| With the improving of cognitive in people's mind.Vinegars from a simple condiment have been promoted to a functional product which has physiotherapy, therapy health care. Shanxi extra aged vinegar is a famous product in china, how to add the value has been an important subject. Polyphenol substance have various physiological functions such as the antioxidant activities, anti-aging, improving enterogastric digestion function, reducing blood lipid, inhibiting bacterial and cancer cell growth. It has become the emphases of development and research currently. So far, there is no related report about Shanxi extra aged vinegar polyphenol substance.Shanxi extra aged vinegar was selected as research material in this work, taking polyphenolic compounds as the research object. Firstly, establish a method for polyphenolic content determination, and the extraction process conditions were optimized. This thesis also determined the in vitro antioxidant activity of different extracts based on the the traditional processing of Extra aged vinegar. Analysis of the content of the total phenolic compounds, total flavones and percent of DPPH·scavenging activity during the mature vinegar production. In this paper, main research contents and the results of the study are as follows:(1)Firstly, this topic establish a Folin-Ciocalteu method for polyphenolic content determination, then the conditions were optimized. The results showed the optimum conditions were as following:some volume aqueous solution of barley extract was mixed with 1.5 ml 1 mol/L Folin-Ciocalteu reagent and 2.0 ml 12.5% sodium carbonate solution in 10 ml reaction system with distilled water, then reaction 60 min in temperature of about 30℃,avoid light. Cooling to room temperature, and measure the absorbance at 765 nm against reagent blank.(2)Optimum Technological parameter optimization for the ultrasonic extraction conditions of Shanxi aged vinegar polyphenols were studied by single factor experiment and orthogonal test. Effects of extraction solvent, extraction temperature, extraction time, ratio of material to liquid ratio of to the effects achieved were investigated by using ultrasonic technology. In the single-factor test, based on the orthogonal experiment to determine the optimum extraction conditions.The optimum extraction conditions were established as follows:50% ethanol as solvent, ratio of solvent to material 2:1(V/W), extraction at 40℃for 15min. Under these extraction conditions, the extraction rate is 96.13%.(3)For enrichment of polyphenols, the adsorption and desorption performance of 5 kinds resins were studied and compared, and Amberlite XAD-16 resin was selected for its excellent adsorption and desorption properties. The most appropriate adsorption conditions of Amberlite XAD-16 were:sample concentration 2.0mg/ml, sample pH 5.0 and sample flow velocity lml/min. The adsorbed barley polyphenols could be well eluted 70% ethanol of 4BV elution volume and sample flow velocity lml/min. the extraction rate is 75%.(4)The antioxidant activity of crude extracts, enrichment extract were investigated using different antioxidant tests in vitro. The result showed that the antioxidant activity of samples were affected by the test system, the antioxidant activity would increased with the concentration of samples increased. The reducing power and the hydroxyl free radical scavenging activity and the superoxide anion radical scavenging activity of samples were in this order:enrichment extract> crude extracts>gallic acid>Vc. The DPPH·scavenging activity of samples were in this order:gallic acid> enrichment extract> crude extracts>Vc. Determination of nitrite scavenging activity of samples were in this order:Vc>enrichment extract> crude extracts. Determination of total antioxidant capacity of samples were in this order:gallic acid>Vc>enrichment extract> crude extracts.(5)Changes of the amount of total phenolic compounds, total flavones and percent of DPPH·scavenging activity during vinegar production were mainly studied in this paper. The relative between them was analyzed. The study indicated that amounts of total phenolic compounds and the total flavones have a positive correlation with DPPH·scavenging activity, the correlation coefficients were 0.9340 and 0.9005. Amount of total phenolic compounds, total flavones have a positive correlation with the percent of DPPH·scavenging activity, the correlation coefficients of product line 2 was 0.9770. Amounts of total phenolic compounds has a highly positive correlation with total flavones, the correlation coefficients of product line 3 were 0.9390.Analysis of the sources antioxidant activity, the phenolic compounds and flavones of the raw materials; generate new substance which have a highly antioxidant activity during acetic fermentation process, the Maillard reaction reductive products were main come from smoking solid-substrate fermentation progress and storing progress.This research also indicated that:(1) amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity, so they can be used as discriminate index for Shanxi over aged vinegar. (2) new antioxidant may be formed during acetic acid fermentation period and smoking solid-substrate fermentation process and drench the Vinegar period and be worth further researching.
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