| 苹果、山楂果粮醋的风味及功能成分分析 |
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| 引用本文： | 许艳俊,张海明,郝林,李成刚,药建生. 苹果、山楂果粮醋的风味及功能成分分析[J]. 中国调味品, 2019, 0(3): 72-76,83 |
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| 作者姓名： | 许艳俊 张海明 郝林 李成刚 药建生 |
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| 作者单位： | 山西农业大学食品科学与工程学院;山西农业大学信息学院食品与环境学院;山西灯山井酿造有限公司 |
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| 基金项目： | 山西省晋中市科技重点研发计划(Y172004) |
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| 摘 要： | 文章探究了以苹果、山楂及高粱为原料经液态发酵酿造的果粮醋的风味及功能成分。采用GC-MS法和HPLC法测定其挥发性香气和有机酸,以Folin-Ciocalteu法测定其多酚含量,按GB/T 19777-2013的测定方法测定其黄酮含量。结果表明:果粮醋的总酸含量为5.28g/dL,总酯含量为2.81g/dL,黄酮含量为450.74mg/dL,多酚含量为464.73mg/dL;共检测出69种香气物质、8种有机酸,其含量均比单一原料醋高。
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| 关 键 词： | 果粮醋 有机酸 风味物质 黄酮 多酚 |
Analysis of the Flavor and Functional Components of Apple and Hawthorn Fruit Vinegar |
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| XU Yan-jun,ZHANG Hai-ming,HAO Lin,LI Cheng-gang,YAO Jian-sheng. Analysis of the Flavor and Functional Components of Apple and Hawthorn Fruit Vinegar[J]. China Condiment, 2019, 0(3): 72-76,83 |
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| Authors: | XU Yan-jun ZHANG Hai-ming HAO Lin LI Cheng-gang YAO Jian-sheng |
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| Affiliation: | (College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;College of Food and Environment,School of Information,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Dengshanjing Brewing Co.,Ltd.,Yuci 030600,China) |
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| Abstract: | Explore the flavor and functional components of fruit and grain vinegar brewed by liquid fermentation using apple,hawthorn and sorghum as the raw materials.The volatile aroma and organic acids are determined by GC-MS and HPLC methods.The polyphenol content is determined by Folin-Ciocalteu method.The flavonoid content is determined according to the method of GB/T19777-2013.The results show that the total acid content is 5.28 g/dL,the total ester content is 2.81 g/dL,the flavonoid content is 450.74 mg/dL,and the polyphenol content is 464.73 mg/dL.A total of 69 aroma substances and 8 organic acids are detected,the content is higher than that of the vinegar with the single raw material. |
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| Keywords: | fruit and grain vinegar organic acid flavor substances flavonoid polyphenol |
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