镇江香醋不同极性组分抗氧化性比较

研究了镇江香醋中不同极性组分对DPPH自由基的清除活性,并测定了各极性组分中的总酚含量。结果表明,镇江香醋中各极性组分可不同程度地清除自由基。乙醇沉淀上清液浓缩物经无水丙酮、无水乙醇处理后分离得到的镇江香醋提取物V4和乙醇沉淀物中的水溶性组分V5,具有较高的自由基清除活性和总酚含量。V4和V5在终浓度为150μg/mL时的清除率分别达到了56.31%、59.42%,在250μg/mL时的清除率均达到71.44%。V4和V5的总酚含量分别为53.70μg/mg、42.89μg/mg。V4在醋中的得率远高于V5,分别为71.33 g/L和16.05 g/L。     

脂溶性茶多酚对共轭亚油酸的抗氧化性研究

鉴于商品茶多酚的脂溶性较差,将茶多酚合成脂溶性茶多酚以及在茶多酚中添加乳化剂的方法增强其在共轭亚油酸(CLA)中的溶解性,同时试验它们对CLA的抗氧化作用。结果表明,脂溶性茶多酚在CLA中的溶解度明显增加,对CLA的抗氧化作用好于BHT,它能抑制CLA中TBA反应物的形成,但对于CLA过氧化值的影响不如茶多酚大。添加乳化剂(span40,span60)及柠檬酸能增强茶多酚在CLA中的抗氧化效果。     

镇江香醋

1范围 本标准规定了镇江香醋的原产地域范围、术语和定义、要求、试验方法、检验规则及标签、包装、运输和贮存。本标准适用于原产地域产品管理部门批准的原产地域产品镇江香醋,也适用于镇江陈醋。     

镇江香醋的营养保健和药用功能研究

本文分析了镇江香醋的营养组成和微量成分，对镇江香醋的保健和药用功能进行详细评介，并指出：充分利用镇江香醋资源，深入研究和开发镇江香醋调味之外的潜在功能，利国利民，前景广阔。     

高新技术在传统镇江香醋生产中的应用研究

本文总结了微机集散控制系统、酶制剂、机械化翻醅、超滤技术、自动化包装、HACCP系统、知识产权保护等高新技术在传统镇江香醋生产中应用的最新成果,指出科技创新是提升传统产业竞争优势的不竭动力。     

镇江香醋传统生产工艺的剖析

我国食醋的发酵可分为糖化、酒精发酵及醋酸发酵三大生物化学工程 ,这三大工程即可为液态 ,也可为固态。我国传统工艺中这三个工程有全部是液态的 ,如永春红曲醋、厦门玫瑰醋等 ;也有全部是固态的 ,如四川保宁醋、四川麸醋 ,目前城镇醋厂广泛采用的全固态发酵 ;还有历史最久的液态的酶解糖化、酒精发酵和固态醋酸发酵的山西老陈醋和镇江香醋。我国传统的食醋发酵工艺 ,不管是液态或是固态发酵 ,除醋酸发酵外 ,都属于复式发酵 ,即所谓糖化及酒精发酵同时进行的工艺 ,有人称之为双边发酵。严格地讲 ,从酿造工艺学的角度来讲 ,这一工艺主要的生…     

湘西香醋体内抗氧化及其淡化黄褐斑作用的研究

目的:研究湘西香醋对肌肉注射黄体酮小鼠产生的黄褐斑的淡化作用,探讨其可能的机制。方法:采用肌肉注射黄体酮构造黄褐斑小鼠模型,灌胃不同剂量的湘西香醋30 d,测定小鼠肝脏和皮肤组织的MDA、NO含量、SOD活力,制作小鼠皮肤石蜡切片,观察皮肤黑色素分布情况。结果:湘西香醋具有明显的抗氧化效果,与模型组相比,香醋组小鼠的肝脏和皮肤组织MDA含量明显降低,SOD活力明显升高,NO含量明显降低,绝大多数组的差异有统计学意义(P0.05),特别是湘西香醋降低小鼠肝脏和皮肤组织MDA、皮肤组织NO含量的效果非常显著(P0.01)。饲喂香醋后,小鼠皮肤黄褐斑数量明显少于模型组,黄褐斑颜色深度也明显比模型组浅。结论:湘西香醋在小鼠体内有较强的抗氧化活性,并具有淡化黄褐斑的功效。     

镇江香醋的竞争优势及发展战略

为加快镇江香醋发展，分析了镇江香醋的4大竞争优势，即历史文化优势、品牌优势、技术优势和知识产权优势；并对镇江香醋的发展进行了战略性思考，提出通过进一步推进国际化战略、加快技术创新步伐、挖掘镇江香醋文化价值、加强知识产权保护和深化行业协调管理等来推动镇江香醋的快速发展和壮大。     

镇江香醋 香飘万家

镇江香醋,香字道明镇江醋的与众不同。比起其它种类的醋来说,镇江香醋有一种独特的香气。镇江香醋属于黑醋、乌醋,镇江香醋创于1840年,是江苏省著名的特产,已驰名中外。在1909年,镇江香醋已开始少量出口。镇江香醋,享誉海外。它具有色、香、酸、醇、浓的特点,酸而不涩、香而微甜、色浓味鲜。     

镇江香醋醋醅中优势高产酸醋酸菌菌株的筛选

镇江香醋是中国传统发酵香醋之一,具有较高的营养价值。本实验对镇江香醋醋醅中高产酸的优势醋酸菌进行了筛选和分离鉴定。最终分离得到15株产酸菌,通过16S r DNA序列分析,鉴定出8株醋酸菌。8株醋酸菌产酸分析结果表明,醋酸菌D-3-4的产酸量达到60 g/L,为高产酸菌株。对8株醋酸菌进行耐酒精、耐温度、耐乙酸性能测试后发现:在酒精浓度不超过9%时,醋酸菌D-3-4的产酸量最高;当酒精浓度大于9%时,醋酸菌C-3-2-1的产酸量最高,酒精转化率最高;当温度为42℃时,醋酸菌D-3-4和R-4-2仍有30 g/L的产酸量;当乙酸浓度大于30 g/L时,醋酸菌D-3-4与C-3-2-2的产酸量在各菌株中最高;综合各性能比较得出醋酸菌D-3-4性能最优,为优势高产酸醋酸菌。      

地理标志产品镇江香醋标准符合性验证分析

目的从理化指标、特征有机酸以及检验方法等对2018年江苏镇江地理标志产品镇江香醋进行标准验证。方法对5个质量等级,共计20批次镇江香醋样品进行抽检,采用GB/T 18623-2011标准对特征性成分进行分析检测,并对检验标准进行验证。结果镇江香醋5个等级产品理化特性均符合标准规定,未检测到致病菌,菌落总数以及大肠菌群均未超过标准规定的限量要求;重金属铅和总砷、真菌毒素黄曲霉毒素B_1以及食品添加剂苯甲酸和山梨酸均符合标准规定技术限量要求;具有镇江香醋标志性特征有机酸(乳酸、乙酸、焦谷氨酸和琥珀酸),且随着等级要求越高,其有机酸含量越高。结论镇江香醋特征性成分完全符合其标准规定要求,镇江香醋标准与国家强制性标准一致,建议可对有机酸的液相检测方法进行优化,尝试离子排斥色谱柱或耐酸C_(18)柱,以满足镇江香醋有机酸液相检测更高的分析要求。     

Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar

Zhenjiang aromatic vinegar is one of the most famous Chinese traditional vinegars. In this study, change of the microbial community during its fermentation process was investigated. DGGE results showed that microbial community was comparatively stable, and the diversity has a disciplinary series of changes during the fermentation process. It was suggested that domestication of microbes and unique cycle-inoculation style used in the fermentation of Zhenjiang aromatic vinegar were responsible for comparatively stable of the microbial community. Furthermore, two clone libraries were constructed. The results showed that bacteria presented in the fermentation belonged to genus Lactobacillus, Acetobacter, Gluconacetobacter, Staphylococcus, Enterobacter, Pseudomonas, Flavobacterium and Sinorhizobium, while the fungi were genus Saccharomyces. DGGE combined with clone library analysis was an effective and credible technique for analyzing the microbial community during the fermentation process of Zhenjiang aromatic vinegar. Real-time PCR results suggested that the biomass showed a “system microbes self-domestication” process in the first 5 days, then reached a higher level at the 7th day before gradually decreasing until the fermentation ended at the 20th day. This is the first report to study the changes of microbial community during fermentation process of Chinese traditional solid-state fermentation of vinegar.     

酸性蛋白酶在镇江香醋生产中的应用研究

本实验研究了酸性蛋白酶的添加方式和添加量对醋醅酸度和氨基酸态氮含量的影响.结果表明:在醋酸发酵阶段添加15 U/g糯米的酸性蛋白酶,醋醅酸度提高了1.33％,氨基酸态氮含量提高了40％.该方法方便实用,为镇江香醋的生产提供了一种优化方法.     

镇江香醋: 坚持守正创新 打造高价值醋经济

酿造食醋的口感和风味与发酵微生物密切相关,为了探究镇江香醋醋酸发酵阶段细菌群落在垂直方向中的分布及其规律,并研究不同培养基对醋醅中可培养细菌的富集作用。本研究通过高通量测序对醋醅和富集培养样品的细菌多样性进行测定。结果表明,表层、中层和底层醋醅样品的OTU数量分别为66、76和111个,表层醋醅的优势细菌为Acetobacter,中层和底层醋醅的优势细菌为Lactobacillus,细菌的菌群丰富度和多样性随着发酵缸深度变深而更丰富和多样。同时,富集后的高通量测序表明,寡营养培养基比富营养培养基富集的细菌多样性更高。本研究揭示了镇江香醋醋醅在垂直方向细菌分布存在差异,同时提出一种寡营养细菌分离的培养基,为醋醅中发酵微生物的高效分离提供思路。     

Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction

Zhenjiang aromatic vinegar, which is produced from sticky rice through solid‐state fermentation, is highly prized as one of the four famous China‐style vinegars, owing to its unique flavour. In this study, a method of supercritical fluid extraction (SFE) was used for the first time to recover aroma compounds from Zhenjiang aromatic vinegar. For this purpose, the optimal conditions for the extraction of aroma compounds by SFE were determined as follows: CO₂ flow rate, 25 L h^?1; extraction time, 2 h; extraction pressure, 35 MPa; and extraction temperature, 323 K. Using headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS) analysis, a total of 49 and 44 aroma compounds were identified in Zhenjiang aromatic vinegar and its SFE extract, respectively. Acetic acid, ethyl acetate, furfural, phenethyl alcohol, tetramethyl‐pyrazine, 3‐hydroxybutanone and benzaldehyde were the main aroma compounds in the vinegar and its SFE extract. SFE is a fast and sensitive method to recovery aroma compounds from the vinegar.     

实时荧光定量PCR监测镇江香醋醋酸发酵过程中微生物变化

对镇江香醋醋酸发酵阶段醋醅中功能微生物的变化进行定量分析。建立了实时荧光定量PCR方法,对醋酸发酵阶段醋醅中总细菌、总真菌、醋酸菌、乳酸菌和酵母的动态变化进行了定量分析。研究结果表明,发酵起始阶段(1～7天)醋醅中总细菌、醋酸菌和乳酸菌的生物量快速上升,分别于第6、7、4天达到最大值,为4.85×1011,1.14×1010和3.37×1011copies/g干醅。随后各类细菌的生物量逐渐下降,并维持在一定水平。醋醅中总真菌和酵母的生物量在发酵前期变化不大,7天后至发酵结束总真菌的生物量逐渐下降为7.59×104copies/g干醅,而酵母生物量则在发酵8～12天内下降为0。     

恒顺香醋提取物抗氧化性的研究

通过DPPH自由基体系来研究体外恒顺香醋的抗氧化性。将恒顺香醋乙醇沉淀上清液(HVE)通过透析方法分为不同分子量(MW)<3500、3500～7000、7000～14000和MW>14000,研究HVE不同分子量部分的抗氧化性。HVE不同分子量范围色调,还原力和DPPH自由基的清除活性变化的普遍趋势为MW高于3500>未分离HVE>分子量低于3500。各分离部位的抗氧化性与浓度相关。     

Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process

BACKGROUND: Zhenjiang aromatic vinegar is one of the most well‐known traditional fermented vinegars in China. Previously, a alkylpyrazine named ligustrazine was found as a bioactive compound in Zhenjiang aromatic vinegar. However, the generating mechanism of ligustrazine during the fermentation and storing process of vinegar was unknown. In this study, the changes in ligustrazine and its synthesis precursors (diacetyl and acetoin) in the industrial process were investigated by gas chromatography–mass spectrometry. RESULTS: During the fermentation process, ligustrazine was first detected at the fifth day, and content reached 75.90 µg g^?1 when fermentation was complete. During the storage process, the content of ligustrazine increased with storage time, and the content in 6‐year‐old vinegar reached 696.63 mg L^?1, which was about 20 times higher than raw vinegar (34.7 mg L^?1). This may be attributed to the conversion of precursors to ligustrazine through the Maillard reaction as precursor contents decreased during the storage process. CONCLUSION: Results of this study showed that ligustrazine in vinegar was mainly formed during the storage process, and the fermentation process was regarded as the accumulation stage of precursors for ligustrazine synthesis. Copyright © 2011 Society of Chemical Industry