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提高荞麦醋黄酮类化合物含量的研究

YANG Fu-lian,LIU Xu,WU Xuan

Journal of Shaanxi University of Science & Technology(Natural Science Edition)（2013）

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Abstract
研究了荞麦醋酿造中提高黄酮类化合物利用率的两点措施.实验表明,利用盐效应和确定合适的荞麦配比可以显著提高黄酮类化合物的利用率.最佳NaCl浓度为5%,最优荞麦配比为45g/L发酵液.
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Key words
buckwheat vinegar,buckwheat ratio,salt effect
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