天麻醋发酵工艺优化及成分分析  

Optimization of Fermentation Process and Composition Analysis of Gastrodia elata Vinegar

作　　者：张弛 贺阳[1] 姜禹辰 贾元隆 张薇[1] 文连奎[1] ZHANG Chi;HE Yang;JIANG Yu-chen;JIA Yuan-long;ZHANG Wei;WEN Lian-kui(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2022年第21期154-161,共8页Food Research and Development

摘　　要：以天麻为原料,利用单因素结合响应面法优化天麻醋液态发酵工艺,采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析天麻醋香气成分。结果表明:在发酵温度32.6℃、醋酸菌接种量0.56%、初始pH4.6条件下天麻醋的醋酸含量可达到4.23 g/100 m L。天麻醋中共鉴定出32种香气成分,其中酸类物质4种(27.46%)、酯类物质9种(18.29%)、醇类物质6种(14.82%)、酚类物质5种(13.26%)、醛酮类物质5种(5.37%)、杂环类物质1种(0.18%)、其他类物质2种(0.18%)。制得的天麻醋色泽清亮,兼具天麻独有气味与浓郁醋香,酸度适宜口感柔和。The single-factor experiments combined with response surface methodology were employed to optimize the liquid fermentation process of vinegar prepared from Gastrodia elata,and the headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to analyze the aroma components of G. elata vinegar. The results showed that the acetic acid content of G. elata vinegar reached4.23 g/100 mL under the following optimized conditions:fermentation temperature of 32.6 ℃,acetic bacteria inoculum amount of 0.56%,and initial pH4.6. Thirty-two types of aroma components were identified in G. elata vinegar,including four types of acids(27.46%),nine types of esters(18.29%),six types of alcohols(14.82%),five types of phenols(13.26%),five types of aldehydes and ketones(5.37%),one type of heterocyclic substance(0.18%),and two types of other substances(0.18%). The obtained G. elata vinegar was clear in color and possessed both the unique smell of G. elata and the rich vinegar aroma,with suitable acidity and soft taste.

关 键 词：天麻 醋 发酵工艺 香气 顶空固相微萃取-气相色谱-质谱 

分 类 号：TS264.22[轻工技术与工程—发酵工程]