荞麦醋发酵过程中芦丁含量变化规律研究  

Changes of rutin content in buckwheat vinegar fermentation

作　　者：杨芙莲[1] 刘旭[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2012年第9期44-46,共3页China Brewing

基　　金：陕西省教育厅专项科研计划(09JK365);陕西省科学技术研究发展计划(2012K02-14)资助

摘　　要：研究了以陕北荞麦为原料酿造食醋过程中主要功能成分芦丁的含量变化。实验表明,在酒精发酵阶段,随着发酵的进行发酵液中芦丁含量呈上升趋势,发酵残渣中芦丁含量呈下降趋势;而在醋酸发酵阶段,发酵液中芦丁含量呈下降趋势,发酵残渣中芦丁含量呈上升趋势。总芦丁含量没有明显变化。The changes of rutin in the vinegar fermentation were investigated. The experiment showed that, during alcoholic fermentation, the rutin content in the broth was increased, while the rutin content in fermentation residue was decreasing. During acetic fermentation, there was a decrease of the rutin content in the fermentation broth and had a rise trend in fermentation residue. The total content ofrutm did not change significantly.

关 键 词：荞麦醋 芦丁 发酵残渣 发酵液 

分 类 号：TS264.2[轻工技术与工程—发酵工程]