探讨固定化发酵杨梅果醋的体外抗氧化能力.采用羟自由基清除、DPPH自由基清除和还原力测定等3种方法对杨梅的果醋、果汁和果酒,以及苹果醋和高粱醋进行初步比较研究.结果表明:杨梅汁、杨梅果酒和杨梅果醋抗氧化能力依次降低,尤其在低浓度受试水平尤为显著；但当试验体积分数达到30％时,杨梅果醋的羟自由基清除率达到88.3％,DPPH自由基清除率达到63％,接近杨梅汁的水平；杨梅果醋抗氧化活性低于高梁醋,但显著优于苹果醋.原醋浓度达到一定水平的杨梅果醋饮料可拥有良好的抗氧化活性,具有开发应用价值.%To investigate in vitro antioxidant activities of red bayberry fruit vinegar fermented by immobilized acetic acid bacteria cells. The antioxidant activities of red bayberry fruit vinegar, juice and wine, as well as apple vinegar and sorghum vinegar, were comparatively researched using three different methods: the hydroxyl radical scavenging, the 1, l-diphenyl-2picrylhydrazyl (DPPH) radical scavenger, and the reducing capacity assay. The antioxidant activities of red bayberry samples decreased systematically from juice,wine to vinegar especially in low concentration testing level. However, the antioxidant power of the vinegar enhanced with 88. 3 % of hydroxyl radical scavenging rate and 63% of DPPH radical scavenging rate as testing concentration increasing, which were close to those of fruit juice in 30% testing concentration. The antioxidant capacity of red bayberry vinegar was less than that of sorghum vinegar, however, significantly higher than that of apple vinegar. Strategically, red bayberry vinegar beverage with a higher original concentration has potential application because of its favorable antioxidant power.
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