山西老陈醋陈酿过程中功能成分的变化研究  

Study on the Changes of Functional Components in Shanxi Aged Vinegar During Various Aging Periods

作　　者：邢晓莹 刘毅[2] 乔羽[3] 王如福[3] 武晓英[1] XING Xiao-ying;LIU Yi;QIAO Yu;WANG Ru-fu;WU Xiao-ying(Department of Biology,Taiyuan Normal University,Jinzhong 030619,China;College of Horticulture(Institute of Horticulture,Shanxi Academy of Agricultural Sciences),Shanxi Agricultural University,Taiyuan 030031,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]太原师范学院生物系,山西晋中030619 [2]山西农业大学园艺学院(山西省农科院园艺研究所),太原030031 [3]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《中国调味品》2021年第8期52-56,共5页China Condiment

基　　金：2020年度山西省高等学校科技创新项目(2020L0527);太原师范学院博士科研启动基金;山西省重点研发计划重点项目(农谷项目201703D211001-06-05)。

摘　　要：对不同陈酿时间的山西老陈醋的功能成分进行了测定与分析,结果表明,随着陈酿时间的延长,山西老陈醋样品中的川芎嗪、总黄酮两项特征指标及总酸、总酯、氨基酸态氮、还原糖、不挥发酸、可溶性无盐固形物常规理化指标的含量均有所增加,陈酿后的食醋口感柔和、色香突出、品质较佳。陈酿是山西陈醋到山西老陈醋所必须经历的环节,新醋在陈酿105 d后,除总酸和川芎嗪外,其他各项指标均已达到国标要求;而醋样中的总酸和川芎嗪含量在陈酿210 d后也已达到国标要求。建议适当缩短山西老陈醋12个月的陈酿周期,提高生产企业的综合经济效益。The functional components of Shanxi aged vinegar during different aging periods are measured and analyzed.The results show that with the extension of aging time,the content of the two characteristic indexes(ligustrazine and total flavonoids)and common physicochemical indexes(total acids,total esters,amino acid nitrogen,reducing sugar,non-volatile acids,soluble salt-free solids)in Shanxi aged vinegar samples is increased.The vinegar after aging have a soft taste,prominent color and aroma and better quality.Aging is a necessary step from Shanxi vinegar to Shanxi aged vinegar.After 105 days'aging,all the other indexes of new vinegar have reached the national standard except total acids and ligustrazine;the content of total acids and ligustrazine in the vinegar samples has also reached the national standard after aging for 210 days.It is suggested that 12-month aging period of Shanxi aged vinegar should be shortened appropriately to improve the comprehensive economic benefits of the production enterprises.

关 键 词：山西老陈醋 陈酿 功能成分 川芎嗪 总黄酮 

分 类 号：TS264.22[轻工技术与工程—发酵工程]