摘要
通过对山西老陈醋熏醅过程中理化指标、风味物质及功能活性成分的测定,分析讨论其变化规律。结果表明,熏醅温度呈现上升趋势,水分含量和pH值呈下降趋势,可溶性固形物、还原糖和氨基酸态氮呈现先上升后下降的趋势,总酸和不挥发酸呈现上升趋势。有机酸总量呈现先下降后上升再下降的趋势,于第4天达到最大值3.35 g/100 g。熏醅的挥发性香气成分共检测出64种,其中31种酯类、6种醇类、5种酸类、10种醛类、3种酚类及9种其他物质。多酚呈现先下降后上升的趋势,熏醅第5天最高为533.06μg/mL;总黄酮、乙偶姻和川芎嗪的含量呈现上升趋势,第5天达到最大值,分别为627.42μg/mL、1.06 mg/mL、53.64μg/mL。
The changes of physicochemical indexes,flavor substances and functional active components in Shanxi aged vinegar fumigation process were analyzed and discussed.The results showed that the fumigation temperature showed an upward trend,and the moisture and pH value showed a downward trend.The content of soluble solids,reducing sugars and amino nitrogen showed a trend of increasing first and then decreasing,and the content of total acid and non-volatile acid showed an upward trend.The total content of organic acids decreased first and then increased and decreased,and reached the maximum value of 3.35 g/100 g on the fourth day.A total of 64 kinds of volatile aroma components were detected in the fumigation process,including 31 kinds of esters,6 kinds of alcohols,5 kinds of acids,10 kinds of aldehydes,3 kinds of phenols and 9 kinds of other substances.The polyphenols content showed a trend of decreasing first and then increasing,and reached the maximum value of 533.06μg/ml on the fifth day.The content of flavonoids,acetoin and ligustrazine showed an upward trend,and reached the maximum value on the fifth day,which were 627.42μg/ml,1.06 mg/ml,and 53.64μg/ml,respectively.
作者
刘丹彤
刘峰
康帅帅
孙建平
王宏霞
许女
LIU Dantong;LIU Feng;KANG Shuaishuai;SUN Jianping;WANG Hongxia;XU Nv(Food Science and Engineering College,Shanxi Agricultural University,Jinzhong 030801,China;Shanhe Vinegar Industry Co.,Ltd.,Heshun 032700,China)
出处
《中国酿造》
CAS
北大核心
2021年第2期163-169,共7页
China Brewing
基金
山西高粱产业公共支撑平台项目(HZGL202007)
山西省重点研发计划(农业领域)一般项目(201903D221037)。
关键词
熏醅
风味物质
功能活性成分
fumigation
flavor substance
functional active component
