山西老陈醋醋酸发酵过程中有机酸的变化分析  

Analysis of organic acids in aerobic solid-fermentation culture of Shanxi Super-Mature Vinegar

作　　者：吕艳歌[1] 马海乐[1] 张志燕[1] 孟廷廷[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国酿造》2013年第5期55-58,共4页China Brewing

基　　金：江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：以山西老陈醋醋醅为实验样品,对其水分含量、pH值、总酸度进行了分析,并通过高效液相色谱技术（HPLC）对其中9种有机酸的组成及动态变化进行了分析。结果表明,醋醅中水分含量较高,始终维持在61%~64%之间;总酸度上升趋势显著,在6.37%~12.17%之间波动;pH值则一直维持在3.5~3.8之间。HPLC分析结果表明,乙酸、乳酸、琥珀酸、苹果酸以及总有机酸的含量增长趋势较明显,草酸、酒石酸、丙酮酸与富马酸在发酵过程中含量不高,且变化趋势不明显。In the experiment,the research objects were the different ferment stage of solid-fermenters of Shanxi Super-Mature Vinegar.Main physicochemical indexes（moisture content,total acidity and pH value） and sour substances（organic acids） were analyzed.The results showed that during the fermentation process of the solid-fermenters of vinegar the moisture content between 61% and 64% was determined,pH value was between 3.52 and 3.72,the acidity was between 6.37% and 12.17%.The HPLC analysis results indicated that the content of acetic acid,lactic acid,succinic acid,malic acid and tatol organic acid showed a obvious growth trend along with the process of acetic acid fermentation,the content of oxalic acid,tartaric acid,pyruvic acid and fumaric acid in the fermentation process was not high,and the change trend was not obvious.

关 键 词：醋醅 有机酸 高效液相色谱技术 

分 类 号：TS264.2[轻工技术与工程—发酵工程]