Research On Antioxidant Effect And Anti-ACE Activity Of Shanxi Aged Vinegar

Having the high reputation "the first vingar", Shanxi Aged vingar is very famous at home and abroad with its excellent color and taste. It is very valuable intangible cultural heritage. The xunpei process of Shanxi aged vinegar is a very important part during the produce process. The Maillard reaction and it’s products accorded in xunpei could give Shanxi aged vinegar amazing color and aroma flavor. Furthermore, the Maillard reaction products played an extremely important role in the formation of health function of Shanxi aged vinegar. The experiment selects the shanxi aged vinegar as the research object, focus on the influence of the Maillard reaction products melanoidins on the change rule of Shanxi aged vingar’s antioxidant activity and anti-hypertensive activity. The experiment explore the correlation between the polyphenols in Shanxi aged vingar and their biological activity. The research study of three aspects:the antioxidant activity of Maillard reaction products and its components, the correlation between polyphenol content and antioxidant capacity of Shanxi aged vingar, the effect of xunpei process and melanoidins’ components on the anti-ACE activity of Shanxi aged vingar. The research and results obtained:(1) According ultrafiltration membrane separation technology, get the extract of melanoidins of Shanxi aged vingar. Further, through high ionic strength (NaCl) process on melanoidins, dissociate the melanoidins(M10KD) into two parts-- melanoidins skeleton (pure melanoidins, PM) and bounded melanoidins compounds (BMC). Compared the antioxidant capacity of M10KD, PM and BMC. The results showed that melanoidins (M10KD), and its two components (PM and BMC) possess good antioxidant activity. Under the same mass concentration, the antioxidant capacity of M10KD, PM and BMC is: BMC> PM> M10KD.In addition, the polyphenol content of melanoidins and antioxidant capacity has a significant positive correlation(R=0.999, p<0.05). Suggest that the antioxidant capacity of Shanxi aged Vinegar is mainly provided by the BMC.(2) The research use size exclusion chromatography on melanoidins and one of its components-PM, get different molecular weight materials. The materials were measured antioxidant capacity and polyphenol content, and test the correlation between antioxidant capacity and polyphenol content. The results showed that put SEC on M10KD, the materials’ polyphenol content and antioxidant capacity has a significant positive correlation (RM= 0.783, p<0.01). Similarly, put SEC on PM, the materials’polyphenol content and antioxidant capacity has a significant positive correlation (RPM=0.953, p<0.01). The results showed that the antioxidant capacity of Shanxi Aged vinegar is mainly provided by the polyphenol (non-covalently linked to the core structure). In the Maillard reaction, melanoidins skeleton evolved, as the reaction proceeds, the polyphenols of the raw material, linked to the melanoidins’core structure in the form of non-covalently, resulting in melanoidins has a certain amount of polyphenols, so melanoidins show stronger antioxidant, and polyphenols and melanoidins can be separated under the complex effect of a certain ionic strength of NaCl.(3) The research measure the anti-ACE activity of melanoidins and melanoidins components. Under the same mass concentration, the anti-ACE activity of M10KD, PM and BMC is:PM> M10KD>BMC. Contrary to the behaviour previously observed for antioxidant activity, PM exert higher inhibition over ACE than their related melanoidin; in addition quite similar activities where found between melanoidins and pure melanoidins. These findings could support the idea that the main inhibitory activity is located at the melanoidin core, which is partially blocked by the BMC, then giving rise to a lower activity of the melanoidin. The anti-ACE activity of Shanxi aged Vinegar is mainly provided by the melanoidin core. It’s mechanism may be due to their metal chelating properties, melanoidins acts as a noncompetitive inhibitor of ACE.(4) On the other hand, The ACE inhibitory activity of Shanxi Aged vinegar were higher after different xunpei processes, suggesting xunpei is benefit to improve anti-ACE activity of Shanxi Aged vinegar. Moreover, on anti-ACE activity, the new technology 100℃ xunpei process was apparently superior to the other process. The results suggest that based on the traditional xunpei temperature (80-90℃), raising the temperature In a reasonable range can not only greatly shorten the time of xunpei processes, but also increase the anti-ACE activity of Shanxi Aged vinegar. In terms of anti-ACE activity, the new technology 100℃ is worth of development.