| 山西老陈醋两种风味物质含量变化分析 |
| |
| 引用本文： | 杨宇霞,韩建欣,李婷,李慧,赵欣,郭向荣.山西老陈醋两种风味物质含量变化分析[J].中国调味品,2020(6):160-162,169. |
| |
| 作者姓名： | 杨宇霞 韩建欣 李婷 李慧 赵欣 郭向荣 |
| |
| 作者单位： | 山西省生物研究院有限公司;山西省煤炭中心医院 |
| |
| 基金项目： | 山西省科技攻关项目(20150311023-1)。 |
| |
| 摘 要： | 对山西老陈醋酒精发酵、醋酸发酵、熏醅阶段样品中乙偶姻(ACT)和川芎嗪(TMP)含量进行了测定分析。结果表明:乙偶姻最早产生于醋酸发酵阶段,其含量在醋酸发酵和熏醅阶段呈先上升后下降的趋势;川芎嗪最早产生于熏醅阶段,并在此阶段大量富集;熏醅阶段同一批次样品中乙偶姻含量逐渐减少而川芎嗪含量逐渐增多,不同批次样品中川芎嗪含量并不随着乙偶姻含量的增加而增加,初步推测乙偶姻与氨气反应是川芎嗪生成的一种途径,但不是唯一途径。
|
| 关 键 词： | 山西老陈醋 乙偶姻 川芎嗪 风味物质 含量变化 |
Analysis on the Content Change of Two Flavor Substances in Shanxi Aged Vinegar |
| |
| YANG Yu-xia,HAN Jian-xin,LI Ting,LI Hui,ZHAO Xin,GUO Xiang-rong.Analysis on the Content Change of Two Flavor Substances in Shanxi Aged Vinegar[J].China Condiment,2020(6):160-162,169. |
| |
| Authors: | YANG Yu-xia HAN Jian-xin LI Ting LI Hui ZHAO Xin GUO Xiang-rong |
| |
| Affiliation: | (Shanxi Biological Research Institute Co.,Ltd.,Taiyuan 030006,China;Shanxi Coal Central Hospital,Taiyuan 030006,China) |
| |
| Abstract: | The content of acetoin(ACT)and tetramethylpyrazine(TMP)in Shanxi aged vinegar samples during alcoholic fermentation,acetic acid fermentation and fumigation stage are determined and analyzed.The results show that ACT is firstly produced in the acetic acid fermentation stage,and its content is increased firstly and then decreased during acetic acid fermentation and fumigation stages;TMP is firstly produced in fumigation stage and enriched in large amount at this stage.In the same batch of samples at fumigation stage,the content of ACT is gradually decreased and the content of TMP is gradually increased.However,the content of TMP in different batches of samples does not increase with the increase of ACT content.It is preliminarily speculated that the reaction between ACT and ammonia is one way of TMP formation,but not the only way. |
| |
| Keywords: | Shanxi aged vinegar acetoin tetramethylpyrazine flavor substances content change |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
