怀山药醋的风味成分分析
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摘要
以河南省焦作特有的怀山药为原料酿造怀山药醋,采用液-液萃取和气相色谱-质谱法分析醋酿造过程中原浆、酒精发酵液、醋酸发酵液的挥发性风味成分,以期为怀山药醋的加工以及产业化提供理论和技术支持。分析表明,怀山药原浆中醇类和烷烃类化合物的相对含量、种类数量较高。与怀山药原浆相比,酒精发酵液中醇类化合物和酯类化合物的相对含量和种类明显增加。与酒精发酵液相比,醋酸发酵液的酸类和酯类化合物的相对含量有所升高,醇类化合物的相对含量明显降低。
This experiment mainly studied the development of yam. Flavor components in the yam vinegar, the puree, the alcohol fermentation and the acetic fermentation are identified by the analysis of gas chromatography-mass spectrometry. which could be a theoretical support for the deeply processing of yam vinegar and its industrialization. Many kinds of components are detected covering esters, alcohols, acids, aldehydes, ketones, phenols and get their main flavor components. The contents and kinds of alcohols and alkanes in the puree are very rich. Compared with the puree, the contents and kinds of alcohols and esters in the alcohol fermentation are significantly increased. Compared with the alcohol fermentation, the contents and kinds of acids and esters are increased, the contents of alcohols are reduced.
This experiment mainly studied the development of yam. Flavor components in the yam vinegar, the puree, the alcohol fermentation and the acetic fermentation are identified by the analysis of gas chromatography-mass spectrometry. which could be a theoretical support for the deeply processing of yam vinegar and its industrialization. Many kinds of components are detected covering esters, alcohols, acids, aldehydes, ketones, phenols and get their main flavor components. The contents and kinds of alcohols and alkanes in the puree are very rich. Compared with the puree, the contents and kinds of alcohols and esters in the alcohol fermentation are significantly increased. Compared with the alcohol fermentation, the contents and kinds of acids and esters are increased, the contents of alcohols are reduced.
引文
[1]王邈,李德远,李玮,等.山药的药理作用分析及其开发利用[J].中国食物与营养, 2010, 16(4):72-75.
[2]陈君平,敖宗华,黄张君,等.山药主要功能因子及山药酒发酵技术研究进展[J].酿酒科技, 2014,06(10):85-88.
[3]陈艳.山药的药理作用与产品开发[J].食品与发酵科技, 2015, 51(1):60-62, 69.
[4]张树生.神农本草经理论与实践[M].北京:人民卫生出版社, 2009:10-15.
[5] WANG S J, YU J L, Yu J G, et al. Granule structure of C-type Chinese Yam starch by acid hydroly-sis[J]. Food hydrocolloids, 2008, 22(4):538-542.
[6] DUAN X, ZHANG M, MUJUMDAR A S. Study on a combination drying technique of sea cucumber[J].Drying Technology, 2007, 25(12):2011-2019.
[7] GB/T 20351-2006地理标志产品怀山药[S].
[8]谢兴源.山药的主要成分及其应用价值[J].现代农业科技, 2009,(6):76-78.
[9] MARC S, ANNE-CLAIRE M, TOMOFUMI M E. A new phe-nanthrence glycosid and other con stituents from Dioscorea opposite[J]. Chem Pharm, 2004, 52(10):1235-1237.
[10]姜红波.山药的药理活性研究及产品开发现状[J].化学与生物工程, 2011, 28(4):9-12.
[11] WANG S, YU J, GAO W, et al. New starches from traditional Chinese medicine(TCM)Chinese yam cultivars[J]. Carbohydrate Research, 2006, 341(2):289-293.
[12]李志强,曹文富.山药及其主要活性成分药理作用研究进展[J].中国老年学杂志, 2013, 33(8):1975-1976.
[13]王洪新,王远辉.山药多糖的研究进展[J].食品与生物技术学报, 2011, 30(3):321.
[14] HUANG C H, CHENG J Y, DENG M C, et al.Prebiotic effect of diosgenin, an immunoactive steroidal sapogen in of the Chinese yam[J]. Food Chemistry,2012, 132(1):428-432.
[15] WANG S J, LIU H Y, GAO W Y, et al. Characterization of new starches separated from different Chinese yam cultivars[J]. Food Chemistry, 2006, 99(1):30-37.
[16]刘瑞山,梁治军,常路路,等.双酶法分解怀山药的工艺研究[J].安徽农业科学, 2013, 41(14):6462-6465.
[17] CHOI E M, KOO S J, HWANG J K. Immune cell stimulating activity of mucopolysac charide isolated from yam(Dioscorea batatas)[J]. Journal of Ethnopharmacobgy, 2004, 91(1):1-6.
[18] ZHAO G H, KAN J Q, Li Z X, et al. Structural features and immunological activity of a polysaccharide from Dioscorea opposita thumb roots[J]. Carbohydrate Polymers, 2005, 61(2):125-131.
[19]曹雪丹,方修贵,赵凯.椪柑果醋液态发酵工艺及香气成分的GC-MS分析[J].中国食品学报, 2015,15(5):105-112.
[20]鲁周民,郑浩,刘月梅,等.自然发酵条件下柿子原浆果醋中优势醋酸菌的分离与鉴定[J].中国食品学报,2008, 8(6):105-112.
[21]李加兴,孙金玉,陈双平,等.猕猴桃果醋发酵工艺优化及质量分析[J].食品科学, 2011, 32(24):306-310.
[22]赵文亚.石榴果醋发酵工艺的研究[J].中国调味品,2011, 36(8):80.
[23]徐妍.果醋发酵工艺研究及营养成分分析[D].哈尔滨:东北农业大学, 2012.
[24]向进乐,罗磊,郭香凤,等.果醋功能性研究进展[J].食品科学, 2013, 34(13):356-360.
[25]牛广财,严宝冬,朱丹,等.响应面法优化黑加仑果醋的发酵条件[J].食品科学, 2012, 33(1):157-161.
[26]李晋丽,杨伟,伊芳.石榴果酒发酵工艺的优化[J].经济林研究, 2011, 29(1):99-104.
[27]梁贵秋,吴婧婧,李全,等.桑椹果醋发酵工艺的优化[J].食品与发酵科技, 2012, 48(4):45-48,63.
[28]唐卿雁,林奇,李永平,等.野生番石榴果醋加工工艺条件的优化[J].食品工业科技, 2012, 33(7):211-215,219.
[2]陈君平,敖宗华,黄张君,等.山药主要功能因子及山药酒发酵技术研究进展[J].酿酒科技, 2014,06(10):85-88.
[3]陈艳.山药的药理作用与产品开发[J].食品与发酵科技, 2015, 51(1):60-62, 69.
[4]张树生.神农本草经理论与实践[M].北京:人民卫生出版社, 2009:10-15.
[5] WANG S J, YU J L, Yu J G, et al. Granule structure of C-type Chinese Yam starch by acid hydroly-sis[J]. Food hydrocolloids, 2008, 22(4):538-542.
[6] DUAN X, ZHANG M, MUJUMDAR A S. Study on a combination drying technique of sea cucumber[J].Drying Technology, 2007, 25(12):2011-2019.
[7] GB/T 20351-2006地理标志产品怀山药[S].
[8]谢兴源.山药的主要成分及其应用价值[J].现代农业科技, 2009,(6):76-78.
[9] MARC S, ANNE-CLAIRE M, TOMOFUMI M E. A new phe-nanthrence glycosid and other con stituents from Dioscorea opposite[J]. Chem Pharm, 2004, 52(10):1235-1237.
[10]姜红波.山药的药理活性研究及产品开发现状[J].化学与生物工程, 2011, 28(4):9-12.
[11] WANG S, YU J, GAO W, et al. New starches from traditional Chinese medicine(TCM)Chinese yam cultivars[J]. Carbohydrate Research, 2006, 341(2):289-293.
[12]李志强,曹文富.山药及其主要活性成分药理作用研究进展[J].中国老年学杂志, 2013, 33(8):1975-1976.
[13]王洪新,王远辉.山药多糖的研究进展[J].食品与生物技术学报, 2011, 30(3):321.
[14] HUANG C H, CHENG J Y, DENG M C, et al.Prebiotic effect of diosgenin, an immunoactive steroidal sapogen in of the Chinese yam[J]. Food Chemistry,2012, 132(1):428-432.
[15] WANG S J, LIU H Y, GAO W Y, et al. Characterization of new starches separated from different Chinese yam cultivars[J]. Food Chemistry, 2006, 99(1):30-37.
[16]刘瑞山,梁治军,常路路,等.双酶法分解怀山药的工艺研究[J].安徽农业科学, 2013, 41(14):6462-6465.
[17] CHOI E M, KOO S J, HWANG J K. Immune cell stimulating activity of mucopolysac charide isolated from yam(Dioscorea batatas)[J]. Journal of Ethnopharmacobgy, 2004, 91(1):1-6.
[18] ZHAO G H, KAN J Q, Li Z X, et al. Structural features and immunological activity of a polysaccharide from Dioscorea opposita thumb roots[J]. Carbohydrate Polymers, 2005, 61(2):125-131.
[19]曹雪丹,方修贵,赵凯.椪柑果醋液态发酵工艺及香气成分的GC-MS分析[J].中国食品学报, 2015,15(5):105-112.
[20]鲁周民,郑浩,刘月梅,等.自然发酵条件下柿子原浆果醋中优势醋酸菌的分离与鉴定[J].中国食品学报,2008, 8(6):105-112.
[21]李加兴,孙金玉,陈双平,等.猕猴桃果醋发酵工艺优化及质量分析[J].食品科学, 2011, 32(24):306-310.
[22]赵文亚.石榴果醋发酵工艺的研究[J].中国调味品,2011, 36(8):80.
[23]徐妍.果醋发酵工艺研究及营养成分分析[D].哈尔滨:东北农业大学, 2012.
[24]向进乐,罗磊,郭香凤,等.果醋功能性研究进展[J].食品科学, 2013, 34(13):356-360.
[25]牛广财,严宝冬,朱丹,等.响应面法优化黑加仑果醋的发酵条件[J].食品科学, 2012, 33(1):157-161.
[26]李晋丽,杨伟,伊芳.石榴果酒发酵工艺的优化[J].经济林研究, 2011, 29(1):99-104.
[27]梁贵秋,吴婧婧,李全,等.桑椹果醋发酵工艺的优化[J].食品与发酵科技, 2012, 48(4):45-48,63.
[28]唐卿雁,林奇,李永平,等.野生番石榴果醋加工工艺条件的优化[J].食品工业科技, 2012, 33(7):211-215,219.