摘要
为了比较不同陈酿年份镇江香醋品质及功能成分的差异,对市售9个镇江香醋样品的品质指标及功能成分进行检测。结果表明,镇江香醋的品质指标及功能成分含量随着陈酿年份增加而增大。陈酿8年镇江香醋的pH值、总酸、总酯、还原糖及可溶性固形物、总多酚、总黄酮、川芎嗪含量最高,分别为3.71、7.43 g/100 mL、2.91 g/100 mL、2.96 g/100 mL、16.34 g/100 mL、151.83 mg/100 mL、84.49 mg/100 mL、94.87 mg/L,其有机酸和氨基酸总量也高于其他年份,分别为5.37 g/100 mL、8.76 mg/mL,其中7种氨基酸含量超过0.5 mg/mL,丙氨酸、亮氨酸和缬氨酸含量较高,分别为1.44 mg/mL、1.29 mg/mL和0.86 mg/mL。结果表明,陈酿年份高的食醋品质优良。
In order to compare difference of the quality and functional components of Zhenjiang aromatic vinegar with different aging years,the quality indexes and functional components of 9 commercial Zhenjiang aromatic vinegar samples were tested.The results showed that the quality indexes and functional components of Zhenjiang aromatic vinegar increased with aging years.The pH value,total acids,total esters,reducing sugars,soluble solids,total polyphenols,total flavonoids,ligustrazine contents of Zhenjiang aromatic vinegar aged for 8 years were the highest,which were 3.71,7.43 g/100 ml,2.91 g/100 ml,2.96 g/100 ml,16.34 g/100 ml,151.83 mg/100 ml,84.49 mg/100 ml,and 94.87 mg/L,respectively.The total contents of organic acids and amino acids were also higher than those of other years,which were 5.37 g/100 ml and 8.76 mg/ml,respectively.Among them,the contents of 7 amino acids were more than 0.5 mg/ml,and the contents of alanine,leucine and valine were higher,which were 1.44 mg/ml,1.29 mg/ml and 0.86 mg/ml,respectively.The results showed that the quality of vinegar with long aging years was good.
作者
任晓荣
王宏霞
孙晓琪
郭鑫磊
张慧如
朱丹
许女
REN Xiaorong;WANG Hongxia;SUN Xiaoqi;GUO Xinlei;ZHANG Huiru;ZHU Dan;XU Nv*(Fuyuan Chang Shanxi Aged Vinegar Group Co.,Ltd.,Jinzhong 030600,China;Food Science and Engineering College,Shanxi Agricultural University,Jinzhong 030801,China)
出处
《中国酿造》
CAS
北大核心
2023年第5期85-90,共6页
China Brewing
基金
晋中市科技重点研发计划(农业)(Y212002)
山西高粱产业公共支撑平台项目(HZGL202204)。
关键词
镇江香醋
陈酿年份
品质指标
功能成分
Zhenjiang aromatic vinegar
aging year
quality index
functional component
