山西老陈醋陈酿过程中挥发性香气物质和功能物质的变化规律  

Changes of volatile aroma substances and functional substances in Shanxi aged vinegar during aging process

作　　者：孙晓琪 王宏霞 张慧如 任晓荣 郭鑫磊 许女[1] SUN Xiaoqi;WANG Hongxia;ZHANG Huiru;REN Xiaorong;GUO Xinlei;XU Nv(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Fuyuan Chang Shanxi Aged Vinegar Group Co.,Ltd.,Jinzhong 030600,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西福源昌老陈醋有限公司,山西晋中030600

出　　处：《中国酿造》2023年第3期34-40,共7页China Brewing

基　　金：山西省重点研发计划(201903D221037);晋中市科技重点研发计划(农业)(Y212002)。

摘　　要：对山西老陈醋样品的理化指标、挥发性香气物质及功能物质含量进行测定,并探讨其在不同陈酿时间的变化规律。结果表明,随着陈酿时间在0.5~10年增加,总酸、总酯、氨基酸态氮、氯化钠、还原糖、可溶性固形物、可溶性无盐固形物的含量均呈增长趋势,陈酿10年分别达到11.45 g/100 mL、6.29 g/100 mL、1.17 g/100 mL、1.63 g/100 mL、4.31 g/100 mL、62.00 g/100 mL、53.37 g/100 mL。陈酿样品共检出57种挥发性香气物质,其中酯类含量呈先减少后增加的趋势,酸类含量呈减少趋势,其他类呈增加趋势。陈酿过程中功能物质均呈增长趋势,在陈酿10年最高,总酚、总黄酮、川芎嗪含量分别达到298.62 mg/100 mL、503.62 mg/100 mL、121.79μg/mL。从理化指标、总酚和总黄酮变化来看,陈酿10年最好;从挥发性香气物质、川芎嗪及乙偶姻变化来看,则陈酿5年为宜。The physicochemical indexes,volatile aroma substances and functional substances contents of Shanxi aged vinegar during aging process were determined,and the change rule at different aging stage was discussed.The results showed that the contents of total acid,total ester,amino nitrogen,sodium chloride,reducing sugars,soluble solids and soluble salt-free solids showed an increasing trend as the aging years increased from 0.5 to 10 years,which were 11.45 g/100 ml,6.29 g/100 ml,1.17 g/100 ml,1.63 g/100 ml,4.31 g/100 ml,62.00 g/100 ml and 53.37 g/100 ml at the 10th year of aging,respectively.A total of 57 volatile aroma substances were detected in the Shanxi aged vinegar aging process,of which the esters content decreased first and then increased,the acids content decreased,and other types increased.During the aging process,the functional substances showed an increasing trend,with the highest content in the 10th year of aging,and the contents of polyphenols,flavonoids and ligustrazine were 298.62 mg/100 ml,503.62 mg/100 ml and 121.79μg/ml,respectively.According to the changes of physicochemical indexes,total phenols and total flavonoids,the Shanxi aged vinegar aged for 10 years was the optimal.According to the changes of volatile aroma substances,ligustrazine and acetoin,the Shanxi aged vinegar aged for 5 years was the optimal.

关 键 词：山西老陈醋 陈酿 挥发性香气物质 功能物质 变化规律 

分 类 号：TS264.2[轻工技术与工程—发酵工程]