紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析

Color changes and anthocyanins component of purple corn vinegar during acetic fermentation

以紫玉米为原料,采用液态发酵法进行紫玉米醋的发酵。研究了醋酸发酵过程中色泽和花色苷含量变化,采用HPLC-MS方法分析了紫玉米醋花色苷组分。结果表明:紫玉米醋在发酵过程中明度(L*)和彩度(C*)下降,色角(h°)增大。醋酸发酵结束时,发酵液中总花色苷含量达到63.70μg.mL-1。采用醋酸发酵后制备的紫玉米醋中主要花色苷为矢车菊-3葡-萄糖、天竺葵-3葡-萄糖和芍药-3葡-萄糖。

Purple corn was used for the submerged fermentation of vinegar in this paper. And color changes and anthocyanins components of purple corn vinegar during acetic fermentation were investigated. HPLC-MS method was used to analyse the anthocyanins component in purple corn vinegar. The results indicated that during acetic fermentation, the lightness （L^＊） and chroma （ C^＊ ） of purple corn vinegar decreased, while the hue （h°） increased. At the end of acetic fermentation, the total anthocyanin content reached 63.70μg·mL^-1. The main anthocyanins in purple corn vinegar were characterized as cyanidin-3-glucoside, pelargonidin- 3-glucoside and peonidin-3-glucoside.