山西老陈醋酿造过程四甲基吡嗪形成规律及稳定性研究  

The formation and stability of tetramethylpyrazine in the brewing process of Shanxi aged vinegar

作　　者：王家东[1] 刘丹彤 王馨宇 冯智伟 谢三款 郑宇[2] 何静 WANG Jiadong;LIU Dantong;WANG Xinyu;FENG Zhiwei;XIE Sankuan;ZHENG Yu;HE Jing(School of Pharmaceutical Engineering Xinyang Agriculture and Forestry University,Xinyang 464000,China;State Key Laboratory of Food Nutrition and Safety,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China;COFCO-Oils R&D Center,Tianjin 300452,China)

机构地区：[1]信阳农林学院制药工程学院,河南信阳464000 [2]天津科技大学生物工程学院,食品营养与安全国家重点实验室,天津300457 [3]中国食品发酵工业研究院有限公司,北京100015 [4]中粮油脂研发中心,天津300452

出　　处：《食品与发酵工业》2022年第15期62-68,共7页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(32072203);天津合成生物技术创新能力提升计划项目(TSBICIP-KJGG-016-03);天津市科技计划项目(21ZYJDJC00030)。

摘　　要：四甲基吡嗪是山西老陈醋中重要的风味与功能物质之一,该文对山西老陈醋整个酿造过程中四甲基吡嗪变化规律进行了分析。醋酸发酵和熏醅阶段是其含量增加的主要阶段。进一步分析了乙偶姻、双乙酰、铵以及16种氨基酸等四甲基吡嗪主要前体化合物在醋酸发酵阶段的变化规律,重点分析了温度对四甲基吡嗪生成及其稳定性的影响。结果表明,熏醅过程四甲基吡嗪处于生成和降解的动态平衡,高温和乙酸是四甲基吡嗪降解的主要原因。95℃熏醅3 d时四甲基吡嗪含量与85℃和105℃条件下熏醅相比分别提高30%和17%,总酯含量提高9%和10%,并且增加了酯类、酮类、醛类和杂环类风味物质相对含量,总酸、还原糖和氨基态氮等指标无显著差异,说明95℃熏醅温度更有利于四甲基吡嗪等风味物质的积累。Tetramethylpyrazine(TMP)is one of the important flavor and functional substances in Shanxi aged vinegar(SAV).In this paper,the formation of TMP in the whole brewing process of SAV was analyzed.The results showed that TMP mainly accumulated in the stages of acetic acid fermentation and fumigation.Therefore,the changes of precursors for TMP formation,including acetoin,diacetyl,ammonium nitrogen,and amino acids,were analyzed.In particular,the effect of temperature on the formation and stability of TMP was investigated.The results showed that TMP was in a dynamic balance between formation and degradation in the fumigation process,which was mainly affected by temperature and acidity.When compared with those fumigated at 85 and 105℃,the TMP concentration in Cupei fumigated at 95℃for 3 d increased by 30%and 17%,and the total ester concentration increased by 9%and 10%,respectively.The relative concentrations of esters,ketones,aldehydes,and heterocyclic flavor substances were also increased.There were no significant differences in total acid,reducing sugar,and amino nitrogen when fumigated under there different temperatures.Those results indicated that fumigation under 95℃contributed to the accumulation of TMP and the other flavor compounds.

关 键 词：四甲基吡嗪 乙偶姻 山西老陈醋 稳定性 香气轮 

分 类 号：TS264.22[轻工技术与工程—发酵工程]