浙江传统半固态自然发酵醋与液态深层发酵醋品质比较  

Quality comparison of vinegar with traditional semi-solid natural fermentation and submerged fermentation from Zhejiang

作　　者：张飞 常国立 鲁东昊 许伟江 姜翼鹏 朱军莉[1] 王新宇 刘雪莹 陆海霞[1] ZHANG Fei;CHANG Guoli;LU Donghao;XU Weijiang;JIANG Yipeng;ZHU Junli;WANG Xinyu;LIU Xueying;LU Haixia(School of Food Science&Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Xinchang Tianlao Food Co.,Ltd.,Shaoxing 312599,China;Ningbo Zuocanwang Seasoning Food Co.,Ltd.,Ningbo 315500,China;Zhejiang Jiangxin Seasoning Food Co.,Ltd.,Wenzhou 325103,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018 [2]新昌县天姥食品有限公司,浙江绍兴312599 [3]宁波佐餐王调味食品有限公司,浙江宁波315500 [4]浙江江心调味食品有限公司,浙江温州325103

出　　处：《中国酿造》2025年第4期184-189,共6页China Brewing

基　　金：浙江工商大学研究生科研创新基金项目(YBXM2024060)。

摘　　要：为比较浙江传统半固态自然发酵醋(编号为M1和M3)与液态深层发酵醋(编号为M2和M4)的品质,测定M1~M4的理化性质、活性成分、挥发性风味物质及抗氧化性,评价其感官特性,并对结果进行相关性分析。结果表明,M1和M3还原糖、氨基酸态氮、总多酚和总黄酮含量高于M2和M4,M1~M4中共检出8种有机酸和17种游离氨基酸(包含8种必需氨基酸),其中M1和M3中呈现甜味和苦味氨基酸含量显著高于M2和M4(P<0.05),而M2和M4乙酸含量(5.64 g/100 mL、6.43 g/100 mL)显著高于M1和M3(3.87 g/100 mL、3.42 g/100 mL)(P<0.05)。与液态深层发酵醋相比,传统半固态自然发酵醋抗氧化活性更强,感官品质更好。M1~M4中共检出112种挥发性风味物质,四种醋样挥发性风味物质总含量排序依次为M4(801.21 mg/L)>M3(615.16 mg/L)>M1(562.37 mg/L)>M2(241.03 mg/L)。相关性分析结果表明,丙酮和3-乙酰基-2-丁酮有助于提升醋的酯香和甜味,氨基酸态氮与甜味呈显著正相关性(P<0.05)。综上,传统半固态自然发酵醋在品质和感官特性上更优。In order to compare the quality of Zhejiang traditional semi-solid naturally fermented vinegar(Ml and M3)and submerged fermented vinegar(M2 and M4),the physicochemical properties,active components,volatile flavor compounds,and antioxidant activities of M1-M4 were measured,sensory properties were evaluated,and the correlation analysis based on the results was conducted.The results showed that the contents of reducing sugar,amino acid nitrogen,total phenols,and total flavonoids in M1 and M3 were significantly higher than those in M2 and M4(P<0.05),a total of 8 organic acids and 17 free amino acids(including 8 essential amino acids)were identified in M1-M4,the contents of sweet and bitter amino acids in M1 and M3 were significantly higher than those in M2 and M4(P<0.05),while the acetic acid contents in M2 and M4(5.64 g/100 ml,6.43 g/100 ml)were significantly higher than those in M1 and M3(3.87 g/100 ml,3.42 g/100 ml)(P<0.05).Compared to submerged fermented vinegar,traditional semi-solid naturally fermented vinegar had stronger antioxidant activity and better sensory quality.A total of 112 volatile flavor compounds were i-dentified in M1-M4,and the total contents of volatile flavor compounds in the 4 vinegar samples were M4(801.21 mg/L)>M3(615.16 mg/L)>M1(562.37 mg/L)>M2(241.03 mg/L).Correlation analysis results showed that acetone and 3-acetyl-2-butanone could improve the ester aroma and sweetness,while amino acid nitrogen showed a significant positive correlation with sweetness(P<0.05).In conclusion,traditional semi-solid naturally fermented vinegar was superior in quality and sensory properties.

关 键 词：食醋 传统半固态自然发酵 液态深层发酵 挥发性风味物质 抗氧化活性 品质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]