不同品种红枣酿醋的品质差异分析  

Analysis of Quality Differences of Jujube Vinegar Brewing with Different Cultivar of Jujube

作　　者：张莹 孟园 马艳蕊 贾田怡 梁怀尹 张一鸣 刘光鹏[2,4] 初乐 ZHANG Ying;MENG Yuan;MA Yanrui;JIA Tianyi;LIANG Huaiyin;ZHANG Yiming;LIU Guangpeng;CHU Le(Shandong Agriculture and Engineering University,Jinan 250100,China;Jinan Fruit Research Institute all China Federation of Supply and Marketing Co-operatives,Jinan 250200,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Department of Forestry Engineering,Northwest A&F University,Xianyang 712100,China)

机构地区：[1]山东农业工程学院,山东济南250100 [2]中华全国供销合作总社济南果品研究所,山东济南250200 [3]华中农业大学,湖北武汉430070 [4]西北农林科技大学,陕西咸阳712100

出　　处：《食品工业科技》2024年第20期300-311,共12页Science and Technology of Food Industry

基　　金：海右计划产业领军人才本土类(创新团队):泉城特色果品基料高值加工关键技术研究与装备开发;山东省科技型中小企业创新能力提升工程项目(2023TSGC0906)。

摘　　要：为研究不同红枣品种酿制枣醋的品质差异,本文以6个不同品种红枣酿制的枣醋为研究对象,通过枣醋基本理化成分(如pH、总酸、总酚和总黄酮)、色泽、体外功能活性(抗氧化能力和降血脂能力)、有机酸、氨基酸及挥发性香气成分分析,并结合电子鼻和感官评价对6种枣醋进行了综合评价。结果表明,不同红枣酿制的枣醋品质存在明显差异。具体表现为:在理化分析方面,以新疆灰枣醋的总酸和总黄酮含量均为最高,分别为54.87 g/L和1168.84 mg RE/L,新疆骏枣枣醋的总酚含量最高,为1815.63 mg GAE/L;河南灵宝大枣醋和阜平大枣醋具有较好的色值,新疆骏枣醋表现出最好的抗氧化和降血脂功能活性,阜平大枣醋的总有机酸含量最低,含量为47.07 g/L。新疆灰枣醋和新疆骏枣醋具有较高的必需氨基酸和总氨基酸含量,而河北阜平大枣醋氨基酸含量较低。6种枣醋共检测出41种挥发性香气,不同枣醋间所含有的挥发性香气在种类和含量上都存在一定的差异。感官评价表明,6种红枣醋的感官存在一定的差异性,6种红枣均适合酿制枣醋,其中新疆灰枣醋的感官接受度最佳。综上所述,不同品种红枣酿制枣醋的品质存在一定差异,新疆骏枣醋的高功能活性,更适合作为功能性果醋;而基于新疆灰枣醋的高感官接受度,新疆灰枣也非常适合枣醋的加工。To study the quality discrepancy of jujube vinegar brewed from different jujube varieties,six types of jujube vinegar made from different varieties of jujube were evaluated by the analysis of basic physicochemical components(such as pH,total acid,total phenol and total flavone),color,in vitro functional activity(antioxidant capacity and lipid-lowering ability),organic acids,amino acids,and volatile aroma components,combined with electronic nose and sensory evaluation.The results showed that there were significant differences in the quality of jujube vinegar brewed from different jujubes.In terms of physical and chemical analysis,the total acid and total flavonoids of Xinjiang jujube vinegar were the highest,which were 54.87 g/L and 1168.84 mg RE/L,respectively.By contrast,the total phenolic content of Xinjiang Jun-jujube jujube vinegar was the highest,which was 1815.63 mg GAE/L.Henan Lingbao jujube vinegar and Fuping jujube vinegar had better color values.Xinjiang Jujube vinegar showed the best antioxidant and lipid lowering activities.Fuping jujube vinegar had the lowest total organic acid content of 47.07 g/L.Xinjiang gray jujube vinegar and Xinjiang Jun-jujube vinegar had higher essential amino acid and total amino acid content,while Hebei Fuping jujube vinegar had lower amino acid content.A total of 41 volatile aromas were detected in 6 kinds of jujube vinegar,and there were certain differences in the types and contents of volatile aromas contained in different kinds of jujube vinegar.The sensory evaluation showed that all jujubes were suitable for brewing jujube vinegar,among which Xinjiang Hui-jujube vinegar had the best sensory acceptance.In summary,there were certain differences in the quality of 6 kinds of jujube vinegar.The high functional activity of Xinjiang Jun-jujube vinegar made it more suitable as a functional fruit vinegar.Based on the high sensory acceptance of Xinjiang Hui-jujube vinegar,the Xinjiang Hui-jujube would be suitable for the vinegar processing too.

关 键 词：红枣品种 枣醋 有机酸 氨基酸 香气 品质 

分 类 号：TS264.22[轻工技术与工程—发酵工程]