工艺条件对柿果醋中主要有机酸含量的影响

Effects of technological conditions on contents of main organic acids of persimmon vinegar

为探索不同工艺条件对柿果醋中主要有机酸的含量组成的影响,给柿果醋酸味成分来源提供理论依据,采用反相高效液相色谱法对不同工艺条件下生产的柿果醋中7种有机酸含量进行测定,结果表明:柿果醋中有机酸的种类和含量与发酵方法及陈酿工艺条件等因素有关。采用自然发酵法能够显著提高柿果醋中琥珀酸和柠檬酸的含量,但乙酸含量显著低于其他醋样。一步发酵法能够极显著提高酒石酸、苹果酸、乙酸和柠檬酸的含量;发酵结束经离心去渣后陈酿能够极显著提高酒石酸、苹果酸和乳酸的含量。

In order to study the effects of technological conditions on contents of main organic acids of persimmon vinegar and provide theoretical foundations for its sourness research,seven kinds of organic acid contents of persimmon vinegar with different fermentation technology were analyzed by reverse phase High Performance Liquid Chromatography(HPLC).The results showed that the kinds of organic acid and contents were influenced by some factors such as fermentation methods and aging technological conditions.The contents of succinic acid and citric acid in persimmon vinegar could be markedly increased and the content of acetic acid was markedly lower than that of other samples with natural fermentation method.The contents of tartaric acid,malic acid,acetic acid and citric acid could be more significantly increased with one-step fermentation method.The contents of tartaric acid,malic acid and lactic acid can be more significantly enhanced during aging after solid draff was eliminated by centrifugation.