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| 山西老陈醋生产过程中川芎嗪含量变化规律的研究 | |
| 引用本文： | 贺鹏飞,李婷,彭晓光,黄登宇. 山西老陈醋生产过程中川芎嗪含量变化规律的研究[J]. 食品工程, 2011, 0(2): 54-56 |
| 作者姓名： | 贺鹏飞 李婷 彭晓光 黄登宇 |
| 作者单位： | 1. 山西大学生物技术研究所,太原,030006 2. 山西省生物研究所,太原,030006 3. 山西大学生物技术研究所,太原030006;山西省食品药品监督管理局,太原030012 |
| 基金项目： | 山西省科技工业攻关项目(20090321098) |
| 摘 要： | 采用HPLC和滴定法,对山西老陈醋生产过程、煎煮过程中的酸度、还原糖、川芎嗪含量进行了分析测定。结果表明:川芎嗪最早产生于醋酸发酵阶段,川芎嗪含量与酸度、还原糖正相关,均随陈放时间的延长而升高。初步判断,川芎嗪主要来自陈放过程,有可能部分来自美拉德反应。 |
| 关 键 词： | 山西老陈醋 川芎嗪 生产过程 |
Study on the variation regularity of TMP in Shanxi mature vinegar during production process |
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| HE Peng-fei,LI Ting,PENG Xiao-guang,HUANG Deng-yu. Study on the variation regularity of TMP in Shanxi mature vinegar during production process[J]. Food Engineering, 2011, 0(2): 54-56 | |
| Authors: | HE Peng-fei LI Ting PENG Xiao-guang HUANG Deng-yu |
| Affiliation: | HE Peng-fei 1 LI Ting2 PENG Xiao-guang2 HUANG Deng-yu1,3 1(Institute of biotechnology,Shanxi university,Taiyuan 030006,China) 2(Shanxi institute of biology,China) 3(Shanxi food and drug administration,Taiyuan 030012,China) |
| Abstract: | Acidity,reducing sugar,TMP(tetramethylpyra-zine),contents were analyzed by HPLC and titration in the boiling production process of Shanxi Mature Vinegar.The results showed that:TMP was first produced in acetic fermentation stage,the TMP content,acidity,and reducing sugar are related,they increased high with time going on when in storage.By preliminary judgment,Shanxi Mature Vinegar may be part of TMP in the Maillard action. |
| Keywords: | shanxi mature vinegar TMP production process |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |