Abstract
[Objective] To prepare Tartary buckwheat tangerine peel vinegar from the Tartary buckwheat fumigation obtained by traditional process, and to optimize the vinegar leaching process. [Methods] With the total acid, flavonoid, and polyphenol content as indices, the optimal vinegar leaching process is determined by three single-factor experiments (vinegar to liquid ratio, vinegar leaching temperature, and soaking time) and the response surface optimization experiments. Then, the antioxidant activity of the vinegar is analyzed. [Results] The optimal leaching process of Tartary buckwheat tangerine peel vinegar is as follows:solid-liquid ratio 1:1.5 (g/mL), and soaking for 4 hours at 80℃. Under these conditions, the total acid, flavonoid, and polyphenol content of Tartary buckwheat peel vinegar are 3.72 g/100 mL, 706.4 mg/ 100 g, and 741.5 mg/ 100 g, respectively. The antioxidant capacity of 1.2 mL vinegar is comparable to 0.2% VC. [Conclusion] The Tartary Buckwheat tangerine peel vinegar prepared under the optimal vinegar leaching process can maximize the total acid and flavonoid content, while exhibiting ideal antioxidant activity.
Publication Date
9-25-2025
First Page
172
Last Page
179
DOI
10.13652/j.spjx.1003.5788.2024.81240
Recommended Citation
Xiaojing, WANG; Xuyang, WEN; and Siyu, LI
(2025)
"Leaching process optimization of Tartary buckwheat tangerine peel vinegar and its antioxidant activity,"
Food and Machinery: Vol. 41:
Iss.
8, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2024.81240
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/23
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