柑橘果醋发酵条件的优化及其成分分析  

Optimization of Fermentation Conditions of Citrus Fruit Vinegar and Analysis of Its Components

作　　者：杨馨悦 杨宇驰 周秀娟 薛桂新[1] YANG Xin-yue;YANG Yu-chi;ZHOU Xiu-juan;XUE Gui-xin(College of Agriculture,Yanbian University,Yanji 133002,China;Jilin Provincial Product Quality Supervision and Inspection Institute,Changchun 130012,China)

机构地区：[1]延边大学农学院,吉林延吉133002 [2]吉林省产品质量监督检验院,长春130012

出　　处：《中国调味品》2020年第10期75-79,共5页China Condiment

基　　金：柑橘醋产业化关键技术研究(2018222409000036)。

摘　　要：以柑橘为原料,采用液态表面发酵法酿制柑橘果醋,在酒精度为6%的条件下通过正交试验确定了营养盐含量0.10%、底酸含量0.8%、发酵温度34℃为最佳优化组合。优化后的柑橘果醋总黄酮含量达到84.45 mg/L,总酚含量达到500.00 mg/L;在检测的4种有机酸中,乳酸含量远高于柠檬酸、苹果酸、酒石酸;在检测的10种单体酚中,槲皮素、表儿茶素、儿茶素含量高于其他单体酚。The citrus fruit vinegar is brewed by liquid-state surface fermentation method using citrus as the raw material.The optimum combination of nutritive salt content 0.10%,base acid content 0.8%and fermentation temperature 34℃is determined by orthogonal test under the condition of alcohol content 6%.After optimization,the total flavonoids content of citrus fruit vinegar reaches 84.45 mg/L and the content of total phenols reaches 500.00 mg/L.Among the four organic acids tested,the lactic acid content is much higher than that of citric acid,malic acid and tartaric acid.Among the ten kinds of monomeric phenols,the content of quercetin,epicatechin and catechin is higher than that of other monomeric phenols.

关 键 词：柑橘果醋 液态发酵法 发酵条件 优化 成分分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]