山西老陈醋酿造过程中总黄酮的分析测定  

The Determination and Analysis of Total Flavonoids in Brewing Process of Shanxi Mature Vinegar

作　　者：杨林娥 李婷[1] 张磊[1] 韩建欣[1] 彭晓光[1] 

机构地区：[1]山西省生物研究所,太原030006

出　　处：《中国调味品》2015年第4期118-120,128,共4页China Condiment

基　　金：国家高技术研究发展863计划项目(2011AA10090401);山西省科技攻关项目(20120313030-2)

摘　　要：跟踪山西老陈醋生产线,采集酒精发酵、醋酸发酵、熏醅、淋醋、陈酿等各酿造阶段样品,对其总黄酮含量、酒精含量、总酸含量等指标进行了测定,分析了各指标在山西老陈醋酿造过程中的变化趋势。结果表明:总黄酮在酒精发酵初期即有,但其含量相对较低,随后从醋酸发酵开始,其含量急剧上升,醋酸发酵结束时增加至233.30mg/100g,较酒精发酵初期的36.39mg/100g增加近7倍,陈酿9个月后其含量增加至874.12mg/100g;酒精在酒精发酵第2天即大量生成,酒精发酵结束时含量达到7.0%;总黄酮、总酸在山西老陈醋整个酿造过程中上升趋势显著。Track the production line of Shanxi mature vinegar, collect samples of each brewing stage, including alcohol fermentation, acetic fermentation, smoking solid-substrate, pouring vinegar and ageing, etc. Determine the total flavones content, alcohol content, total acid content and other indexes, analyze the change trends in the brewing process of Shanxi mature vinegar. The results show that the total flavonoids exist at the beginning of alcoholic fermentation, but the content is relatively low with only 36.39 mg/100 g, and then it has a sharp rise from acetic fermentation. At the end of acetic fermentation, the content of total flavonoids increases to 233.30 mg/100 g, increased nearly seven times, after ageing for nine months, its content increases to 874.12 rag/100 g. On the second day of alcohol fermentation, there is a large amount of alcohol generate, at the end of alcoholic fermentation, the content of alcohol reaches 7.0%. All over the brewing process of Shanxi mature vinegar, the content of total flavones and total acid rise significantly.

关 键 词：山西老陈醋 酿造过程 总黄酮 变化分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]