solid-state formentation vinegar > Corn+Bran vinegar> TBHQ (TBHQ)> acetate, the diffrence between corn vinegar and the TBHQ are nearly at the same level, Corn + Bran + Aspergillus-niger solid-state formentation vinegar has the strongest antioxidant capacity in vitro. the determining the antioxidant capacity in vitro of the risidues after three kinds of vinegar was evaporated by rotary evaporation at 45℃fully indicated that although acetate has antioxidant capacity to some degree, but the most functional component are bran and Aspergillus-niger added during fermentation process and other active ingredients in raw material or produced in fermentation.3. Take DPPH··ethanol solution as the oxidant system to research on the DPPH··scavenging capacity of the liquid fermented vinegar from north fruits like hawthorn, apple, tangerine, beach jujube, kiwi fruit, pear, mulberry, persimmon, medlar, kernel-apricot etc. and grains like corn, sorghum, millet, wheat, buckwheat, Job's-tears, purple rice etc. it was found that the scavenging effect on DPPH··of the grain vinegar and fruit vinegar after brewing and sterilization was significantly higher than that of their corresponding vinasse, and With the increase of addition, scavenging rate is gradually increased. To most fruit vinegar and grain vinegar, the scavenging effect on DPPH··are stronger than acetate, and acetic acid has some effective but is not functional, consequently it's other ingredients that really played scavenging effect in the fermentation of vinegar. Grain vinegar and fruit vinegar fermented with pomace have higher scavenging effect than the ones without pomace, which shows that there are higher content of antioxidant in the grain and pomace of fruit. Additional,the fermentation methods have significantly impact on the antioxidant capacity of the grain vinegar and fruit vinegar, and vinegar generated by natural fermentation is the strongest.4. Comparison analysis of the scavenging effect on DPPH··between the bitter buckwheat vinegar and the acetic acid discovered that total antioxidant capacity of bitter buckwhear vinegar is significantly higher than acetic acid. Major factors that influenced the total antioxidant capacity of bitter buckwheat vinegar are other ingredients in the bitter buckwheat vinegar. Comparison of total antioxidant capacity and scavenging DPPH?·among several traditional bitter buckwheat products(bun,buckwheat noodle,latke,buckwheat crust), the result shows that using fermentation processing was help to keep the capacity of removal of free radicals and maintain antioxidant. Animal experiments show that bitter buckwheat vinegar has a certain growth inhibition on the weight of mice, and also has an obvious inhibition on fat issue. It was also found that bitter buckwheat has the function of lowering blood lipid and reducing the risk of atherosclerosis.