陈酿方式对赤水晒醋醋醅的影响研究

为探究曝晒陈酿、常温陈酿、控温陈酿3种醋醅陈酿方式对赤水晒醋理化特征及功能性的影响，该研究对陈酿后醋醅中的总酸、还原糖、氨基酸态氮、可溶性无盐固形物、总酚、总黄酮含量、美拉德反应初级和中级阶段反应程度和体外抗氧化性进行分析。结果表明，37 ℃控温陈酿优于25 ℃控温陈酿和其他两种陈酿方式，且3种醋醅陈酿方式对赤水晒醋陈酿阶段品质的影响均有明显差异。陈酿周期结束后，37 ℃控温陈酿醋醅的总酸含量为3.31 g/100 mL，还原糖含量为0.68 g/100 mL，氨基酸态氮含量为0.26 g/100 mL，可溶性无盐固形物含量为12.21 g/100 mL，总酚含量为0.34 g/100 mL，总黄酮含量为0.33 g/100 mL。此外，美拉德反应程度和体外抗氧化活性均最强，且随着陈酿时间的延长均呈现上升趋势。该研究为赤水晒醋的品质改良提供了依据。

Effect of aging method on Cupei of Chishui sun vinegar

In order to explore the effects of 3 kinds of Cupei aging methods such as exposure aging, room temperature aging and temperature-controlled aging on physicochemical characteristics and functionality of Chishui sun vinegar, the contents of total acid, reducing sugar, amino acid nitrogen, soluble salt-free solids, total phenols and total flavonoids, Maillard reaction degree in primary and intermediate stage and antioxidant activity in vitro of Cupei after aging were analyzed. The results showed that temperature-controlled aging at 37 ℃ was better than temperature-controlled aging at 25 ℃ and the other two aging methods, and there were obvious differences in the effects of 3 kinds of Cupei aging methods on the quality of Chihui sun vinegar at the aging stage. At the end of the aging period, the total acid, reducing sugar, amino acid nitrogen, soluble salt-free solids, total phenol and flavonoids contents of Cupei with temperature-controlled aging at 37 ℃ were 3.31 g/100 ml, 0.68 g/100 ml, 0.26 g/100 ml, 12.21 g/100 ml, 0.34 g/100 ml and 0.33 g/100 ml, respectively. In addition, the Maillard reaction degree and antioxidant activity in vitro were the strongest, and showed an increasing trend with the aging time. This study provided a basis for the quality improvement of Chishui sun vinegar.