摘要
取山西老陈醋传统生产工艺3条生产线酒精发酵、醋酸发酵和熏醅阶段的样品,采用高效液相色谱法(HPLC)对其中7种有机酸含量进行了分析测定。结果表明,山西老陈醋发酵和熏醅过程中有机酸组成比较丰富,总有机酸含量随着发酵和熏醅时间的延长而逐渐增加;乳酸和乙酸是所有有机酸中最主要的组成部分,其含量占总有机酸含量的70%以上;乳酸大量生成于酒精发酵后期,其他有机酸则主要产生于醋酸发酵阶段,尤其是乙酸在醋酸发酵的前4d增速最快;熏醅阶段各种有机酸含量均呈现上升的趋势,总有机酸含量也呈上升趋势,但其中挥发性酸所占比例呈下降趋势,不挥发性酸所占比例呈上升趋势。
The content of 7 organic acids in 3 traditional production lines of Shanxi aged vinegar in alcohol fermentation,acetic acid fermentation and fumigation stage is analyzed and determined by HPLC.The results show that there are abundant organic acids in the fermentation and fumigation process of Shanxi aged vinegar,and the content of total organic acids is increased gradually with the extension of fermentation and fumigation time;lactic acid and acetic acid are the most important components of all organic acids,which account for more than 70%of the total organic acids;lactic acid is largely produced in the late stage of alcohol fermentation,and other organic acids are mainly produced in acetic acid fermentation stage,especially acetic acid is increased fastest in the first 4 days of acetic acid fermentation.In the stage of fumigation,the content of various organic acids shows an upward trend,and the content of total organic acids also shows an upward trend,but the proportion of volatile acids show a downward trend,and that of non-volatile acids shows an upward trend.
作者
杨宇霞
李慧
王争争
赵欣
杨林娥
李婷
YANG Yu-xia;LI Hui;WANG Zheng-zheng;ZHAO Xin;YANG Lin-e;LI Ting(Shanxi Biological Research Institute Co.,Ltd.,Taiyuan 030006,China)
出处
《中国调味品》
CAS
北大核心
2020年第9期95-98,共4页
China Condiment
基金
山西省重点研发项目(201903D221031)
山西省平台基地专项(201805D121010)。
关键词
山西老陈醋
有机酸
变化分析
Shanxi aged vinegar
organic acid
change analysis
