The Difference of Flavonoids and Phenolic Acids in Six Kinds Vinegar

Ying Liu; Ting Jun Ma; Jie Chen

doi:10.4028/www.scientific.net/AMR.998-999.387

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 998-999The Difference of Flavonoids and Phenolic Acids in...

The Difference of Flavonoids and Phenolic Acids in Six Kinds Vinegar

Abstract:

The flavonoids and phenolic acids contents in six kinds vinegar by HPLC were analysised. The results showed that there is no rutin and quercetin content in actual vinegar, while in submerged fermentation the the contents of epicatechin and quercetin in buckwheat vinegar in experiment is 48.93 and 40.56 mg/L. Respectively, the content of caffeic acid and ferulic acid is 0.15 mg/L and 1.85 mg/L.

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Periodical:

Advanced Materials Research (Volumes 998-999)

Pages:

387-390

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.998-999.387

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Online since:

July 2014

Authors:

Ying Liu*, Ting Jun Ma, Jie Chen

Keywords:

Corase Cereals Vinegar, Flavonoids, Phenolic Acids, Submerged Fermentation

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