Comparative Study On The Functional Properties Of Buckwheat Vinegar

The antioxidant activities of vinegar are related to many factors, especially raw materials,so it is important to choose an antioxidant raw material for production of healthy vinegar. Tostudy the different buckwheat vinegar in vitro antioxidative properties, buckwheat with huskand buckwheat unwith husk have been used to ferment vinegar by liquid deep layerfermentation. Including detect total antioxidant activities, determine effect of husk onantioxidant activities of buckwheat vinegar; Determine effect of husk on buckwheat vinegarDPPH scavenging、DPPH half scavenging rate; Detect polyphenol content, comparison theeffect of polyphenol content and antioxidant activities. Detect rutin and quercetin content intartary buckwheat vinegar during fermentation process, determine the effect of time andatmosphere on rutin and quercetin; Through to study on buckwheat vinegar effects ofreducing obesity and blood lipids of the small white rat. In the end, detect crude protein、mineral content、total anti-oxidant ability and DPPH scavenging, if the buckwheat residuehave been used recycled,there is a greater economic benefits.The main conclusions of theexperiment are as follows:(1) Two buckwheat vinegar made of buckwheat all had certain antioxidant activities.Different buckwheat had different antioxidant activity. With the sample amount increasesscavenging effect of strengthening, showing a dose-effect relationship. The total antioxidantactivity and the DPPH· radical scavenging effect of the vinegar made from buckwheatwith husk were both higher than buckwheat vinegar unwith husk. Buckwheat vinegar hadhigher antioxidant activity and lower cost. Husked buckwheat can be used as the brewing rawmaterials of health protection functional buckwheat vinegar.（2）Animal experiments showed that buckwheat vinegar could reduce obesity and bloodlipids. Compare with nutrition group,the fat weight and coefficient of the small white rataround its genitals in buckwheat group reduced obviously. Total cholesterol, triglyceride,arteriosclerosis index of the small white rat in buckwheat group were both lower than innutrition group. （3）The crude protein in buckwheat residue were higher than in buckwheat，so, morecrude protein concentrate in buckwheat residue can be proved. The crude protein、the totalanti-oxidant activity and DPPH scavenging effect of the buckwheat residue were higher thanbuckwheat vinegar unwith husk. If the buckwheat residue have been used recycled,there is agreater economic benefits.