中国传统固态发酵食醋主要特征风味物质组成分析  

Analysis of Main Characteristic Flavor Components in Chinese Traditional Solid-State Fermented Vinegars

作　　者：郑宇[1] 程程 刘静 刘小菁 谢晓琳 徐迎 宋佳[1] 王敏[1] Zheng Yu;Cheng Cheng;Liu Jing;Liu Xiaojing;Xie Xiaolin;Xu Ying;Song Jia;Wang Min(State Key Laboratory of Food Nutrition and Safety,Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457)

机构地区：[1]食品营养与安全国家重点实验室,工业发酵微生物教育部重点实验室,天津市微生物代谢与发酵过程控制技术工程中心,天津科技大学生物工程学院,天津300457

出　　处：《中国食品学报》2020年第8期237-247,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31671851);“十三五”国家重点研发计划项目(2016YFD0400505);天津市科委项目(16YFZCNC00650,17PTGCCX 00190);天津市农业科技成果转化与推广项目(201701180);天津市教委项目(2018ZD08,TD13-5013);晋中市科技重点研发计划项目(Y182001)。

摘　　要：我国传统食醋历史悠久,工艺独特。由于原料、工艺等方面的差异,所以山西老陈醋、镇江香醋和四川麸醋等传统固态发酵食醋的风味各具特色。本文分析3个地区的37种食醋样品,并结合原料、工艺等对其主要风味物质组成进行分析,再用单位酸度下主要风味物质的滋味活度值表征不同地区食醋的风味物质组成特征。结果表明,乙酸和乳酸是传统食醋中含量最高且风味贡献最大的主体有机酸,其含量占总有机酸含量的80%以上,其中四川麸醋的乙酸/乳酸值较小(1.19±0.15),山西老陈醋的乙酸/乳酸值较高(1.88±0.06);葡萄糖和甘露糖是传统食醋中含量较高的单糖;四川麸醋中单位酸度的氨基酸总浓度最高[(0.34±0.038)g/L/Titer],其中风味贡献最大的为组氨酸。筛选出单位酸度条件下的乙酸、乳酸、谷氨酸、组氨酸、丙氨酸、胱氨酸、甘露糖和乙酸/乳酸值8个指标作为主要特征,根据这8个指标,利用聚类分析方法可有效区分山西老陈醋、镇江香醋和四川麸醋3类固态发酵食醋,3者的类内相似性高于90%,类间相似性低于70%。Chinese traditional vinegar with special technology has a long history.The flavors of Shanxi Extra Aged Vinegar(SEAV),Zhenjiang Aromatic Vinegar(ZAV)and Sichuan Bran Vinegar(SBV),which are produced with solid-state fermentation technology,are different from each other due to the difference of raw materials and the production technology.In this present work,a total of 37 vinegar samples from three regions were analyzed,and the main flavor compounds were compared considering the production material and technology.Particularly,the taste activity value of the flavor compounds in the unit acidity was used to characterize the solid-state vinegars from different regions.The results showed that acetic acid and lactic acid were the main organic acids in traditional vinegar,not only with the highest content but also the greatest flavor contribution.The content of acetic acid and lactic acid account for more than 80%of the total organic acid,the value of acetic acid/lactic acid for SBV is 1.19±0.15,while it is 1.88±0.06 for SEAV.Glucose and mannose are the main monosaccharides in traditional vinegars.The amino acids concentration in SBV of unit acidity is the highest[(0.34±0.038)g/L/Titer],and histidine is of the largest contribution to flavor.Furthermore,a cluster analysis model was established with acetic acid,lactic acid,acetic acid/lactic acid,glutamic acid,histidine,alanine,cystine,and mannose as the characteristic flavor compounds.The solid-state vinegars from three region could be distinguished by using this model.The intra-class similarity of the three vinegars is higher than 90%,and the similarity between classes is less than 70%.

关 键 词：中国传统食醋 固态发酵 有机酸 氨基酸 糖类 聚类分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]