Abstract:

The major nutrients in the sediment of Shanxi aged vinegar such as moisture, protein, fat, starch, reducing sugar,
total acid and the functional ingredients such as polyphenols, flavonoids, and tetramethylpyrazine were analyzed as described
in the national standard and the literature. Meanwhile, the contents of 17 common amino acids were analyzed by automatic
analyzer. The results showed that the sediment of Shanxi aged vinegar contained abundant nutrients, such as 14.96%
protein. A full range of amino acids were detected including seven essential ones, with a rational blending. Moreover,
the ratio of essential to total amino acids was 22.12%-28.28%, which was close to 35.38% as recommended in the
WHO/FAO requirement pattern, and the ratio of flavor amino acids was higher more than 50%. In addition, abundant
polyphenols and flavonoids were present in the sediment of Shanxi aged vinegar, showing maximum levels of 10.44 and
14.73 mg/g, respectively, suggesting its development and utilization value.

Key words: Shanxi aged vinegar, sediment, nutritional components, analysis and evaluation