[1]邢晓莹,于迪,乔羽,等.山楂果醋混合菌种发酵工艺及香气成分的HS-SPME/GC-MS分析[J].中国调味品,2021,46(1):146-152.
 Mixed Fermented Technology and Analysis of Flavor Components in Hawthorn Fruit Vinegar by HS-SPME/GC-MS[J].CHINA CONDIMENT,2021,46(1):146-152.
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山楂果醋混合菌种发酵工艺及香气成分的HS-SPME/GC-MS分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
146-152
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Mixed Fermented Technology and Analysis of Flavor Components in Hawthorn Fruit Vinegar by HS-SPME/GC-MS
作者:
邢晓莹于迪乔羽范振宇 102 102); font-family: Arial Verdana sans-serif; font-size: 12px; background-color: rgb(255 255 255);">王如福
文献标志码:
A
摘要:
以山楂果实为原料,将山西老陈醋的醋醅或从山西老陈醋发酵过程中分离到的酵母菌、乳酸菌和醋酸菌接种于酒化或醋化阶段,从而制得山楂果醋。研究结果表明,酒化发酵的条件为接种2% (v/v)安琪果酒专用酵母和1% (v/v)乙醇假丝酵母,发酵温度28℃,时间15 d;醋化发酵的条件为接种醋醅,接种量为10% (m/m),发酵温度为30℃,时间6 d,摇床转速为150 r/min,酸度达到52.6 g/L,总黄酮含量为0.823 mg/mL。利用SPME-GC-MS技术对不同菌种发酵的山楂果醋香气成分进行了鉴定,主要是酸、酯、醇、醛和酚类化合物,其中乙酸乙酯、苯甲酸乙酯、乙酸、己酸、糠醛、苯甲醛、丁香酚等为香气的主体成分。山楂果醋成品澄清透亮、色泽呈棕红色,酸味柔和,略带甜味,保留了山楂果的清香和黄酮、丁香酚、松油醇等功能因子。
Abstract:
In this study, yeast, lactic acid bacteria and acetic acid bacteria were inoculated into alcohol fermentation (AF) or acetification to carry out the production of hawthorn vinegar. These strains were selected from an ecological study performed during fermentation of Shanxi aged vinegar. The results showed that the fermentation process of hawthorn vinegar was as follows: inoculated with 2% (v/v) of Angel fruit wine yeast and 1% (v/v) of Candida ethanolica to hawthorn juice for AF, 25℃fermentation temperature, ferment for 15 days; in acetic acid fermentation (AAF), inoculating 10% (m/m) vinegar seeds (pei), fermenting at 30℃ for 6 days with 150 r/min of rotation speed. In the optimal condition the yield of acetic acid was 52.6 g/L, the flavonoids content was 0.823 mg/mL. Useing GC/MS technique combined with different bacteria hawthorn species of fermented fruit vinegar aroma components were identified, mainly acids, esters, alcohols, aldehydes, and phenols, including ethyl acetate, ethyl benzoate, acetic acid, hexanoic acid, furfural, benzaldehyde, eugenol, etc. as the main aroma components. The final product had both the functional factors of flavonoid, eugenol, terpineol and hawthorn fragrance, with a harmonious acidity and sweetness, clear and transparent, brownish red and had an unique flavor
更新日期/Last Update: 2021-01-22