苹果、山楂果粮醋的风味及功能成分分析
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摘要
文章探究了以苹果、山楂及高粱为原料经液态发酵酿造的果粮醋的风味及功能成分。采用GC-MS法和HPLC法测定其挥发性香气和有机酸,以Folin-Ciocalteu法测定其多酚含量,按GB/T 19777-2013的测定方法测定其黄酮含量。结果表明:果粮醋的总酸含量为5.28g/dL,总酯含量为2.81g/dL,黄酮含量为450.74mg/dL,多酚含量为464.73mg/dL;共检测出69种香气物质、8种有机酸,其含量均比单一原料醋高。
Explore the flavor and functional components of fruit and grain vinegar brewed by liquid fermentation using apple,hawthorn and sorghum as the raw materials.The volatile aroma and organic acids are determined by GC-MS and HPLC methods.The polyphenol content is determined by FolinCiocalteu method.The flavonoid content is determined according to the method of GB/T 19777-2013.The results show that the total acid content is 5.28 g/dL,the total ester content is 2.81 g/dL,the flavonoid content is 450.74 mg/dL,and the polyphenol content is 464.73 mg/dL.A total of 69 aroma substances and 8 organic acids are detected,the content is higher than that of the vinegar with the single raw material.
Explore the flavor and functional components of fruit and grain vinegar brewed by liquid fermentation using apple,hawthorn and sorghum as the raw materials.The volatile aroma and organic acids are determined by GC-MS and HPLC methods.The polyphenol content is determined by FolinCiocalteu method.The flavonoid content is determined according to the method of GB/T 19777-2013.The results show that the total acid content is 5.28 g/dL,the total ester content is 2.81 g/dL,the flavonoid content is 450.74 mg/dL,and the polyphenol content is 464.73 mg/dL.A total of 69 aroma substances and 8 organic acids are detected,the content is higher than that of the vinegar with the single raw material.
引文
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[6]许艳俊,郝林.苹果醋酿造过程中苹果酸含量的变化规律[J].中国调味品,2017,42(12):54-57.
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[18]毕丽君,顾振宇.固相萃取-反相HPLC分析色酒中有机酸[J].理化检验(化学分册),2000(4):163-165.
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[20]Adams A,Kimpe N D.Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions[J].Food Chem,2009,115(4):1417-1423.
[21]陈义伦,裘立群,陈伟,等.原汁苹果醋中的有机酸[J].食品与发酵工业,2004(8):92-95.
[2]姚玉静,龚慧雯,王尔茂.果醋的保健功能[J].饮料工业,2009,12(9):1-2.
[3]许超群,王亚利,黄从军,等.苹果醋的开发与研究综述[J].中国调味品,2011,36(2):7-10.
[4]程耀虎.以果代粮发展山西食醋工业[J].山西食品工业,1997(1):29-30.
[5]程稚玲,姚薇,王钰慧,等.发酵苹果醋饮的研制[J].中国调味品,2016,41(2):103-106.
[6]许艳俊,郝林.苹果醋酿造过程中苹果酸含量的变化规律[J].中国调味品,2017,42(12):54-57.
[7]徐清萍,敖宗华,陶文沂.食醋功能研究进展(上)[J].中国调味品,2003(12):11-12.
[8]徐清萍,敖宗华,陶文沂.食醋功能研究进展(下)[J].中国调味品,2004(1):19-22.
[9]Kondo S,Tayama K,Tsukamoto Y.Antihypertensive effects of acetic acid and vinegar on spontaneously hypertensiverats[J].Biosci Biotechnol Biochem,2001,65(12):2690-2694.
[10]李丽,路海峰,梁丽绒,等.山西老陈醋香气成分分析[J].山西大学学报(自然科学版),2005(2):209-213.
[11]毛淑杰,马志静,李先端,等.气相色谱-质谱联用法分析食醋中挥发性香气成分[J].时珍国医国药,2007(2):267-268.
[12]李攀恒,郑吴伟,汪超,等.HS-SPME-GC-MS测定中国四大名醋的香气成分[J].中国酿造,2018,37(4):164-168.
[13]魏永义,王飞.食醋香气成分及其检测方法研究进展[J].中国调味品,2011,36(11):59-61.
[14]赵晓娟,李敏仪,黄桂颖,等.Folin-Ciocalteu法测定苹果醋饮料的总多酚含量[J].食品科学,2013,34(8):31-35.
[15]苏静.山西老陈醋多酚类物质的提取及抗氧化活性研究[D].太原:山西大学,2010.
[16]Andi Shau-mei Ou,Rei-Chu Chang.Taiwan Fruit Vinegar.Vinegars of the World[M].Milan:Springer-Verlag Italia,2009:223-242.
[17]吕利华,梁丽绒,赵良启.山西老陈醋中有机酸的HPLC测定分析[J].食品科学,2007(11):456-459.
[18]毕丽君,顾振宇.固相萃取-反相HPLC分析色酒中有机酸[J].理化检验(化学分册),2000(4):163-165.
[19]Nie Z,Zheng Y,Du H,et al.Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar[J].Food Microbiol,2015,47:62-68.
[20]Adams A,Kimpe N D.Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions[J].Food Chem,2009,115(4):1417-1423.
[21]陈义伦,裘立群,陈伟,等.原汁苹果醋中的有机酸[J].食品与发酵工业,2004(8):92-95.