Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities
文献类型： 外文期刊
作者： Chen, Hengye 1 ; Zhou, Youxiang 3 ; Shao, Yanchun 1 ; Chen, Fusheng 1 ;
作者机构： 1.Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Wuhan 430070, Hubei Province, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei Province, Peoples R China
3.Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan, Hubei Province, Peoples R China
关键词： Shanxi aged vinegar;UPLC-MS;Phenolic acids;Identification;Synergistic antioxidant activities
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Shanxi aged vinegar (SAV) is the most famous one among the four typical famous vinegars in China, which is produced by spontaneous solid-state fermentation using sorghum, bran, and millet chaff and Daqu. In this study, free phenolic acids (FPAs) species and changes during SAV aging, and the synergistic antioxidant activities between FPAs was investigated. The results revealed that eight FPAs, including protocatechuic acid, p-hydroxybenzoic acid, salicylic acid, dihydro sinapic acid, p-coumaric acid, sinapic acid, dihydro ferulic acid, and ferulic acid, stably existed during SAV 0-5 year aging periods, whereas during the aging time evaporation of water and FPAs combining with melanoidins made prediction of precise FPAs contents difficult. With regard to FPAs synergistic antioxidant activities, it was observed that the FPAs antioxidative interrelations were antagonism in antiradical activity experiments. And, only a few groups of FPAs mixtures showed antagonism in reduction experiments.
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