苹果木木醋液的有机成份分析

为了更深入研究苹果木木醋液的有机成份,探索各种成份在应用中所起到的作用,为开发各种用途的木醋液特效产品提供科学的依据,本文采用气相色谱-质谱（GC-MS）联用技术分析了苹果木木醋液的有机成份。结果表明：苹果木木醋液是一种组成相当复杂的混合物,在90-200℃温度下采集的木醋液,其主要有机成份为：醇类、酮类、酚类、有机酸类和酯类。 %@ 1000-0720     

Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar

In the present work, the accelerated ageing process of sherry vinegar has been studied at pilot scale by means of the joint application of ultrasound, micro-oxygenation and wood chips (American oak, French oak and Spanish oak). The CIELab parameters have been studied as well as the polyphenolic and volatile content of the aged vinegar samples. Vinegars aged with American oak presented different chromatic characteristics to those aged with French and Spanish oak and a lower polyphenolic and volatile content than the latter ones. On the other hand, Spanish oak generated vinegars with a higher content of volatile compounds and an intermediate polyphenolic profile between those obtained using French and American oak. In addition, the use of ultrasound for a period between 4 and 21 days, generated vinegars with similar characteristics to others that were aged in the traditional way for between 2 and 6 months. It has been demonstrated that the use of ultrasound, combined with micro-oxygenation and chip addition, is a technique which can accelerate the ageing process of vinegars at a pilot scale, so it could be a viable alternative to obtain sherry vinegars aged in a shorter time.     

Polyphenols Extracted from Shanxi-Aged Vinegar Inhibit Inflammation in LPS-Induced RAW264.7 Macrophages and ICR Mice via the Suppression of MAPK/NF-κB Pathway Activation

Shanxi-aged vinegar, a traditional Chinese grain-fermented food that is rich in polyphenols, has been shown to have therapeutic effects on a variety of diseases. However, there has been no comprehensive evaluation of the anti-inflammatory activity of polyphenols extracted from Shanxi-aged vinegar (SAVEP) to date. The anti-inflammatory activities of SAVEP, both in RAW 264.7 macrophages and mice, were extensively investigated for the potential application of SAVEP as a novel anti-inflammatory agent. In order to confirm the notion that polyphenols could improve inflammatory symptoms, SAVEP was firstly detected by gas chromatography mass spectrometry (GC-MS). In total, 19 polyphenols were detected, including 12 phenolic acids. The study further investigated the protective effect of SAVEP on lipopolysaccharide-induced inflammation in RAW264.7 macrophages and ICR mice. The results showed that compared with those of the model group, SAVEP could remarkably recover the inflammation of macrophage RAW264.7 and ICR mice. SAVEP can normalise the expression of related proteins via the suppression of MAPK/NF-κB pathway activation, inhibiting the expression of iNOS and COX-2 proteins, and consequently the production of inflammatory factors, thus alleviating inflammatory stress. These results suggest that SAVEP may have a potential function against inflammation.     

高效液相色谱法测定食醋中的苯甲酸和山梨酸

研究了一种用蒸馏法提取,高效液相色谱法测定食醋中苯甲酸和山梨酸的方法。用蒸馏法提取食醋中的苯甲酸和山梨酸,收集蒸馏液直接进行液相色谱分析。使用的色谱柱为C18柱,流动相为甲醇-乙腈-5 mmol/L柠檬酸缓冲溶液(体积比为10∶20∶70),检测波长为230 nm。苯甲酸和山梨酸标准溶液在0.25~100 mg/L内线性良好,其线性相关系数分别为0.999 9和0.999 8,加标回收率为91.0%~95.2%,测量结果的相对标准偏差为2.46%~3.45%。该方法用于测定食醋样品中的苯甲酸、山梨酸,检测下限均为0.5 mg/L。     

Contribution to the Evaluation of Physicochemical Properties,Total Phenolic Content,Antioxidant Potential,and Antimicrobial Activity of Vinegar Commercialized in Morocco

Vinegar is a natural product widely used in food and traditional medicine thanks to its physicochemical properties and its richness in bioactive molecules. However, its direct use by consumers can have complications and undesirable effects. Therefore, this study contributes to investigating the physicochemical and biological properties of eleven vinegars marketed in Morocco. Determination of pH, acetic acid, conductivity, total soluble solids and alcohol content in vinegar was carried out. The polyphenols (TP), flavonoids (TF), and condensed tannins (CT) content was determined, and their antioxidant activities were evaluated using 2,2-diphenyl-1-picryl Hydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP) and Phosphomolybdenum Reduction Assay (TAC). Then, the antimicrobial activity was studied against four pathogenic bacteria and two fungal strains, using the disk diffusion and the microdilution method. This study showed a wide range of acetic acid values from 0.65 ± 0.29 to 5.15 ± 0.20%. The high value of TP, TF, and CT in our samples V10, V9, and V4 was 655.00 ± 22.2 µgGAE/mL, 244.53 ± 11.32 µgQE/mL and 84.63 ± 1.00 µgTAE/mL, respectively. The tested strains showed variable sensitivities to the different samples with inhibition zones ranging from 6.33 ± 2.08 to 34.33 ± 0.58 mm. The lowest minimum inhibition concentrations were recorded against Staphylococcus aureus ATCC29213 ranging from 1.95 to 7.81 µL/mL. While Aspergillus niger ATCC16404 showed resistance against all of the analyzed samples. In general, vinegar commercialized in Morocco presents a variable range of products with variable properties. Indeed, must take into account this diversity when using it. A future study is needed to identify the phytochemical composition that will further the comprehension of this variability and contribute to its valorization.     

Fruits Vinegar: Quality Characteristics,Phytochemistry, and Functionality

The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.     

The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro

The main objective of the current study was to determine the physicochemical properties, antioxidant activities, and α-glucosidase and α-amylase inhibition of apple vinegar produced by artisanal and industrial methods. Apple vinegar samples were analyzed to identify their electrical conductivity, pH, titratable acidity, total dry matter, Brix, density, mineral elements, polyphenols, flavonoids, and vitamin C. The antioxidant activity of apple vinegar samples was evaluated using two tests, total antioxidant capacity (TAC) and DPPH radical scavenging activity. Finally, we determined α-glucosidase and α-amylase inhibitory activities of artisanal and industrial apple vinegar. The results showed the following values: pH (3.69–3.19); electrical conductivity (2.81–2.79 mS/cm); titratable acidity (3.6–5.4); ash (4.61–2.90); °Brix (6.37–5.2); density (1.02476–1.02012), respectively, for artisanal apple vinegar and industrial apple vinegar. Concerning mineral elements, potassium was the most predominant element followed by sodium, magnesium, and calcium. Concerning bioactive compounds (polyphenols, flavonoids, and vitamin C), the apple vinegar produced by the artisanal method was the richest sample in terms of bioactive compounds and had the highest α-glucosidase and α-amylase inhibition. The findings of this study showed that the quality and biological activities of artisanal apple vinegar were more important than industrial apple vinegar.     

食醋中C_1－C_8脂肪酸及乳酸的气相色谱分析

食醋中Ｃ１－Ｃ８脂肪酸和乳酸与适当过量的四甲基氢氧化铵作用生成季胺盐，用二甲基甲酰胺将其溶解，在室温下与过量溴乙烷完全反应而生成相应的乙酯。生成的乙酯在１０％丁二酸乙二醇聚酯（ＰＧＳ）柱上进行分离。用保留时间定性，用内标法定量。本法操作简便、快速，分离完全，对几种样品的测定结果较好     

食用调和油是否变质的快速检验

如何在家快速检验外观尚无变化的食用调和油是否变质？根据食用调和油酸败变质的原因和产物,结合已有的专业检验方法,通过大量的对比实验,找到了简单易行的快速检验方法,即以白醋作溶剂,用碘化钾淀粉试纸检测食用调和油是否变质。     

短分离柱胶束液相色谱法同时测定酱油和食醋中的苯甲酸和山梨酸

建立了胶束液相色谱同时测定酱油和食醋中苯甲酸和山梨酸的检测方法。样品经过简单的稀释和过滤后直接注入高效液相色谱仪进行分析。分析柱使用两根串联的色谱保护柱(Zorbax Extend-C₁₈ 柱, 12.5 mm×4.6 mm, 5 μm),胶束流动相为含有2%(体积分数)异丙醇的0.01 mol/L十二烷基硫酸钠-0.01 mol/L醋酸钠(pH 4.9),检测器为二极管阵列检测器,检测波长为235 nm。苯甲酸和山梨酸在3.5 min内完全分离。检测的线性范围为10~100 μ g/mL,相关系数(r)为0.9999。检出限(S/N=3)和定量限(S/N=10)分别为0.04和0.14 μ g/mL。批间和批内精密度均不高于5.2%,高、中、低3个水平的加标回收率为90.5%~103.8%。该方法简单、快速,适用于食品质量监测的日常检测。