食品科学 ›› 2017, Vol. 38 ›› Issue (12): 137-143.doi: 10.7506/spkx1002-6630-201712021

• 成分分析 • 上一篇    下一篇

完全发酵与适度发酵苹果醋主要成分的差异性分析

薛淑琴,谢思芸,肖仔君,钟瑞敏,邓泽元,江啟鑫   

  1. 1.南昌大学 食品科学与技术国家重点实验室,江西?南昌 330047;2.韶关学院英东食品科学与工程学院,广东?韶关 512005
  • 出版日期:2017-06-25 发布日期:2017-06-26
  • 基金资助:
    广东省公益研究与能力建设专项(2015A010107018);国家级大学生创业实践项目(201410576002)

Analysis of Differences in the Chemical and Aroma Profiles of Apple Vinegar Prepared by Moderate and Entire Fermentation Methods

XUE Shuqin, XIE Siyun, XIAO Zijun, ZHONG Ruimin,, DENG Zeyuan, JIANG Qixin   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. Yingdong College of Food Science and Technology, Shaoguan University, Shaoguan 512005, China
  • Online:2017-06-25 Published:2017-06-26

摘要: 研究苹果醋分别采用适度发酵和完全发酵时主要成分及芳香物质种类和含量的差异性。采用福林-酚法、高效液相色谱法、固相微萃取结合气相色谱-质谱联用分别测定2?种发酵方式苹果醋中总酚、有机酸含量和芳香成分。结果表明,适度发酵苹果醋总酚含量比完全发酵高21%;2?种果醋的有机酸种类完全一致,但适度发酵法中的酒石酸、柠檬酸和富马酸含量更高,而丙酮酸、苹果酸、α-酮戊二酸、乳酸、乙酸和琥珀酸的含量则略低于完全发酵的醋样。适度发酵苹果醋芳香物质种类更丰富,检测到37?种芳香成分,其中保留了不少原果香气,如香茅醇、橙花醇、乙酸丁酯、乙酸-4-甲基-3-己酯和乙酸二甲基丁酯等。适度发酵可减少苹果醋总酚的损失,同时保留了更多的苹果原香物质,是值得探索改善苹果醋品质的途径。

关键词: 苹果醋, 适度发酵, 完全发酵, 总酚, 有机酸, 芳香物质

Abstract: The differences in the chemical and aroma profiles of moderately and entirely fermented apple vinegar were investigated. The total phenols content, and organic acid and aroma profiles were determined and analyzed using Folin-Ciocalteu colorimetry and high performance liquid chromatography (HPLC), respectively. The volatile aroma components were extracted by headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The total phenols content in the moderately fermented sample was 21% higher than that in the entirely fermented one. The organic acids species in two vinegar samples were exactly the same, but their contents were different. The moderately fermented vinegar contained higher levels of tartaric acid, citric acid and fumaric acid while the entirely fermented one contained higher levels of pyruvic acid, malic acid, α-ketoglutaric acid, lactic acid, acetic acid and succinic acid. The moderate fermentation could provide the vinegar with more abundant aroma-active compounds. A total of 37 volatile compounds were detected, including citronellol, nerol, butanoic acid ethyl ester, 4-methyl-3-hexyl acetate ester, and 2-methylbutyl acetate, which were also detected in the apple juice. The moderate fermentation method could be an effective way to develop apple vinegar with high quality because of its protective effects on total phenols and aroma compounds.

Key words: apple vinegar, moderate fermentation, entire fermentation, total phenol, organic acid, aroma compounds

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