Studies On The Brewing Techniques Of Apricot For Kernel Flesh Vinegar And Its Health-Care Function

This research analyzed and mensurated the main nutritional components of the apricot for kernel,and used it as the raw material to brew vinegar.Then analyzed and mensurated some physical and chemical properties of the vinegar, and also maked some research on antioxidant of the vinegar. Experiment on white mice was also the important part of our research to study on the effect of apricot for kernel vinegar on the reducing obesity and reducing blood lipids function; the main results are as following:1. Compared with other common fruits, apricot for kernel is rich in Organic acid, Protein, Fat, Vitamin C, Pectic, Polyhydroxybenzene ,Calcium, Kalium, Iron, Selenium, Manganese and so on, however, it is poor in sugar. Apricot for kernel has capacious foreground because it is a kind of food material which possesses nutritional and health keeping characteristics.2. The kinds of microorganism on the surface of the material are very abundant, but after the flesh is crushed to slurry and is sealed in the fermented jar, bacterial and mildew are prohibited and yeast multiply very quickly. At last, there are only yeast, actobacters, and lactobacillus living in slurry, so flesh of the apricot for kernel can be stored for more than half one year at leastas the material used to produce vinegar or wine.3. Added proper mixed sugar, 2‰pectic enzyme and 2‰yeast to the crushed apricot slurry to producing apricot wine, then made the wine to change into vinegar in fermented jar designed by ourselves, finally, adopted tiny orifices membrane to filtrate, shell polysaccharide or mixed albumen liquid to clarify, and 85℃,15min to sterilize, we can get high quality fruit vinegar accorded with national standard.4. The optimal prescription we selected to produce apricot vinegar through orthogonal design test was: acidity 0.6g/100ml, lati-calcium0.15%, albumen sugar0.09%, high maltose8%, apricot essence0.01%, ethylic malt hydroxybenzene 0.0045%.5. The apricot vinegar has higher antioxidation ability, total antioxidation ability and eliminating (DPPH·)ability are much higher than persimmon vinegar and apple vinegar.6. To used nutritional fodder that is rich in fat to establish two models: one is fat caused by high nutrition, the other is high blood fat. We used these two models to do some research on the function of reducing obesity and reducing blood lipids of apricot for kernel vinegar and buckwheat vinegar. In the experiment on white mice, some indexes, including the weight growth velocity, total fat, fat coefficient, cholesterol level, triglyceride, low density lipoprotein cholesterol (LDL-C) and atherogenic index, were determined. All indexes of nutrition group had increased significant than that of normal group(P<0.05), indicated that animal weight-reduce model and reducing blood lipids model we used was feasible and successful. Compared the results of weight growth velocity, total fat and fat coefficient between nutrition group and vinegar-feed group, the vinegar-feed group had lower level, showed that apricot for kernel vinegar and tartary buckwheat vinegar would help to restrain the weight growth and adipose tissue formation. The content of cholesterol level, triglyceride and atherogenic index of vinegar group were also lower than that of nutrition group, indicated that apricot for kernel vinegar and buckwheat vinegar could prevent arteriosclerosis, helpful in reducing blood lipids content in the serum, and the former was even better.