不同熏醅工艺条件对老陈醋中川芎嗪与丙烯酰胺含量的影响

研究了不同熏醅工艺（蒸汽熏醅及炭火熏醅）及不同参数（温度、时间）对醋醅熏制过程中川芎嗪和丙烯酰胺生成量的影响。结果表明，蒸汽熏醅比炭火熏醅能加快美拉德反应的速率；熏醅过程中生成的川芎嗪和丙烯酰胺生成量随着熏醅温度升高和时间延长而增加，但丙烯酰胺比川芎嗪需要更高的熏醅温度（100 ℃以上）才会生成；无论是蒸汽熏醅还是炭火熏醅，90 ℃熏醅至5 d均未检出丙烯酰胺，表明低温熏醅（90 ℃以下）有利于避免丙烯酰胺的生成，在低温熏醅的前提下，蒸汽熏醅比炭火熏醅既能避免丙烯酰胺的生成，又能显著提高川芎嗪的生成量和褐色度，因此低温蒸汽熏醅工艺更值得提倡推广。

Effect of different fumigation process conditions on ligustrazine and acrylamide content of Shanxi aged vinegar

The effect of different fumigation processing (steam fumigation and charcoal fumigation) and the processing conditions (temperature and time) on ligustrazine and acrylamide content was studied. The results showed that the steam fumigation can accelerate Maillard reaction rate than charcoal fumigation, the ligustrazine and acrylamide content increased with temperature rising and time prolonging during fumigation, acrylamide generation required higher fumigating temperature (above 100 ℃) than ligustrazine. Whether steam fumigation or charcoal fumigation, acrylamide was not detected at 90 ℃ fumigating to 5 d, which indicated that low temperature fumigation (below 90 ℃) was helpful to avoid acrylamide production. On the premise of low temperature fumigation, compared with charcoal fumigation, steam fumigation not only avoided acrylamide generation, but also facilitated the formation of ligustrazine and brown degree. The steam fumigation technology has a great potential for popularization and application.