| The Shanxi Super-Mature Vinegar which was known as "the first of vinegar" is the first of the China’s four famous vinegar, with over 3,000 years of history. In recent years, production and economic of the Shanxi Super-Mature Vinegar has gradually increased. However there were a lot of sediment generated accordingly, become a problem for improving the quality of the vinegar. Current research indicates that some ingredients in the sediment are beneficial to people, but these precipitates were abandoned in general by centrifugation, membrane filtration, adsorption clarification and other methods after the completion of vinegar brewing, causing a great waste of resources. If using some appropriate methods to separated the sediment, it will be reused to become useful health products for people. In current research, component analysis of the sediment in the Vinegar was very small, and the specific health effects were unclear. In this paper, with the sediment in the Vinegar as research subjects, in which the nutrients, including general nutritional ingredients, functional ingredients and amino acids were measured and analyzed. On the basis of the determination of its functional components, the antioxidant properties of the sediments were further researched. And a certain proportion of buckthorn fruit oil were complexed, in order to develop a complex powder which contains health effects of the sediment in the Shanxi Super-Mature Vinegar and the buckthorn fruit oil. The main content and results of the experiment were as follows:1. The major nutrients such as the moisture, protein, fat, starch, reducing sugar, total acid and the functional ingredients such as the polyphenols, flavonoids, tetramethylpyrazine in the sediment in the Shanxi Super-Mature Vinegar were analyzed by the national standard and literature methods; Meanwhile, the contents of 17 common amino acids were analyzed by automatic analyzer for amino acids. The results showed that: the sediment in the Shanxi Super-Mature Vinegar contained abundant nutrients, protein content of up to 14.96%, a relatively complete variety of amino acids with a relatively reasonable blend, which contained seven kinds of essential amino acids, the ratio of essential amino acids was 22.12% ～28.28%, close to the amino acids mode recommended by WHO/FAO(35.38%), and the ratio of flavor amino was higher more than 50%. In addition, the highest content of polyphenols and flavonoids achieved 10.44 mg/g,14.73 mg/g, suggesting development and utilization value.2. Using solvent assisted ultrasonic extraction extracted polyphenols in the sediment.The results showed that:the best extraction process is 40% concentration ethanol,1:15 solid-liquid ratio,50℃,30min, one time.3. Using a variety of assay system in vitro, Vinegar precipitate Extracts antioxidant properties were researched and compared with ascorbic acid. The results showed that the antioxidant capacity of each sample and mass concentration showed a significant correlation. Antioxidant of extraction were different measurement in different measurement systems, all three brands Vinegar precipitate polyphenol extracts on hydroxyl radical and on DPPH radical scavenging activity was stronger than Vc; ability to remove nitrite was lower than Vc; reducing capacity was stronger than Vc except 3#; The superoxide anion radical scavenging activity were lower than Vc except 2#.2# was a stronger antioxidant activity in vitro in general.4. With the Sediment in the Shanxi Super-Mature Vinegar as raw material preserve, the antioxidant effects of the product was researched when add to the different proportions of buckthorn fruit oil. The experiment adopted the freeze-drying method and the product was be evaluated. The results showed that the mixed powder which adding 15% buckthorn fruit oil has best antioxidant activity. The mixed powder which obtained had good senses, and preserve nutrients such as protein, polyphenols and flavonoids better. |
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