恒顺香醋固态发酵过程中有机酸的变化分析  

Analysis of organic acids in aerobic solid-fermentation culture of hengshun vinegar

作　　者：张丽娟 许伟 许泓瑜 张晓梅 许正宏[1,2] 

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：《中国调味品》2009年第2期106-109,共4页China Condiment

基　　金：教育部新世纪优秀人才支持计划(No.NCET-07-0380);国家自然科学基金资助项目(No.30600013);863专题项目(No.2007AA02Z203);国家科技支撑计划(No.2006BAD27B09-3)资助

摘　　要：以镇江恒顺醋厂醋醅为实验样品,对其总酸、pH进行了分析,并通过HPLC技术对其中9种有机酸组成及动态变化情况进行了分析。结果表明,醋醅中总酸含量显著上升,pH基本维持在3.6～3.9范围内;从HPLC分析结果我们发现,乙酸、乳酸、琥珀酸、丙酮酸以及总有机酸的含量波动较大,酒石酸、草酸、柠檬酸和富马酸含量变化不显著;而苹果酸随着醋酸发酵的进行却呈下降趋势。The vinegar paste of Zhenjiang Hengshun vinegar was tested in this experiment. The totle acidity and pH of the sample were analyzed. HPLC was used to analyze the contents of nine organic acids during the acetic acid fermentation. The results showed that content of the total acidity in culture increased significantly, but the basic pH is maintained at about 3.6-3.9. The HPLC analysis results indicated that the content of acetic acid, lactic acid, succinic acid, pyruvic acid and organic acid had very large fluctuations; whereas tartaric acid , oxalic acid, citric acid and fumaric acid content did not change significantly; Surprisingly, the content of malic acid showed a downward trend along with the process of acetic acid fermentation.

关 键 词：醋醅 总酸 有机酸 HPLC 

分 类 号：TS264.22[轻工技术与工程—发酵工程]