传统工艺山西老陈醋发酵及熏蒸过程中风味与功能成分的变化分析  

Change of flavor and functional components in Shanxi aged vinegar during fermentation and fumigation with traditional technology

作　　者：陈涛[1] 桂青[1,2] 郭俊陆 王正刚 陈福生[1,4] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]中国热带农业科学院椰子研究所,海南文昌571339 [3]山西老陈醋集团有限公司,山西太原030013 [4]环境食品学教育部重点实验室,湖北武汉430070

出　　处：《中国酿造》2017年第2期15-20,共6页China Brewing

基　　金：科技部国际科技合作与交流专项(2014DFG32380);武汉市国际科技合作计划(2015030809020368);华中农业大学自主科技创新基金项目(2662014PY034)

摘　　要：探讨了山西老陈醋发酵及熏蒸过程中风味及功能性成分的含量及变化。结果表明,醋醅中酸、酯类含量较高,醛、酮和杂环类化合物的含量较低。熏蒸阶段,乙酸、庚酸含量增加,其他挥发酸的含量降低,醛、酮和杂环类的种类明显增加。多酚、黄酮的含量在酒精发酵阶段分别由1.42 g/100 g、17.10 mg/100 g增至2.07 g/100 g、34.48 mg/100 g,随后变化较小;游离阿魏酸的含量在酒精发酵第1~3天由9.34μg/g降至0.59μg/g,第4~16天基本不变,随后由19.49μg/g增至66.54μg/g。结合态阿魏酸的含量在酒精发酵阶段由634.75μg/g降至421.42μg/g,醋酸发酵前期增至1 607.5μg/g,随后缓慢降低;川芎嗪在发酵的第22天开始检测到,第31天达到5.26μg/g。γ-氨基丁酸含量在酒精发酵阶段由30.70 mg/100 g增至119.78 mg/100 g,随后其含量缓慢降至43.45 mg/100 g。The flavor components and functional components of Shanxi aged vinegar during fermentation and fumigation process were researched. Results showed that in the fermented grains of vinegar, the contents of acids and esters were high, while the contents of aldehydes, ketones and heterocycles were low. In the fumigation stage, the content of acetic acid and heptylic acid increased and other volatile acids decreased, and the varieties of aldehydes, ketones and heterocycles obviously increased. The contents of polyphenols and flavonoids increased from 1.42 g/100 g, 17.10 mg/100 g to 2.07 g/100 g and 34.48 mg/100 g during alcoholic fermentation stage respectively, and had no obvious change subsequently. The free ferulic acid content decreased from 9.34 μg/g to 0.59 μg/g in 1-3 d, then had little change fi＇om the 4-16 d, during alcoholic fermentation stage; and the free ferulic acid content increased from 19.49 μg/g to 66.54μg/g subsequently. The conjugated ferulic acid content decreased from 634.75 μg/g to 421.42 μg/g during alcoholic fermentation, while increased to 1 607.5 μg/g at early-stage of acetic acid fermentation process, then decreased slowly. Ligustrazin was detected until the 22 d, and increased to 5.26 μg/g on the 31 d. The content of γ-aminobutyric acid increased obviously from 30.70 mg/100 g to 119.78 mg/100 g in alcoholic fermentation stage, and decreased slightly to 43.45 mg/100 g subsequently.

关 键 词：山西老陈醋 传统工艺 风味成分 功能成分 分析 

分 类 号：TS264[轻工技术与工程—发酵工程]