不同酿造阶段永春老醋中基本成分测定及分析  

Determination and Analysis of Basic Components in Yongchun Aged Vinegar at Different Brewing Stages

作　　者：王晓辉 程永强 马应伦 俞晓峰 徐巧 陈洪彬 WANG Xiao-hui;CHENG Yong-qiang;MA Ying-lun;YU Xiao-feng;XU Qiao;CHEN Hong-bin(College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362000,China;Hangzhou Puyu Technology Development Co.,Ltd.,Hangzhou 311305,China;Fujian Yongchun Aged Vinegar Industry Co.,Ltd.,Quanzhou 362600,China)

机构地区：[1]泉州师范学院海洋与食品学院,福建泉州362000 [2]杭州谱育科技发展有限公司,杭州311305 [3]福建永春老醋醋业有限责任公司,福建泉州362600

出　　处：《中国调味品》2024年第7期158-164,共7页China Condiment

基　　金：泉州市科技计划项目(2020C062)。

摘　　要：通过对不同酿造阶段的原菌种发酵醋和新菌种发酵醋的基本理化成分、功能性成分进行研究分析来掌握老醋酿造过程中的物质演变规律。结果表明,在不同老醋发酵过程中有机酸组成和氨基酸种类有所差别。不同酿造阶段的原菌种发酵醋氨基酸总含量随着陈酿时间的增加呈现先增加后平稳的趋势。功能老醋氨基酸总含量高于普通老醋,功能老醋氨基酸总含量最高达1.23 g/100 g,普通老醋氨基酸总含量最高达0.98 g/100 g。在普通老醋中并未检出洛伐他汀及其酸式物,在功能老醋中检测出1.6μg/mL的酯式洛伐他汀和1.6μg/mL的酸式洛伐他汀。普通老醋中川穹嗪含量随着陈酿年份的增加而逐渐增加,功能老醋中川穹嗪含量(1.382μg/mL)低于普通老醋。功能老醋和普通老醋中γ-氨基丁酸含量差别不大。The basic physicochemical components and functional components of vinegar fermented with original strains and vinegar fermented with new strains at different brewing stages are studied and analyzed to master the material evolution rule in the brewing process of aged vinegar.The results show that the composition of organic acids and types of amino acids are different during the fermentation of different aged vinegar.The total content of amino acids of the vinegar fermented with original strains shows a trend of increasing firstly and then stabilizing with the increase of brewing time.The total content of amino acids of functional aged vinegar is higher than that of ordinary aged vinegar.The highest total content of amino acids of functional aged vinegar is 1.23 g/100 g and the highest total content of amono acids of ordinary aged vinegar is 0.98 g/100 g.Lovastatin and its acidic compounds are not detected in ordinary aged vinegar,but 1.6μg/mL of ester lovastatin and 1.6μg/mL of acidic lovastatin are detected in functional aged vinegar.The content of tetramethylpyrazine in ordinary aged vinegar increases gradually with the increase of aging year,and the content of tetramethylpyrazine(1.382μg/mL)in functional aged vinegar is lower than that in ordinary aged vinegar.There is no significant difference in the content ofγ-aminobutyric acid between functional aged vinegar and ordinary aged vinegar.

关 键 词：永春老醋 理化成分 功能性成分 洛伐他汀 变化规律 

分 类 号：TS264.22[轻工技术与工程—发酵工程]