苦荞醋生料发酵过程中主要功能成分的变化规律  

Study on variations of main function ingredients in the tartary buckwheat vinegar fermentation process with uncooked material

作　　者：李云龙[1] 胡俊君[1] 李红梅[1] 陕方[1] 边俊生[1] 孙秋雁[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《食品工业科技》2011年第12期218-220,225,共4页Science and Technology of Food Industry

基　　金：国家现代农业燕麦荞麦产业技术体系项目(CARS-08-D-2);山西省科技攻关课题(20100311066-2)

摘　　要：研究了苦荞醋生料发酵工艺各生产阶段总黄酮、多酚、γ-氨基丁酸(GABA)、D-手相肌醇(D-CI)含量的变化。结果表明:生料制醋酒精发酵阶段是这些功能成分的有效积累阶段;醋酸发酵阶段,总黄酮、总酚含量随着发酵时间的延长,呈逐渐下降趋势,GABA含量基本维持不变,而D-CI含量有明显的提高;熏醅阶段,多酚含量呈先增加后平缓的趋势,其余成分明显下降。通过了解苦荞醋生料发酵工艺过程中各个功能成分的变化规律,以便为改进工艺,提高醋中的功能成分含量,为开发功效更好的苦荞醋新产品提供科学依据。The variation of total flavonoids,polyphenol,γ-amino butyric acid（GABA）and D-Chiro-Inositol（D-CI）contents in the tartary vinegar fermentation process with uncooked material was investigated. The results showed that the alcoholic fermentation was a stage for these function ingredients accumulation. During acetic acid fermentation,flavonoids and polyphenol contents decreased during fermentation with almost constant GABA content. But the D-CI significantly increased. Polyphenol content increased at first and then varied in a very small range during fumigating stage,while other ingredients decreased remarkably. The objective of this research was to provide scientific basis for vinegar process improvement,function ingredients increasing in vinegar and new tartary vinegar production development with higher efficacy.

关 键 词：苦荞醋 生料发酵 功能成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]