不同工艺生产多醋龄镇江香醋挥发性成分比较
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摘要
采用HS-SPME方法结合GC-MS技术分析比较5种不同醋龄传统手工和现代工业生产镇江香醋挥发性成分。5种不同醋龄的2种镇江香醋共检测出包括酸类、醇类、酯类、醛类、酮类、杂环类和其他类共78种挥发性成分。现代工业生产镇江香醋采用酿酒酵母进行纯种发酵,其发酵效率比传统手工镇江香醋的多菌种混合发酵的效率高,除4年醋龄镇江香醋以外,其他醋龄的现代工业生产镇江香醋所含有的挥发性成分总含量都比对应醋龄的传统手工镇江香醋高。2种工艺生产的镇江香醋挥发性成分总含量随醋龄变化不大,但不同类别挥发性成分随醋龄变化显著。传统手工镇江香醋的酸味、醇香、果香味更柔和,现代工业生产镇江香醋的酸味、醇香、果香味更浓郁。乙酸、乙醇、苯乙醇、乙酸乙酯、乙酸苯乙酯、3-甲基丁醛、苯甲醛、2, 3-丁二酮、3-羟基-2丁酮、糠醛和四甲基吡嗪等化合物,对镇江香醋的特征风味有重要作用。
The HS-SPME method combined with GC-MS technology was used to analyze the volatile components of Zhenjiang vinegar produced by traditional handicrafts and modern techniques with five different ageing time. A total of 78 volatile components including acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and others were detected in five different vinegar ages. The fermentation efficiency of the traditional handmade Zhenjiang aromatic vinegar used Saccharomyces cerevisiae for pure fermentation mechanically was lower than that of the modern craft Zhenjiang aromatic vinegar and the total volatile compounds in the former was lower than the later except the age of four. The total volatile components of Zhenjiang vinegar produced by the two processes changed little with the age of vinegar, but the volatile components of different types varied significantly with the age of vinegar. The traditional handmade Zhenjiang aromatic vinegar had softer acidity, mellow fragrance and fruit fragrance, and the modern craft Zhenjiang aromatic vinegar had stronger acidity, mellow fragrance and fruit fragrance. Acetic acid, ethanol, phenylethanol, ethyl acetate, phenylethyl acetate,3-methylbutyraldehyde, benzaldehyde, 2, 3-butanedione, 3-hydroxy-2-butanone, furfural and tetramethylpyrazine and other compounds had an important role in the characteristic flavor of Zhenjiang aromatic vinegar.
The HS-SPME method combined with GC-MS technology was used to analyze the volatile components of Zhenjiang vinegar produced by traditional handicrafts and modern techniques with five different ageing time. A total of 78 volatile components including acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and others were detected in five different vinegar ages. The fermentation efficiency of the traditional handmade Zhenjiang aromatic vinegar used Saccharomyces cerevisiae for pure fermentation mechanically was lower than that of the modern craft Zhenjiang aromatic vinegar and the total volatile compounds in the former was lower than the later except the age of four. The total volatile components of Zhenjiang vinegar produced by the two processes changed little with the age of vinegar, but the volatile components of different types varied significantly with the age of vinegar. The traditional handmade Zhenjiang aromatic vinegar had softer acidity, mellow fragrance and fruit fragrance, and the modern craft Zhenjiang aromatic vinegar had stronger acidity, mellow fragrance and fruit fragrance. Acetic acid, ethanol, phenylethanol, ethyl acetate, phenylethyl acetate,3-methylbutyraldehyde, benzaldehyde, 2, 3-butanedione, 3-hydroxy-2-butanone, furfural and tetramethylpyrazine and other compounds had an important role in the characteristic flavor of Zhenjiang aromatic vinegar.
引文
[1]尹俊玲.传统手工和现代工业化生产镇江香醋风味组分的比较研究[D].苏州:江苏大学,2016.
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[13]谢婧,徐俐,张秋红.顶空固相微萃取法提取菜籽油挥发性风味成分[J].食品科学,2013,34(12):281-285.
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[16]周霞.马铃薯液态发酵酿醋工艺优化及挥发性风味成分的分析[D].呼和浩特:内蒙古农业大学,2016.
[17]刘贞诚,耿予欢,李国基.荔枝果醋产品中挥发性成分的分离与鉴定[J].食品与发酵工业,2011,37(8):170-174.
[18]王小花.基于NMR技术的国内外食醋质量与安全研究[D].武汉:中国科学院大学(中国科学院武汉物理与数学研究所),2016.
[19]李慧,韩建欣,李婷,等.四大名醋挥发性香气成分的测定与比较分析[J].中国调味品,2017,42(4):154-158.
[2]金鸿娟.基于嗅觉可视化技术的镇江香醋醋龄识别研究[D].苏州:江苏大学,2016.
[3]孙宗保,邹小波,赵杰文.几种中国传统名醋挥发性风味成分的比较研究[J].中国调味品,2010,35(9):34-37,41.
[4]王大红,宋鹏辉,张颖.板栗红枣果醋醋酸发酵工艺及风味成分分析[J].河南科技大学学报(自然科学版),2018,39(4):78-83,9.
[5]郝红梅,张生万,郭彩霞.顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分[J].食品科学,2016,37(2):138-141.
[6]JO D,KIM G R,YEO S H.Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS,electronic nose,and sensory evaluation[J].Food Science and Biotechnology,2013,22(6):1366-1382.
[7]XIONG C,ZHENG Y J,XING Y N.Discrimination of two kinds of geographical origin protected Chinese vinegars using the characteristics of aroma compounds and multivariate statistical analysis[J].Food Analytical Methods,2016,9(3):496-506.
[8]XING J,SUN H M,L Z Y.Comparison of volatile components between raw and vinegar baked Radix Bupleuri by GC-MS based metabolic fingerprinting approach[J].Evidence-Based Complementary and Alternative Medicine,2015,12(8):322-331.
[9]JO Y,CHUNG N,PARK S W.Application of E-tongue,E-nose,and MS-E-nose for discriminating aged vinegars based on taste and aroma profiles[J].Food Science and Biotechnology,2016,25(5):1428-1532.
[10]ISHIHARA S,INAOKA T,NAKAMURA T.Nuclear magnetic resonance-and gas chromatography/mass spectrometry-based metabolomic characterization of watersoluble and volatile compound profiles in cabbage vinegar[J].Journal of Bioscience and Bioengineering,2018,126(1):1650-1660.
[11]XIAO Z B,YU D,NIU Y W,et al.Characterization of different aroma-types of Chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation[J].Flavour and Fragrance Journal,2016,31(3):217-227.
[12]陈烨,王超,许秀艳.顶空固相微萃取/气相色谱法快速测定水中氯代苯胺类残留[J].分析测试学报,2014,33(9):1056-1061.
[13]谢婧,徐俐,张秋红.顶空固相微萃取法提取菜籽油挥发性风味成分[J].食品科学,2013,34(12):281-285.
[14]李颖,李宗.顶空固相微萃取技术及其在中药分析领域的应用[J].中国实验方剂学杂志,2008(7):76-79.
[15]CHARLES M,MARTIN B,GINIES C,et al.Potent aroma compounds of two red wine vinegars[J].Journal of Agricultural and Food Chemistry,2000,48(1):45-49.
[16]周霞.马铃薯液态发酵酿醋工艺优化及挥发性风味成分的分析[D].呼和浩特:内蒙古农业大学,2016.
[17]刘贞诚,耿予欢,李国基.荔枝果醋产品中挥发性成分的分离与鉴定[J].食品与发酵工业,2011,37(8):170-174.
[18]王小花.基于NMR技术的国内外食醋质量与安全研究[D].武汉:中国科学院大学(中国科学院武汉物理与数学研究所),2016.
[19]李慧,韩建欣,李婷,等.四大名醋挥发性香气成分的测定与比较分析[J].中国调味品,2017,42(4):154-158.