聚乙烯吹塑薄膜包装陈醋在贮存期内理化指标及风味物质变化  

Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period

作　　者：康帅帅 高翠梅 魏如腾 李奇 李云龙 张晓宇 许女[1] KANG Shuaishuai;GAO Cuimei;WEI Ruteng;LI Qi;LI Yunlong;ZHANG Xiaoyu;XU Nv(Shanxi Vinegar Brewing Technology Innovation Centre,College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanhe Vinegar Co.,Ltd.,Jinzhong 032700,China;Shanxi Institute for Functional Food,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院山西省食醋酿造技术创新中心,山西晋中030801 [2]山河醋业有限公司,山西晋中032700 [3]山西农业大学山西功能食品研究院,山西晋中030801

出　　处：《中国酿造》2025年第2期206-211,共6页China Brewing

基　　金：山西省重点研发计划(重点)项目(202202130501011)。

摘　　要：通过测定聚乙烯(PE)吹塑薄膜包装陈醋在贮存期间基础理化指标、氨基酸、有机酸及挥发性风味物质的动态变化,考察PE吹塑薄膜对陈醋品质的影响。结果表明,在贮存期间,PE吹塑薄膜包装陈醋的总酸和不挥发酸含量呈下降趋势,氨基酸态氮、还原糖、总酯、食盐、可溶性无盐固形物、pH值、浊度和波美度呈波动变化趋势,其中,不挥发酸含量下降率最高(35.98%),总酯含量上升率最高(10.80%);乙酸、草酸、柠檬酸、苹果酸、乳酸、琥珀酸含量均降低,酒石酸和丙酮酸含量升高,其中,柠檬酸含量下降率最高(94.98%),丙酮酸含量上升率最高(78.90%);17种氨基酸含量均出现不同程度的下降,其中,蛋氨酸含量下降率最多(49.47%);挥发性风味物质总种类减少15种,新增了亚油酸乙酯、乙酸乙烯酯、4-甲基戊酸、3-羟基-2-丁酮、2,3,5-三甲基-6-乙基吡嗪、2,3-二甲基吡嗪、2,3,5,6-四甲基吡嗪、2,3,5-三甲基吡嗪、2-甲基-3-丙基吡嗪,总含量下降18.69%,大部分挥发性风味物质含量下降。综上,PE吹塑薄膜包装对陈醋的质量和风味产生了明显的影响。The effects of polyethylene(PE)blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes,amino acids,organic acids and volatile flavor substances of aged vinegar packaging with PE blown film during storage period.The results showed that the contents of total acid and non-volatile acid showed a decreasing trend during storage period,and the contents of amino acid nitrogen,reducing sugar,total ester,salt,soluble unsalted solid,pH,turbidity and baume degree showed a fluctuating trend,among them,the non-volatile acid content decreased the most(35.98%),the increase rate of total ester content was the highest(10.80%).The contents of acetic acid,oxalic acid,citric acid,malic acid,lactic acid and succinic acid decreased,the contents of tartaric acid and pyruvate increased,among them,the decrease rate of citric acid content was the highest(94.98%),the increase rate of pyruvate content was the highest(78.90%).The contents of 17 amino acids all decreased to different degrees,among them,methionine content decreased the most(49.47%).The total types of volatile flavor substances decreased by 15,and ethyl linoleate,vinyl acetate,4-methylvaleric acid,3-hydroxy-2-butanone,2,3,5-trimethyl-6-ethylpyrazine,2,3-dimethylpyrazine,2,3,5,6-tetramethylpyrazine,2,3,5-trimethylpyrazine,2-methyl-3-propyrazine were added.The total content decreased by 18.69%,and most volatile flavor substances contents decreased.In summary,PE blown film packaging had a significant impact on the quality and flavor of aged vinegar.

关 键 词：陈醋 包装 理化指标 氨基酸 有机酸 挥发性风味物质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]