不同陈酿时间山西老陈醋中功能成分的变化分析  

Analysis of Functional Components During Aging Process of Shanxi Aged Vinegar

作　　者：张磊[1,2] 王争争[1] 李婷[1] 吴光明[1] 李慧[1] 赵欣[1] 杨宇霞[1] 杨林娥[1] 

机构地区：[1]山西省生物研究所,太原030006 [2]山西大学环科所,太原030006

出　　处：《中国调味品》2015年第6期43-46,共4页China Condiment

基　　金：国家"863"计划项目(2011AA10090401);山西科技攻关项目(20120313030-2)

摘　　要：采集传统山西老陈醋生产工艺不同陈酿时间的老陈醋样品,采用高效液相色谱法等现代分析手段,对其功能成分进行分析测定。结果表明:山西老陈醋在陈酿过程中川芎嗪、氨基酸、黄酮类物质的含量都呈逐渐上升趋势。川芎嗪和氨基酸含量的增加,可能与陈酿过程中美拉德反应有关;总黄酮类物质含量的增加,主要是由于黄酮醇配糖体的降解而大幅提高。The changes of functional components of Shanxi aged vinegar with different aging time are analyzed by modern analysis methods such as high performance liquid chromatography and so on.The results show that the amount of tetramethylpyrazine,amino acids and flavones is increasing during aging process.The increase of content of tetramethylpyrazine and amino acids might relate to Maillard reaction,while the increase of flavones content is due to the degradation of flavonol glycosides in Shanxi aged vinegar.

关 键 词：山西老陈醋 川芎嗪 氨基酸 黄酮 

分 类 号：TS264.22[轻工技术与工程—发酵工程]