提高柑桔果醋中烟酸含量的研究  

The Research on the Improvement of the Nicotinic Acid Content in Citrus Vinegar

作　　者：曹小燕[1] 汪钊[1] 王林福 过生良 

机构地区：[1]浙江工业大学生物与环境工程学院,杭州310014 [2]杭州鑫富药业有限公司,杭州311305

出　　处：《中国食品学报》2006年第4期116-121,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：对柑桔果醋发酵过程中烟酸含量的变化进行了研究。通过对不同发酵条件的比较,结果发现烟酸主要是由酵母代谢产生。证明了柑桔清酒中添加适量酒母与酵母膏进行醋酸发酵,所得果醋的烟酸含量最高,达326mg/L。研究了不同发酵条件对烟酸含量的影响,并使烟酸含量提高至390mg/L。所研制的保健果醋中烟酸含量约为市售米醋的3倍,且黄酮含量较高。In this paper, the nicotinic acid content during the process of liquid-state-deep fermentation using citrus was studied. The experiment showed that the nicotinic acid was mostly produced by the metabolism of yeast. It also improved that the condition of using filtrated citrus wine added with the activated yeast solution and yeast extract during vinegar fermentation could produce the citrus vinegars which have the highest nicotinic acid content reached 326 mg/L after compared with other conditions which was used on vinegar fermentation. Then researching in the effect from the variation of different conditions to the nicotinic acid content to perform optimization ration of recipe, confirming the best compose of acetic acid production： fermented time 72 h; relative filling capacity 1/10, yeast extract 0.8%, the activated yeast solution 4%, the size of strain＇s inoculation 7%, and advancing the nicotinic acid content of fruit vinegars to 390 mg/L. And found that the process of producing the nicotinic acid was close relative with the degree of aeration during the fermentation. The comparing with health protection citrus vinegars to the common rice vinegar showed that the nicotinic acid content of health protection citrus vinegars was three times of the common rice vinegar＇s, and the flavone content of health protection citrus vinegars was also relatively high.

关 键 词：果醋 柑桔 发酵 烟酸 

分 类 号：TS264.22[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]