Changes of amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity during vinegar production were studied in this paper.

• 文中研究了镇江香醋生产过程中抗氧化性成分酚类、黄酮类化合物含量及DPPH自由基清除活性的变化,并分析了总酚、总黄酮与DPPH自由基清除活性的相关性。