山西老陈醋沉淀物的营养成分分析与评价

对3种不同品牌的山西老陈醋的沉淀物中水分、蛋白质、脂肪、淀粉、还原糖、总酸等常规营养成分及总多酚、总黄酮、川芎嗪等功能性成分的含量进行测定分析;并采用氨基酸自动分析仪测定老陈醋沉淀物中17种常见氨基酸的含量。结果表明:山西老陈醋沉淀物的营养较为丰富,蛋白质含量最高达14.96%,氨基酸种类比较齐全,含有7种人体必需的氨基酸,组成相对合理,必需氨基酸占总氨基酸含量比例为22.12%~28.28%,接近WHO/FAO模式推荐的比值(35.38%),且鲜味氨基酸比例较高,均超过50%,此外总多酚和总黄酮含量较高,最高分别达10.44 mg/g和14.73 mg/g,具有开发利用的价值。

Analysis and Evaluation of Nutritional Composition of the Sediment in Shanxi Aged Vinegar

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.