镇江香醋在陈放过程中功能因子的变化规律研究  

Study on the variation regularity of functional factors in Zhenjiang vinegars during aging

作　　者：李丹亚 许泓瑜 陆震鸣[2] 许伟[2] 许正宏[1] 

机构地区：[1]江南大学医药学院制药工程研究室,江苏无锡214122 [2]江南大学工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品工业科技》2008年第7期219-221,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30600013);江苏省基础研究项目(BK2006019);国家"863"项目(2007AA02Z203)资助

摘　　要：采用HPLC和比色法,对不同陈放时间的镇江香醋中的功能因子的含量进行了测定。研究表明,在陈放过程中镇江香醋中的川芎嗪的含量逐渐上升;黄酮、多酚类物质含量呈现出先下降后上升的趋势。同时,对镇江香醋中的功能因子的变化机理进行了初步探讨。美拉德反应是川芎嗪含量增长的主要原因;降解和络合作用是黄酮、多酚类物质先下降后上升的重要原因之一。The changes of functional factors in Zhenjiang vinegars storied in different years were analyzed by HPLC and colorimetric method. The results showed that the amounts of tetramethylpyrazine were increasing during aging. The total flavones and polyphenols were decreasing at initial time, however, increasing at final time. Also, the mechanisms of the variation of the functional factors in Zhenjiang vinegars were studied. Maillard reaction was the most important reason for the increasing of the tetramethylpyrazine, The changes of total flavones and polyphenols were supposed to the results of dearadation and complexation in Zhenjiang vinegars during aging.

关 键 词：HPLC 比色法 功能因子 川芎嗪 多酚 黄酮 

分 类 号：TS264.22[轻工技术与工程—发酵工程]