Fruit vinegar production from alcohol fermentation pomace of sweetpotato

摘要：

Twenty-three samples of wine pomace of sweetpotato were used to make fruit vinegar by vinegar brewing process,and antioxidative activity of the vinegar pomace and filtrate were measured by the DPPH assay. After two weeks of fermentation, acetic acid concentrations were from 7. 08％ up to 36. 61％ from the wine pomace of Mianfen No. 1,reaching the national fermented vinegar standard. The average antioxidative activity (clearance rate) in sweetpotato vinegar (made by sweetpotato:water=1:3.25) was 52.0％ ,in vinegar pomace it was 64.6％ ,and the highest number reached to 95.0％,which was much higher than Vc (76.0％)、BHT(70.5％)and resveratrol(50.8％) in the same processing.

关键词： sweetpotato vinegar alcohol fermentation pomace acetic acid concentration antioxidative activity

作者: FANG Yang CHEN Lan-chai TAN Jian JIN Yan-ling HE Kai-ze ZHAO Hai

作者单位: Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu,Sichuan,China 610041

会议类型: 国际会议

会议名称: China Xuzhou 4th International Sweetpotato Symposium & 4th China-Japan-Korea Workshop(中国徐州第四届国际甘薯学术研讨会暨第四届中日韩甘薯学术讨论会)

会议地点: 徐州

会议语种:英文

页码: 626-631

在线出版日期: 2010-11-27（万方平台首次上网日期，不代表论文的发表时间）