[1]许艳俊,郝林.苹果、山楂果粮醋的风味及功能成分分析[J].中国调味品,2019,(03 ):72-76.
 Analysis of the Flavor and Functional Components of Apple and Hawthorn Fruit V inegar[J].CHINA CONDIMENT,2019,(03 ):72-76.
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苹果、山楂果粮醋的风味及功能成分分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
72-76
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Analysis of the Flavor and Functional Components of Apple and Hawthorn Fruit V inegar
作者:
许艳俊郝林
文献标志码:
A
摘要:
本文探究以苹果、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/T19777-2013的测定方法测定黄酮含量。结果表明:果粮醋总酸含量为5.28 g/100mL,总酯含量为2.81 g/100mL,黄酮含量为450.74 mg/100mL,多酚含量为464.73 mg/100mL;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。
Abstract:
This paper explores the flavor and functional ingredients of fruit vinegar brewed by liquid fermentation using apple, hawthorn and sorghum as raw materials. The volatile aroma and organic acid were determined by GC-MS and HPLC. The polyphenol content was determined by Folin-Ciocalteu method. The flavonoid content was determined according to the method of GB/T19777-2013. The results showed that the total acid content of fruit vinegar was 5.28 g/100 mL, the total ester content was 2.81 g/100 mL, the flavonoid content was 450.74 mg/100 mL, and the polyphenol content was 464.73 mg/100 mL. A total of 69 aroma substances were detected. The organic acid is higher in content than the single raw material vinegar
更新日期/Last Update: 2019-05-20